CUL 256 - Special Diets

3 Credits, 5 Contact Hours
1 lecture period 4 lab periods

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 105  , CUL 140  , CUL 130  
Recommendation: For students pursuing the Hospitality AAS, it is recommended that all CORE courses are completed prior to enrolling in this course.
    

2. Describe the adaptation of regular dietary practices to a vegan and gluten-free diet practice.

3. Demonstrate conversion of high gluten foods, such as bread, pasta, and cookies, into appetizing gluten free versions.

1. Vegetarians: Who They Are and What They Eat
   1. Effects of removing animal based proteins from the diet
   2. Practice of a vegetarian diet
   3. Lacto vegetarianism
   4. Pesco vegetarianism
   5. Ovo vegetarian diet
2. Preparing Lacto Vegetarian, Ovo Vegetarian, and Lacto-Ovo Vegetarian Meals
   1. Cooking terms
   2. Recipes, ingredients and function
   3. Preparation tools, utensils and equipment
   4. Food preparation       
3. Pesco Vegetarianism
   1. Terms of pesco vegetarian cooking
   2. Effects of adding seafood to the diet
   3. Preparation tools, utensils and equipment
   4. Food preparation
4. Vegans: Who They Are and What They Eat
   1. Defining the terms of a vegan lifestyle
   2. Practices of a vegan diet
   3. Essential ingredients required in our diet
   4. Essential grains for the vegan diet
   5. Nuts, seeds and soy
5. How to Prepare a Vegan Meal
   1. Defining cooking terms
   2. Recipe ingredients and their functions
   3. Preparation tools, utensils and equipment
   4. Food preparation
6. Preparing a Vegan Menu with the Broadest Appeal
   1. Menu Items
   2. Recipe ingredients and function
   3. Preparation tools, utensils and equipment
   4. Preparing the menu
7. Gluten
   1. Character and role of gluten in food
   2. Effect of removing gluten from food.
   3. Practice of a gluten free diet
8. Preparing Familiar Food as Gluten Free
   1. Defining cooking terms
   2. Recipe ingredients and function
   3. Preparation tools, utensils, and equipment
   4. Food preparation
9. Preparing New Gluten Free Recipes
   1. Defining cooking terms
   2. Recipe ingredients and function
   3. Preparation tools, utensils, and equipment
   4. Food Preparation
10. Preparing High Gluten Foods as Gluten Free
    1. Define baking terms
    2. Baking ingredients and function
    3. Baking tools, utensils, and equipment
    4. Preparation principles