Course Code: NUTR 232
Academic Year: 2020-2021
In this course, students continue to develop their culinary skills and integrate their knowledge of macro and micronutrients and the functionality of different foods to create healthier food products. Students learn how to modify recipes based on various criteria including: nutritional profiles, cost, interaction of ingredients, culinary techniques, allergens, and specific dietary requirements and preferences. Students also focus on sensory evaluation, to explore the impacts of food on each of the 5 senses. This knowledge is then applied to recipe development, preparation, menu planning and service for specific populations.