Course

Course Summary
Credit Type:
Course
ACE ID:
SLTI-0001
Organization's ID:
ACE:000787
Location:
Online
Length:
Self-paced (55 hours)
Dates Offered:
Credit Recommendation & Competencies
Level Credits (SH) Subject
Lower-Division Baccalaureate 3 basic applied nutrition
Description

Objective:

The course objective is to explore the basic principles of nutrition, including its application in food preparation, menu planning and a healthy lifestyle with an emphasis in plant-based culinary arts.

Learning Outcomes:

  • determine and evaluate basic nutrition, dietary sensitivities and eating preferences
  • create health-supportive dishes to address various medical conditions
  • recognize and prepare a variety of vegetables dishes
  • explain and demonstrate basics of plant-based and allergy-inclusive cooking
  • prepare a wide array of plant-based staple recipes for breakfast, lunch, and dinner
  • prepare plant-based proteins and non-dairy substitutes
  • identify basic food safety principles and practices
  • select, handle and maintain a knife and apply various knife cuts
  • illustrate the function and application of seasoning and flavoring

General Topics:

  • Nutrition in the kitchen
  • Introduction to culinary wellness
  • Gluten-free cooking
  • Daily meal inspiration
  • No-heat cooking
  • Raw gastronomy
Instruction & Assessment

Instructional Strategies:

  • Audio Visual Materials
  • Computer Based Training
  • Discussion
  • Laboratory
  • Practical Exercises

Methods of Assessment:

  • Performance Rubrics (Checklists)
  • Quizzes

Minimum Passing Score:

75%
Supplemental Materials