HRM 165 - Vegetarian Proteins and Diet

1 credit hour - Six hours of lecture, 14 hours of laboratory and eight hours of field trips.
Course examines the motivations and benefits of vegetarian protein food sources available in today’s market. Emphasis is on understanding and dealing with nutritional concerns associated with vegetarian diets. Students will prepare and taste a number of vegetarian dishes including meat substitutes. Course offers a field trip to local health stores and a vegetarian restaurant. Lab fee $35.

Note: In addition, the student must provide the required uniform of white chef coat, scarf, apron, checkered kitchen pants, black closed toe shoes and a chef hat. Typically offered at GB; summer term.