vcc.ca
CULI 2522: Nutrition and Dietary Alternatives
Effective date
May 2027
Department
Culinary Arts (Blended)
School
Trades, Technology and Design
Description
This course introduces students to basic therapeutic nutrition, modified meals and plant-based alternatives. Students apply these techniques to prepare a variety of dishes, with a focus on nutrition retention and alternative ingredients. Students expand upon these principles of nutrition, by writing a table d'hote menu.
Credits
3.0
Year of study
2nd Year Post-secondary
Prerequisites
CULI 2500, CULI 2503.
Corequisites
CULI 2505.
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Apply industry standards and procedures essential for food and kitchen safety and sanitation to a variety of equipment and products.
- Apply effective time management, communication, and teamwork skills needed to perform various duties in a kitchen.
- Create a menu applying the principles of basic therapeutic nutrition and texture modified meals.
- Apply skills in preparing and presenting food using methods that maintain nutritional integrity and enhance the health benefits for diverse dietary requirements meals, while still delivering high-quality taste and presentation.
- Apply skills in preparing and presenting meals focusing on plant-based alternatives, while still delivering high quality taste and presentation.
- Assess products and menus for consistency and quality standards
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 23
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 33
Total Hours: 56
Clinical, Lab, Rehearsal, Shop, Kitchen, Simulation, Studio: 33
Total Hours: 56
Instructional Strategies
lectures, demonstration, hands-on practice, group work, kitchen activities, projects and independent study
Grading System
Percentages-STBC
Passing grade
70%
Evaluation Plan
|
Type |
Percentage |
Assessment activity |
|
Lab Work |
25 |
A variety of practical in-class activities |
|
Assignments |
25 |
Menu development project |
|
Project |
10 |
Lacto-Veg Challenge |
|
Quizzes/Tests |
20 |
A variety (2-4) over the duration of the course |
|
Final Exam |
20 |
Multiple-choice theory exam |
|
Other |
S/U |
Safety and Sanitation components as per the rubric |
|
Attendance |
S/U |
See Student Handbook for detailed attendance requirements |
|
|
Students must receive a satisfactory grade on the attendance and safety/sanitation components to receive a passing grade in this course. |
|
Course topics
- 1. Orientation to Course Information, Review House Guidelines 2. Professional Practice (Skills, Safety and New Equipment) 3. Principles of Nutrition 4. Introduction to Menu Development 5. Introduction to Alternative Diets
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/. - To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.