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This course helps the student Develop management skills related to food preparation,
emphasizing planning, preparing, and serving adequate and attractive meals while
managing resources including time, money and labor. Includes laboratory
experience in planning, preparing and serving meals.
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(36 hours lecture; 54 hours lab Degree applicable, CSU)
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Advisory Prerequisite:
NF 20 - Principles of Foods with Lab
or equivalent food preparation experience.
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Course Measurable Objectives:
- Apply sanitation principles in food preparation, storage, and cleanup.
- Plan and prepare nutritionally adequate meals using appropriate diet planning tools.
- Evaluate the use of resources when planning and preparing a variety of meals.
- Describe the six basic styles of meal service.
- Utilize appropriate table appointments including dinnerware, glassware, flatware and linens.
- Practice serving visually appealing meals using plate presentation and garnishing techniques.
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Course Level Student Learning Outcomes:
Students completing NF 62 - Meal Management will:
- demonstrate mastery of course concepts by planning, preparing, and serving a meal following established guidelines.
- feel motivated and confident in their abilities to apply the information they learned in class to their lives.
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Other Nutrition and
Food Courses:
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