'NF' -- Nutrition and Food Courses
 
   
 

 
NF 82 Course Image

NF 82 - Vegetarian Cuisine
             (1 unit)
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.
(12 hours lecture;   18 hours lab      Non-Degree Credit)
(May be taken three times for credit.  May be taken for option of letter grade or Credit / No Credit.)

Course Measurable Objectives:

  1. Compare and contrast the major types of vegetarian diets.
  2. Evaluate the nutritional concerns inherent in the major types of vegetarian diets.
  3. Prepare and evaluate a vegetarian diet plan following the USDA Food Guide.
  4. Identify complementary protein combinations.
  5. Identify vegetarian recipes than can be prepared in limited time.
  6. Apply recipe modification techniques necessary for preparing vegetarian foods and meals.

Course Level Student Learning Outcomes:


Students completing NF 82 - Vegetarian Cuisine will:
  1. feel motivated and confident in their abilities to apply the information they learned in class to their lives.
  2. demonstrate mastery of course concepts by modifying a recipe.
NOTE:  Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult the college catalog for the most current and accurate information regarding degrees, certificates, or courses.
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