CUA 268 Vegetarian and Dietary Cuisine
3 Credit Hours • 67.5 Contact Hours (Lecture/Lab Combination)
Introduces the student to dietary and environmental sustainability practices to meet the future needs of the food service industry. Employment opportunities include culinary and management careers in the health care industry, institutional operations with special dietary needs, operations that serve high risk populations, and operations that utilize sustainability practices. Students will learn skills and understanding in human nutrition, menu development, cultural cuisines, sustainability practices, dietary cuisine, environmental impacts and concerns, and using the farm to fork concept within the industry. Examinations will be given throughout the program.