Nutrition Fundamentals and Menu Concepts
| Course Code | COOK-101 |
|---|---|
| Lecture hours per week | 2 |
| Lab hours per week | |
| Course Availability | Open |
| Description | This course is designed to promote health awareness through an introduction to the fundamentals of nutrition from a culinary perspective, with a focus on menu concepts. Through a global lens, students learn to think critically about the complex interrelationships between food, its preparation, and how these factors support human health and well-being. Students will examine the impact of globalization, as well as cultural, social, and economic factors affecting food availability worldwide. Furthermore, students will have the opportunity to compare current international dietary recommendations with Canadian guidelines that support healthy populations. Topics covered include primary nutrients in the diet, specialty diets, food availability, culturally distinct eating patterns, and nutritional strategies incorporated into modern foodservice menu planning. The course emphasizes the role of menu concepts in designing nutritionally balanced and culturally relevant meals. Students will also develop and share healthy recipes and advocate for healthy eating practices and cooking skills within the diverse college learning community. By the end of the course, students will be able to apply their nutrition knowledge, skills, and capabilities in line with national guidelines for healthy eating and menu planning, with attention to ethical, cultural, and religious considerations. |