CM 201 - Culinary Medicine I

Meal planning, sanitation, basic kitchen skills, portion sizes, food labels, vegetarian and vegan diets, as well as several current topics of interest will be addressed.  This introductory 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;
• demonstrate how the Nutrition Facts label can be used to make healthier food choices based on macronutrient content and portion size;
• utilize and incorporate foods that are foundational to a Mediterranean diet in meal planning;
• demonstrate an understanding of reducing, removing, or replacing saturated and trans fats in food preparation; and
• through discussion and food presentation, demonstrate the ability to incorporate the application of the Mediterranean diet in circumstances of a specific health need.