CUL 245 - Foundations of Healthy Cooking

Credits: 3
Lecture Contact Hours: 1
Lab Contact Hours: 3.66
Description: This combination course explores nutrition and the relationship between nutrition, specialty diets, healthy cooking philosophy and healthy cooking techniques. Lectures will focus on scientific nutritional concepts, while the culinary lab will emphasize the relationships between nutritional concepts and healthful food preparations. Topics such as nutritional balance, specialty diets, food fads, obesity, weight control and portion size are studied. Students will learn how to apply nutritional concepts in menu planning and cooking techniques in order to prepare healthful foods that are both pleasing to the eye and the palate.

Prerequisites: CUL 130. CUL 135. CUL 136. CUL 140. CUL 145. CUL 150.
Corequisites: CUL 230. CUL 246.
Recommended: None

Course Category: Occupational
This Course is Typically Offered: Fall, Winter
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Students who already have this knowledge may qualify for prior learning credits. https://www.schoolcraft.edu/student-records/prior-learning-credits.

Course Competencies
1. Explore the importance of the major nutrient classes for proper health.

2. Explore characteristics, functions and sources of the major nutrient classes.

3. Explore the importance of proper food intake and meal planning for prevention and treatment of disease and for optimal health.

4. Design a menu based upon assigned dietetic concerns.

5. Analyze dietary intake for calories and nutrients.

6. Evaluate the recommended intakes for each of the nutrient classes.

7. Interpret the information found on food labels.

8. Identify food science concepts in regard to nutrition.

9. Prepare meal plans based upon assigned dietetic concerns.

10. Prepare meal plans based upon desired health outcomes.

11. Develop meals based upon desired food choices.

12. Explore alternative ingredients in recipe development.

13. Relate nutrition to food additives, exercise, health foods, genetically modified foods, food fads and fallacies.

14. Utilize technology for nutrient analysis.