CULAP 108 - Culinary Arts Apprenticeship - Nutrition

3 Credits
The nutritional needs of the general public in commercial food service are covered with emphasis placed on valid nutritional information from KP Solutions Nutrition Modules. Emphasis is on the Food Guides and 2011 USDA “My Plate” as it relates to consumers’ diets as well as the importance of roles of carbohydrates, proteins, lipids, and vitamins and minerals in the body. The study of healthy menu choices, marketing, good nutrition, and weight control are completed. Healthy cooking techniques are observed. Students who wish to obtain Nutrition Certification can sign up for a proctored manage first exam after the class.

Course Outcomes

Identify and discuss dietary guidelines and recommended dietary allowances based on current USDA Food Guideline principles and food groups.
Describe primary characteristics, functions and major food sources of major nutrients.
List the primary characteristics, functions and sources of vitamins, water and minerals.
Interpret food labels in terms of the portion size, ingredients and nutritional value.
Identify common food allergies and determine appropriate substitutions (i.e. gluten, sugar, lactose free).
Evaluate and analyze recipes and menus using dietary guideline recommendations, food guides and food labels.
Discuss contemporary nutritional issues to include specialty diets, dietary trends, and religious dietary laws (i.e. vegetarianism, heart-healthy menus, food allergies, alternative dieting, vegetarian, etc.).
Discuss and demonstrate cooking techniques that apply sound nutritional principles and current industry trends.