Faculty

IFWA-1318 Nutrition for the Food Service Professional

Vennette Perez

Credit Spring 2026

Section(s)

IFWA-1318-001 (17293)
LEC F 9:00am - 10:50am HLC HLC2 1318

LAB F 11:00am - 12:50pm HLC HLC2 1318

Course Requirements

An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. Instructional program approval required.

The transferability of workforce courses varies. Students interested in transferring courses to another college should speak with their Area of Study (AoS) advisor, Department Chair, and/or Program Director.

Readings

REQUIRED TEXTBOOKS/ MATERIALS:

Nutrition for Food Service and Culinary Professionals
Author: Karen E. Drummond, Lisa M. Brefere
Publisher: Wiley
ISBN: 9781119148494

Course Subjects

Date	Lecture	Lab	Reading/Homework
Fri. Jan 23	Introduction to Nutrition	Food Labels (No Grade)	Chapter 1
Fri. Jan 30	Planning Menus	The 5 Tastes (No Grade)	Chapter 2
Fri. Feb 6	Carbohydrates	Sugars	Chapter 3
Fri. Feb 13	Fats Quiz #1	Fat Evaluation	Chapter 4
Fri. Feb 20	Protein Quiz #2	Alternative Proteins	Chapter 5
Fri. Feb 27	Vitamins Quiz #3	Vegetables	Chapter 6
Fri. Mar 6	Minerals & Water Quiz #4	Functional Beverages and Snacks	Chapter 7
Fri. Mar 13	MIDTERM
March 20	Spring Break	NO CLASS	-
Fri. Mar. 27	Building Flavor and Balance	Developing Flavor	Chapter 8
Fri. Apr 3	Recipe Makeovers	Gluten-free Cooking	Chapter 9 Project Requisitions Due
Fri. Apr 10	Balanced Menus Special Nutrition Requests	One Pot Meals	Chapters 10 & 11
Fri Apr 17	Weight Management	Sugar, dairy, gluten substitutes	Chapter 12
Fri Apr 24	Nutrition for All Ages	Lecture only	Chapter 13
Fri May 1	Project Presentation
Fri May 8	Final Exam Review
Fri May 15	Final Exam	Deep cleaning

Student Learning Outcomes/Learning Objectives

COURSE LEARNING OBJECTIVES

Teach proper application of the principles of nutrition for the food service industry. IFWA 1318 is a foundational course for achieving the Culinary Arts and Pastry Arts Certificates, and the Associates of Applied Science in Culinary Arts and Baking and Pastry.

Knowledge Based:

Identify macronutrients and the building blocks that make them
Determine the dietary needs of an individual based on nutritional status
Formulate meal plans based on specific dietary restrictions and nutritional needs

Skill-Based:

Use alternate cooking methods to prepare food within dietary guidelines
Evaluate different ingredients and their contribution to overall nutrition
Modify recipes to improve nutrient density while maintaining flavor

Upon completion of this course, students will be able to:

Identify nutrients and their sources, functions, digestion, and metabolism
Explain healthy cooking techniques
Analyze and modify recipes for healthier food production
Evaluate and prepare diets and menus in accordance with dietary guidelines and restrictions