CULH 2045 - Vegetarian Cuisine

Credit Hours: 2.00

Prerequisites: CULH 1050, CULH 1155, and CULH 1310

CULH 2045 addresses the growing sector of vegetarians requesting meatless and/or no animal protein meals. Students prepare appetizers, soups, side dishes, and entrees.

Location: Center Campus

Contact Hours: 3
Billable Contact Hours: 3

OUTCOMES AND OBJECTIVES
Outcome 1: Upon completion of this course, the student will be able to identify the basics of vegetarian cooking.

Objectives:

Identify the benefits of a vegetarian diet as well as the benefits and risks associated with the life style, with a minimum score of 70% on quizzes and exams.
Distinguish the difference between a vegan vegetarian and lactoovo vegetarian and the foods related with both, with a minimum score of 70% on quizzes and exams.

Outcome 2: Upon completion of this course, the student will be able to demonstrate basic knowledge of vegetarian cooking.

Objectives:

Identify the benefits of a vegetarian diet as well as the benefits and risks associated with the life style.
Distinguish the difference between a vegan vegetarian and lactoovo vegetarian and the foods related with both.
Given various job skills to perform, demonstrate a variety of cooking skills and techniques associated with vegetarian cooking.
Given various standardized recipes, prepare and cook all types of vegetarian cuisine.
Provide written feedback to the chefinstructor regarding student’s performance.

Outcome 3: Upon completion of this course, the student will be able to demonstrate knowledge of high protein and food substitutions.

Objectives:

Identify potential protein substitutes to be used in place of protein.
Converting a protein recipe to a vegetarian recipe using proper protein substitutions.
Prepare and cook a nutritionally balanced vegetarian meal.

Outcome 4: Upon completion of this course, the student will be able to identify nutritional risks associated with vegetarians.

Objectives:

Identify the health issues related with a poorly balanced vegetarian diet.
Write or create a balanced vegetarian recipe.
Identify different variables needed to arrange and compile an effective vegetarian menu.
Comprehend List a vocabulary of vegetarian terminology.

COMMON DEGREE OUTCOMES
(Bulleted outcomes apply to the course)

1. The graduate can integrate the knowledge and technological skills necessary to be a successful learner.

2. The graduate can demonstrate how to think competently.

3. The graduate can demonstrate how to employ mathematical knowledge.

4. The graduate can demonstrate how to communicate competently.

5. The graduate is sensitive to issues relating to a diverse, global society.

COURSE CONTENT OUTLINE

Introduction to vegetarian cooking
Ingredients
Vegetarian cooking techniques
Soups and salads
Eggs, dairy, and cheese
Produce, fruits, and vegetables
Pasta, noodles, dumplings, grains, and legumes
Tofu and other high protein foods
Cleanup
Final exam

Primary Faculty
O’Farrell, Scott
Secondary Faculty

Associate Dean
Evans-Mach, Patrick
Dean
Balsamo, Michael

Official Course Syllabus - Macomb Community College, 14500 E 12 Mile Road, Warren, MI 48088