Mar 29, 2024  
2017-2018 Undergraduate Catalog 
    
2017-2018 Undergraduate Catalog [ARCHIVED CATALOG]

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RST 3530 - Healthy International Cooking



Credits: 3

Description: In this course, students explore the culinary history and development of cuisines from global cultural perspectives, and examine the elements of food flavors through the exploration of the nutritional value of food. Students will experience cuisines from worldwide regions utilizing authentic ingredients and tools for preparation and service. The principles of healthy cooking and nutrition will be employed and applied to food types to include the demonstration of cooking with less fat and less salt. Students develop and analyze healthy cooking techniques for international recipes and menus. An emphasis is placed on the influences that have developed cultural traditions, taboos and dining etiquette as practiced by the global populations. Students will also earn the ServSafe Food Handler’s Certificate, and review the basics of proper kitchen sanitation.



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