Course Descriptions

FSA 108 - Principles of Healthy Cooking

3 Credits

Through this combination lecture and hands-on laboratory course, students will become familiar with basic nutrition principles upon which healthy menus can be built. Students will learn techniques and ingredient selection for preparing healthy classical and modern cuisine, as well as how to analyze and modify the nutrient content of recipes. One class hours, four laboratory hours.

Course Learning Outcomes
1. Describe the nutrients in food and their relationship to health
2. Apply nutrition principles to planning healthy menus and recipe development
3. Demonstrate methods and techniques in the preparation of healthy menu items
4. Analyze the nutritional content of a recipe and make appropriate modifications to comply with healthy guidelines
5. Read, interpret and develop food labels and ingredient lists
6. Demonstrate appropriate ingredient substitutions to improve the nutritional composition of a menu item
7. Create and market healthy menus
8. Produce healthy classical and modern cuisine

Course Offered Fall only

Use links below to see if this course is offered:
Fall Semester 2017
Intersession 2018
Spring Semester 2018