CM 202 - Culinary Medicine II

Credit Hours: 4

Presented in Culinary Medicine II will be a continuation of foundational information in nutrition based on the Mediterranean Diet principles as they apply to basic food selection and preparation and specific nutrition related disease states. Certification examination preparation, community service, and a capstone project will also be included.

This course will be presented in the classroom followed by application in the food lab.

Course Outcomes
Upon completion of the course, the student will be able to:

demonstrate the ability to properly read, follow a recipe, and prepare food utilizing basic kitchen skills and proper sanitation guidelines;
produce and evaluate food items and recipes prepared for taste, ease of preparation, and Mediterranean diet appropriateness;
critically evaluate recipes for adherence to the Mediterranean diet and propose appropriate adjustments to align the recipe with the Mediterranean diet;
utilize and incorporate foods that are foundational to a Mediterranean diet in meal planning;
through discussion and food presentation, demonstrate the ability to incorporate the application of the Mediterranean diet in circumstances of a specific health need;
successfully complete the certification exam;
utilize course material in community service presentations; and
produce and present a capstone project incorporating classroom and lab experiences.