Florence University of the Arts and Apicius International School of Hospitality
Area of Study
Taught In English
Culinary Arts Majors only
Course Level Recommendations
ISA offers course level recommendations in an effort to facilitate the determination of course levels by credential evaluators.We advice each institution to have their own credentials evaluator make the final decision regrading course levels.
Recommended U.S. Semester Credits3
Recommended U.S. Quarter Units4
Hours & Credits
The course offers a survey and classification of macro and micro nutrients for the development and analysis of nutritionally balanced meals. Students will learn the fundamentals of metabolism and digestion to apply nutritional concepts to a wide variety of ingredients utilized in satisfying dishes that respect nutritional values. Emphasis will be placed on the analysis of special dietary requirements depending on special dietary needs or ethical choices. Raw foodism, vegetarian and vegan diets, as well as alternatives to guarantee a balanced nutritional intake will be thoroughly covered. The course provides students with the tools to design meals on a seasonal basis following the principles of healthy cooking. This class includes experiential learning with CEMI.
Courses and course hours of instruction are subject to change.
Eligibility for courses may be subject to a placement exam and/or pre-requisites.
Some courses may require additional fees.