CUL 125 - Culinary Nutrition and Sustainability

2 credits

Prerequisites
Current Washington State Food Handlers Permit. Placement in READ 090 or above. Placement in ENGL 060 or above. Placement in MATH 060 or above.

Corequisites
Concurrent enrollment in CUL 100 or instructor permission.

Students will learn the basics of food service nutrition, nutritional trends, dietary restrictions and allergies, food sourcing, and local and seasonal foods. “Truth in menu” requirements. Social and environmental implications in the food service industry, and understanding food labeling. Topics include basic food groups, analysis of food labels, nutrients, the effects of deficiencies, menu and recipe analysis, nutritional cooking techniques, food service recycling and composting, organic and GMO regulations, and ingredient alternatives.

Theory Hours
2 theory hours.

Vocational Program Course
Vocational program course.

AA General Elective
May be used as a general elective in the AA degree.

Course Outcomes
Identify basic food groups.
Demonstrated ability to analyze food labels.
Understand and demonstrate knowledge of nutrients.
Understand deficiency effects.
Demonstrated ability to analyze menus and recipes.
Understand social and environmental concerns in the food service industry.
Knowledge of nutritional and dietary trends.
Knowledge of types of dietary restrictions and ingredient alternatives.
Demonstrate knowledge of nutritional cooking techniques.
Understand food sourcing and local and seasonal food sources.