For details on course offerings and registration, please visit the UD Course Search page.
Food Concepts – lab component (3 credits)
INSTRUCTOR: Emily Nowosielecki
This course is designed to focus on food selection and preparation as related to chemical and physical properties of food. Includes composition and structure of foods, functions of ingredients and methods to achieve desirable sensory and nutritional attributes of foods.
RESTRICTIONS: Open to Applied Nutrition, Dietetics and Nutrition Science majors and minors only.
Culinary Medicine (3 credits)
INSTRUCTOR: Kristin Wiens
This course is designed as provide experiential laboratory experience in the practical application and translation of nutrition recommendations into food preparation. Topics include basic preparation principles and recipe modifications for: therapeutic diets for chronic medical conditions; food allergy, intolerance and strict preferences; and food insecurity.
Cook It Healthy (1 credit)
INSTRUCTOR: Katie Russel, Samantha Lampert, Jennifer Muzzi
This course is designed as an introduction to the basic principles of food preparation, including an understanding of food and kitchen safety and sanitation, basics of healthy cooking methods and recipe adaptation to improve nutritional value and health.
Spice Kitchen (1 credit)
INSTRUCTOR: Alexa Nichols
This course is designed to explore the flavors and health properties of approximately ten spices. Students will assist in the preparation of recipes and complete sensory evaluations of the prepared foods.
Takeout Makeover (1 credit)
INSTRUCTOR: Britanny Knick
This course is designed as an introduction to transforming popular prepared and restaurants foods into healthy and easy-to-make items that can be cooked at home, including an understanding of basics of healthy cooking methods and recipe adaptation to improve nutritional value and health.
Sustainability & Food (1 credit)
INSTRUCTOR: Jennifer Muzzi
This course is designed as an introduction to the use of local/seasonal produce and sustainable cooking, including an understanding of food cultivation at the UD Farm, strategies and tips for eating seasonally and getting the most out of local produce year-round, and how to use a variety of cooking methods and store-bought ingredients to transform local produce into meals at home.