CUL 108 Cooking for Special Diets
3 Units (Degree Applicable)
Lecture: 36 Lab: 54
Prerequisite: HRM 52
Skills and techniques needed to address special diets while providing culinary inspiration for healthy wholesome meals for consumers and guests. Nutrition information, healthy ingredients, and substitutions are covered. Exploring the wide range of dietary challenges of which chefs should be conscious, including celiac disease, diabetes, high blood pressure, high cholesterol, food allergies, and more.