CULA 2331 - Cooking for Special Diets

3 credit(s)

This course introduces students to the basics of product selection and cooking techniques appropriate for a variety of special needs or food allergy diets. Food preparation and planning menus for food allergies, food intolerances and diabetic cooking methods and ingredient choices and/or substitutions are taught in this class. Prerequisite(s): CULA 1325. S. (T)
1 hour lecture/4.5 hours laboratory