NSC361

043213

This course will introduce students to real-world, transferable culinary skills and the basic skills required to deliver an effective food demonstration that they can use to help people adopt healthier eating behaviors. Culinary concepts will include basic culinary techniques, hands-on cooking activities, the health profile of foods and recipes, cultural responsiveness, and budget consciousness. Food demonstration skills include planning the demonstration (audience, equipment, location, potential challenges), demonstrating food safety and culinary techniques in front of an audience, including communicating (written and oral) about the health profiles of foods and recipes, suggesting recipe modifications to accommodate special diets and health conditions, and articulating shopping and cooking strategies that let consumers stretch food dollars while prioritizing health.

GRD - Regular Grades A, B, C, D, E

Undergraduate

018964