This course is designed to provide students with fundamental culinary skills combined with knowledge of foods and their nutrients to improve human health, and for prevention and treatment of disease. Emphasis will be placed on culinary skills for the preparation of healthy and delicious whole foods and meals. These skills and knowledge are key to effectively counsel and teach patients/clients the role of diet and lifestyle in health and disease, and empower them to make lasting dietary changes.
P: Graduate standing
Fall Only.