CHEF 2445 - Contemporary Cooking for Diverse Diets

Credits: 2

Develop a working knowledge of cooking techniques, menu planning, and recipe development for today’s common dietary allergies and restrictions such as vegetarian, vegan, paleo, dairy-free, gluten-free, and sugar-free diets. Explore the nutritional and dietary guidelines associated with cultural and religious diets.

Prerequisite: Valid ServSafe or Food Handler Certificate, CHEF 1300, CHEF 2420 & CHEF 2425
Semesters Offered: Spring
Course Fee: $300.00

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