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This course is an introduction to basic food science principles and food preparation
procedures with emphasis on ingredient functions and interaction; food preparation
techniques and skills; sensory evaluation standards; food safety and sanitation;
food preparation equipment and utensils; storage standards; and nutrient retention.
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(36 hours lecture; 54 hours lab Degree applicable, CSU)
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Course Measurable Objectives:
- Prepare and present a variety of products from each major category of food (e.g., milk, eggs, cheese, etc.)
- Identify and appply basic scientific principles in the preparation and storage of high quality food products.
- Describe and utilize accepted safe and sanitary procedures in the preparation of food.
- Identify preparation methods used to optimize nutrient content.
- Demonstrate basic knowledge of food preparation terminology and techniques.
- Demonstrate basic knowledge of weights, measures and conversions.
- Demonstrate the ability to follow a standardized recipe.
- Select, use, and maintain laboratory equipment and utensils appropriately.
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Course Level Student Learning Outcomes:
Students completing NF 20 - Principles of Foods with Lab will:
- be able to demonstrate mastery of course concepts by applying food science principles to the analysis of a recipe.
- feel confident in their abilities to successfully follow recipes.
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Other Nutrition and
Food Courses:
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