CUL 3200 Cooking for Special Diets

This course will provide the skills needed to create wholesome, safe, and culinary inspired meals for customers. Dietary challenges of consumers, such as diabetes, celiac disease, high cholesterol, and the impact of allergens on modern cuisine are explored. Vegetarian and vegan diets, low-fat meals, and preparing meals for sugar-free, lactose-free, and gluten-free diets will be prepared in the lab.