Uniting Health Sciences and Culinary Arts for Innovative Diets
At OSTC-NW, a partnership between the Culinary Arts and Health Sciences departments has set a new standard for interdisciplinary education. Students from OSTC-NW’s esteemed Health Sciences Patient Care Tech and Culinary programs recently embarked on a collaborative endeavor that reshaped conventional academic boundaries.
Teams, consisting of an equal number of Health Sciences and Culinary students, devoted a day to delving into the intricacies of therapeutic diets. With a focus on diets such as low-sodium, soft, and diabetic, they meticulously researched and designed meal plans tailored to these specific dietary needs.
Drawing upon the Health Sciences students' understanding of dietary requirements and the Culinary students' culinary expertise, the teams meticulously crafted recipes aligning with these constraints. Their collective efforts culminated as students gathered in the kitchen to translate their meticulously planned recipes into flavorful, specialized dishes.