CULH 2035 - Nutritional Cooking

Credit Hours: 2.00

Objectives:

1. Identify basic nutrients and their functions.
2. Distinguish the difference between macronutrients and micronutrients.
3. Identify the impact of food and nutrition on human performance.

Outcome 2: Upon completion of this course, the student will be able to demonstrate basic nutritional standards in food preparation.

Objectives:

1. Given various assignments, demonstrate the ability to work in a commercial kitchen and follow nutritional recipes under the supervision of a chef-instructor.
2. Given standardized recipes, produce healthy foods without over-utilizing ingredients that should not be used in excess.
3. Given an unhealthy recipe, substitute healthier alternatives.

Outcome 3: Upon completion of this course, the student will be able to comply with sanitation standards required by the Macomb County Health Department.

Objectives:

1. Follow all food code guidelines as described by the Macomb County Health Department with 100% accuracy.
2. Conduct a self-evaluation of the sanitation and safety practices.
3. Accurately date and label food according to health code requirements.

1. Aspects of Nutrition
   1. Nutrients and their characteristics
   2. Nutrient functions
   3. Macronutrients
   4. Micronutrients
2. Impact of Food and Nutrition on Human Performance
   1. Digestion, absorption and metabolism
   2. Energy balance
   3. Current dietary recommendations
3. Cooking Principles and Nutrition
   1. Cooking techniques and their impact on nutrients
   2. Recipes and alternative techniques
   3. Recipes and alternative ingredients
4. Soups and Salads
   1. Preparation of soups utilizing nutritious options
   2. Preparation of salads and salad dressings
   3. Culinary skills, terminology, and methods used to prepare nutritious soups and salads
5. Chicken and Poultry
   1. Preparation of poultry items utilizing nutritious options
   2. Culinary skills, terminology, and methods used to prepare nutritious poultry items
6. Red Meat and Alternative Meats
   1. Preparation of beef, lamb, pork, and veal utilizing nutritious options
   2. Culinary skills, terminology, and methods used to prepare nutritious red and alternative meats
7. Seafood
   1. Preparation of seafood utilizing nutritious options
   2. Culinary skills, terminology, and methods used to prepare nutritious seafood items
8. Vegetarian Cuisine
   1. Preparation of vegetarian items using nutritious options
   2. Culinary skills, terminology, and methods used to prepare nutritious vegetarian items
9. Mediterranean and other multicultural cuisines
   1. Preparation of multicultural food items utilizing nutritious options
   2. Culinary skills, terminology, and methods used to prepare nutritious multicultural food items
10. Healthy Desserts
    1. Preparation of dessert items utilizing nutritious options
    2. Culinary skills, terminology, and methods used to prepare nutritious dessert items