vcc.ca
CULI 2522: Nutrition and Dietary Alternatives
Effective date
September 2026
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
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.