CULA 131 - Nutrition in the Culinary Arts;3 credits

Institution:

Brookdale Community College

Subject:

Description:

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: CULA 105)

Credits:

3.00

Credit Hours:

Prerequisites:

Corequisites:

Exclusions:

Level:

Instructional Type:

Lecture

Notes:

Additional Information:

Historical Version(s):

Institution Website:

www.brookdalecc.edu

Phone Number:

(732) 224-2345

Regional Accreditation:

Middle States Association of Colleges and Schools

Calendar System:

Semester

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