Course Course Summary Section 1 Content Section 1 Content Left Section 1 Content Right Credit Type: Course ACE ID: SLTI-0001 Organization's ID: ACE:000787 Organization: Sur La Table Online Culinary Institute Location: Online Length: Self-paced (55 hours) Dates Offered: 11/1/2020 - 10/31/2023 Credit Recommendation & Competencies Section 2 Content Section 2 Content Left Section 2 Content Right Level Credits (SH) Subject Lower-Division Baccalaureate 3 basic applied nutrition Description Section 3 Content Section 3 Content Left Section 3 Content Right Objective: The course objective is to explore the basic principles of nutrition, including its application in food preparation, menu planning and a healthy lifestyle with an emphasis in plant-based culinary arts. Learning Outcomes: determine and evaluate basic nutrition, dietary sensitivities and eating preferences create health-supportive dishes to address various medical conditions recognize and prepare a variety of vegetables dishes explain and demonstrate basics of plant-based and allergy-inclusive cooking prepare a wide array of plant-based staple recipes for breakfast, lunch, and dinner prepare plant-based proteins and non-dairy substitutes identify basic food safety principles and practices select, handle and maintain a knife and apply various knife cuts illustrate the function and application of seasoning and flavoring General Topics: Nutrition in the kitchen Introduction to culinary wellness Gluten-free cooking Daily meal inspiration No-heat cooking Raw gastronomy Instruction & Assessment Section 4 Content Section 4 Content Left Section 4 Content Right Instructional Strategies: Audio Visual Materials Computer Based Training Discussion Laboratory Practical Exercises Methods of Assessment: Performance Rubrics (Checklists) Quizzes Minimum Passing Score: 75% Supplemental Materials Section 5 Content Section 5 Content Left Section 5 Content Right Section 6 Content Section 6 Content Left Section 6 Content Right Button Content Rail Content 1 Page Content