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CUL 268 Nutrition for Culinary Arts
Credit Hours:  3
Effective Term: Fall 2015
SUN#: None
AGEC: None  
Credit Breakdown: 2 Lectures, 3 Labs
Times for Credit: 1
Grading Option: A/F Only
Cross-Listed:


Description: Introduction to the concepts of basic human nutrition, including the nutrients and their function, sources and requirements, digestion, absorption and metabolism. Apply this knowledge to baking and pastry production, manipulating and substituting ingredients to meet the goals of dietary restrictions such as lactose and glucose intolerance, food allergies, decreased sugar and fats for diabetic, cardiac and weight loss diets, and preparing delicious products for vegans. Explain the nutritional function of a food or ingredient as well as its functional role in the structure, taste, texture and visual appeal of baked goods.

Prerequisites: CUL160

Corequisites: None

Recommendations: None

Measurable Student Learning Outcomes
1. (Comprehension Level) Identify and describe the function, sources and requirements of nutrients.
2. (Comprehension Level) Explain the basic concepts of digestion, absorption, metabolism and nutrition related health concerns.
3. (Knowledge Level) Identify major food allergens, food intolerances and dietary restrictions.
4. (Synthesis Level) Modify traditional formulas for specific health needs using the principles of reduce, replace or elimination of ingredients.
5. (Knowledge Level) Describe the function of each ingredient in the production of quality baked goods.
6. (Comprehension Level) Identify and describe unique ingredients utilized in specialty baking as related to quality, structure, taste, texture and sensory/visual appeal.
7. (Synthesis Level) Produce high quality baked goods by manipulating and substituting ingredients.
Internal/External Standards Accreditation
Pinal County Environmental Health Codes will be followed, URL: http://pinalcountyaz.gov/Departments/EnvironmentalHealth/Pages/FoodProtectionSafetyProgram.aspx .