Recent SemestersSpring 2026, 2027SPClass Size15–24 studentsCredits2Prerequisite� Satisfactory completion of CUL10 (or CUL76A), and CUL52 Transfers ToNot transferableDescriptionThis 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 HeldMon 1:00pm–3:50pm, Mon 11:00am–11:50am, Mon 12:00pm–12:50pm, Mon 12:00pm–3:05pm 