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Master Course Outline
CA 242
Nutritional Cooking


Credits: 4
Clock Hours per Quarter: 70

AA Discipline:

Lecture Hours:10    Lab Hours:60


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.

  • 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.

  • Syllabi Listing See ALL Quarters
    Course
    Year Quarter
    Item
    Instructor  
    CA 242
    Winter 2013
    1270
    Jay Entrikin


    Two Year Projected Schedule

    Year One* Year Two**
    Fall
    Winter
    Spring
    Summer
    Mini 
    Fall
    Winter
    Spring
    Summer
    Mini
     
    X
     
    X
     
     
    X
     
    X
     

    *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.