CHEF 1302 - Principles of Healthy Cuisine

Semester Hours: 3 Lecture Hours: 2 Laboratory Hours: 3
Introduction to the principles of planning, preparation, and presentation of nutritionally balanced meals. Adaptation of basic cooking techniques to lower the fat and caloric content. Alternative methods and ingredients will be used to achieve a healthier cooking style. Modify recipes and substitute ingredients to reduce calories, sugar, fat, and sodium; create recipes using healthy techniques; identify common food allergies and special dietary needs; relate nutritional guidelines to diets and recipe production.
Licensure/Certification Agency: American Culinary Federation Educational Institute.
Required Prerequisite(s): CHEF 1301, CHEF 1305, and CHEF 2301 with a “C” or better.

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