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Course Description
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Course Name
Nutritional Cooking
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Host University
Florence University of the Arts - The American University of Florence
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Location
Florence, Italy
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Area of Study
Culinary Arts
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Language Level
Taught In English
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Prerequisites
Three semesters of culinary arts or dietetics/nutrition coursework and Cooking Light: Contemporary Techniques for Health Living, or equivalent. Unofficial transcript submission required
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Course Level Recommendations
Upper
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.
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Credits
3 -
Recommended U.S. Semester Credits3
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Recommended U.S. Quarter Units4
Hours & Credits
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Overview
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.
Course Disclaimer
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.