Business and Economics

Product Details

Cooking for Special Diets (CUL-244)
Various: distance learning format

Varies (self-study; self-paced)

April 2020 - Present

Subject Area:
Culinary and Hospitality

Number of Credits:

Learner Outcomes:

Upon successful completion of the learning experience, students will be able to: investigate common medical conditions that impact diets; analyze body mass index (BMI) and how to calculate it; examine food allergies and common symptoms; compare nutritional cooking to traditional home cooking; contrast cooking from scratch to buying ready-made convenience foods; and assess the importance of contrasting textures, flavors, and temperatures in foods to make them appealing.


Major topics include: the principles of cooking for specialized diets such as gluten-free, low-sodium, low carbohydrate and sugar-free. Topics include health concerns, nutritional cooking, healthful ingredients, daily requirements, portion control, allergens and techniques for optimizing maximum nutritional value.

Credit recommendation:

In the lower division baccalaureate/associate degree category OR in the upper division baccalaureate degree category 3 semester hours in Hospitality Management, Food Service Management, Restaurant Management, Culinary Management, Nutrition and Dietetics, or Culinary Arts (4/20).