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Master
Course Outline
CA 242
Nutritional Cooking
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| Credits: 4 |
Clock Hours per Quarter: 70
AA Discipline:
Lecture Hours:10
Lab Hours:60
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Description
Learn healthy techniques and cooking methods for a variety of dishes from regions throughout the world. Develop an understanding of the food pyramid, the values of calories from various sources and be able to run nutritional analysis on recipes. Prerequisite: CA 120. |
Intended Learning Outcomes
Develop an understanding of healthy cooking techniques.
Demonstrate the ability to run nutritional analysis on batch and service recipes.
Demonstrate recipe modifications to reflect healthier options.
Analyze personal diet plan of a week.
Explain the differences of various vegetarian diets.
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Course Topics
Healthy cooking techniques.
Adding flavor without fat.
How fresh herbs and spices affect flavor.
Types of cooking oils and their impacts.
Fad diets and their impacts on the body.
Understanding the various vegetarian modifications.
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Syllabi
Listing
See ALL Quarters
| Course |
Year
Quarter
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Item
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Instructor |
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| CA 242 |
Winter 2013 |
1270 |
Jay Entrikin |
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Two Year Projected Schedule
| Year
One* |
Year
Two** |
Fall |
Winter |
Spring |
Summer |
Mini |
Fall |
Winter |
Spring |
Summer |
Mini |
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X
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X
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*If fall quarter starts on an odd year (2003, 2005, etc.), it's Year One.
**If fall quarter starts on an even year (2002, 2004, etc.), it's Year Two.
printable version
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