CULA131

This course covers the basic principles of nutrition as they apply to the culinary arts profession. The function, digestion, absorption, transportation and metabolism of the major nutrients (carbohydrates, proteins and fats) and the minor nutrients (vitamins, minerals and water) are discussed. Topics including food labeling, the Food Guide Pyramid, common diseases related to nutrition, food allergies, vegetarianism and current diet trends will be presented. The student will be able to develop appropriate ingredient substitutions and healthy cooking techniques. Students will learn to apply healthy cooking techniques into today's restaurant menu. Lecture and lab application will be utilized. (Prerequisite: CULA-107, CULA-111, CULA-112, CULA-115. Corequisite or Prerequisite: CULA-105)