Course Code: COOK 020
Academic Year: 2021-2022
This course approaches the topic of nutritional cuisine with a primary emphasis on the nutritional needs required to meet the ongoing requirements of contemporary lifestyles and dietary concerns. Students gain a basic understanding of nutrition as applied to dietary concerns, menu selection, and client's needs. Students focus on applied nutritional culinary skills including that of contemporary food presentation and styling. This course teaches the student how to apply Canadian recommendations for healthy eating in a practical, culinary specific approach. The sources and classification of macronutrients will be examined, while also altering carbohydrates, protein and lipids to create healthy nutrient profiles. Focus will be given to understanding and accommodating vegetarianism, allergies and intolerances in the foodservice industry.