CUL 55 - Culinary Nutrition
- Recent Professors
- Jennifer L. Malinowski
- Recent Semesters
- Spring 2026
- Class Size
- 15 students
- Credits
- 2
- Prerequisite
- � Satisfactory completion of CUL10 (or CUL76A), and CUL52
- Spring 2026 Sections
- View Spring 2026 sections of CUL 55
- Transfers To
- Not transferable
- Description
- This course introduces concepts of nutrition as applied in culinary arts by exploring basic nutrients, diet modifications, and recipe substitutions. Students create menus focusing on food allergies, intolerances, preferences, and restrictions and practice techniques to reduce sodium, cook without oil or salt, and use healthy ingredients.
- Usually Held
- Mon 11:00am–11:50am, Mon 12:00pm–3:05pm