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Sinclair College

DIT 1108 Nutrition for the Culinary Professional

Introduction to general nutrition principles emphasizing foundations of healthy cooking. Explores how to gauge customers' needs/wants while developing and implementing healthy menu options. Includes National Restaurant Association Education Foundation ManageFirst Nutrition Exam. Successful completion of exam fulfills requirements toward American Culinary Federation (ACF) certification.

Prerequisites: None

Course Outcomes
  • Modify recipes to improve nutrient density while maintaining aesthetic appeal.
  • Construct a marketing plan for increasing sales of healthy menu options.
  • Identify and discuss factors affecting food choices and how the food supply influences those choices.
  • Evaluate nutritious food choices using the Food Guide Pyramid and food labels.
  • Identify essential nutrients, their functions and food sources to assess nutrient content of personal diet.
Credit Hours: 3
  • Classroom: 3 hours
  • Division: Health Sciences
  • Department: Nutrition and Dietetics
  • Repeatable Credit: No
  • Offered Online: No
Available Sections
Blended Learning
Downtown Dayton Campus
Faculty: Angelo
Term: Spring 2024
Format: Course meets in person on scheduled days and times with additional online content. Check the schedule to confirm the days and times your class will meet in-person. Requires computer and high-speed internet.
Note: Webcam Required
Open Seats: 7
Meets: W from 1:00PM to 3:40PM
Section: 101
Open Seats: 7
Meets: W from
1:00PM to 3:40PM
Section: 101