• Program: Culinary Arts
  • Course: Culinary Arts Nutrition
  • Course #: CULA1301
  • Total Credits: 2

Course Description

The study of nutrition principles and the relationship of food to health from the perspective of culinary professionals. Students become familiar with the structure, function, and sources of nutrients including protein, carbohydrates, fats, vitamins, minerals, and water. Current dietary guidelines, energy balance, food fads and trends are discussed. Students prepare traditional and nutritionally modified recipes.

Course Evaluation

Refer to Course Syllabus for detailed information regarding the requirements and evaluation standards for this course. The Course Syllabus will be distributed the first week of the course.

Disability Services

Hennepin Technical College offers reasonable accommodations to qualified students with disabilities. If you have a documented disability that may require accommodations, contact the college’s Disability Services Director: Sara Laviolette at Brooklyn Park (763-488-2477) or Jean Kreutter at Eden Prairie (952-995-1544).

Course Goals

The following goals will be addressed in the course:
Identify current USDA My Pyramid principles and food groups
List the nutrient contributions of each food group
Develop recipes and menus using dietary guide-line recommendations, food guides and food labels
List the primary characteristics, functions and sources of vitamins, water and minerals
Describe the process of human digestion
Identify common food allergies and determine appropriate substitutions for gluten, sugar, and lactose free diets
Demonstrate cooking techniques and storage principles and portion sizes for maximum retention of nutrients and effective weight management
Discuss contemporary nutritional issues including weight management, exercise, vegetarianism, heart healthy menus and religious dietary laws

Credit Details
  • Lecture: 1
  • Lab: 1
  • MnTC Goal: 0
Course Details
  • Prerequisites:  CULA1116
  • Campus: Brooklyn Park/Eden Prairie

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