CUL 256 - Special Diets

3 Credits, 5 Contact Hours (1 lec., 4 lab)

Skills and techniques needed to plan and prepare special diets while providing culinary inspiration for healthy, wholesome meals. Includes a wide range of dietary challenges chefs must consider, such as nutrition, taste, and healthy ingredients while preparing gluten free, vegetarian, and vegan meals. Also includes substitutions as alternatives to prohibited ingredients.

Prerequisite(s): CUL 130, CUL 150, and CUL 160.