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This course presents the principles and techniques of vegetarian food preparation and
investigation of issues related to vegetarian eating practices.
Includes laboratory experience in preparation of vegetarian foods and meals.
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(12 hours lecture; 18 hours lab Non-Degree Credit)
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(May be taken three times for credit. May be taken for option of letter grade or Credit / No Credit.)
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Course Measurable Objectives:
- Apply sanitation principles in food preparation, storage, and cleanup.
- Compare the differences among the major types of vegetarianism.
- Evaluate the nutritional concerns inherent in the major types of vegetarianism.
- Plan, prepare, and evaluate vegetarian meals following the food group guidelines for meeting nutritional needs.
- Analyze protein quality and evaluate protein sources to meet dietary needs.
- Determine vegetarian recipes than can be prepared in limited time.
- Assess recipe modifications necessary for a vegetarian diet.
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Course Level Student Learning Outcomes:
Students completing NF 82 - Vegetarian Cuisine will:
- feel motivated and confident in their abilities to apply the information they learned in class to their lives.
- demonstrate mastery of course concepts by modifying a recipe.
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Other Nutrition and
Food Courses:
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