DN A275 — Introduction to Culinary Medicine 3 Credits
Investigates basics of culinary literacy, including cooking techniques, knife skills, food safety and sensory evaluation of food. Exposes future healthcare providers to culinary medicine concepts through application of culinary literacy skills and therapeutic nutrition principles. Grounded in a food first approach to health and wellness with an emphasis on disease prevention. Special Note: Students are responsible for purchasing all food and equipment for class projects. Cost of food alone may exceed $100 depending on student location. Availability of a kitchen, small kitchen tools, and a smart phone, tablet or laptop with video capabilities and ability to transmit photos and videos electronically is required. The required ServSafe certification exam will cost approximately $200. Registration Restrictions: Current ServSafe Food Handler certification