'NF' -- Nutrition and Food Courses
 
   
 

 
NF 20 Course Image

NF 20 - Principles of Foods
             (3 units)
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.
(36 hours lecture;   54 hours lab      Degree applicable, CSU)

Course Measurable Objectives:

  1. Prepare and present a variety of products from each major category of food.
  2. Identify, analyze, and apply scientific principles in the preparation and storage of high quality food products.
  3. Describe and utilize accepted safe and sanitary procedures in the preparation of food.
  4. Use food preparation and scientific terminology accurately.
  5. Follow a standardized recipe.
  6. Select, use, and maintain laboratory equipment and utensils appropriately.

Course Level Student Learning Outcomes:


Students completing NF 20 - Principles of Foods with Lab will:
  1. be able to demonstrate mastery of course concepts by applying food science principles to the analysis of a recipe.
  2. feel confident in their abilities to successfully follow recipes.
NOTE:  Every effort is made to ensure the accuracy and timeliness of this information; however, students should consult the college catalog for the most current and accurate information regarding degrees, certificates, or courses.
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