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DIT 1108 Nutrition for the Culinary Professional

Introduction to general nutrition principles emphasizing foundations of healthy cooking. Explores how to gauge customers' needs/wants while developing and implementing healthy menu options. Includes National Restaurant Association Education Foundation ManageFirst Nutrition Exam. Successful completion of exam fulfills requirements toward American Culinary Federation (ACF) certification.

Division: Health Sciences
Department: Nutrition and Dietetics
Repeatable Credit: No
Offered Online: No

Prereqs: NONE  

Outcomes

  • Modify recipes to improve nutrient density while maintaining aesthetic appeal.
  • Construct a marketing plan for increasing sales of healthy menu options.
  • Identify and discuss factors affecting food choices and how the food supply influences those choices.
  • Evaluate nutritious food choices using the Food Guide Pyramid and food labels.
  • Identify essential nutrients, their functions and food sources to assess nutrient content of personal diet.

Credit Hours: 3

Classroom Hours: 3