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National College Credit Recommendation Service

Board of Regents  |  University of the State of New York

Coopersmith Career Consulting | Evaluated Learning Experience

Cooking for Special Diets (CUL-203)

Location: 

Various; distance learning format.

Length: 

Varies (self-study, self-paced). 

Dates: 

April 2020 - Present. 

Instructional delivery format: 
Online/distance learning
Learner Outcomes: 

Upon successful completion of the learning experience, students will be able to: investigate common medical conditions that impact diets; analyze body mass index (BMI) and how to calculate it; examine food allergies and common symptoms; compare nutritional cooking to traditional home cooking; contrast cooking from scratch to buying ready-made convenience foods; and assess the importance of contrasting textures, flavors, and temperatures in foods to make them appealing.

Instruction: 

Major topics include: the principles of cooking for specialized diets such as gluten-free, low-sodium, low carbohydrate and sugar-free. Topics include health concerns, nutritional cooking, healthful ingredients, daily requirements, portion control, allergens and techniques for optimizing maximum nutritional value. 

Credit recommendation: 

In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category 3 semester hours in Hospitality Management, Food Service Management, Restaurant Management, Culinary Management, Nutrition and Dietetics, or Culinary Arts (4/20).

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