'NF' -- Nutrition and Food Courses
 
   
 

 
NF 61 Course Image

NF 61 - Creative Foods
             (3 units)
This course gives the student instruction in the skills necessary for more advanced methods of food preparation.  Topics include garde manger, baking and pastry, and international cuisine, techniques of healthy cooking, and vegetarian cuisine with emphasis placed on knife skills, garnishing, plate presentation and creative decorating.
(36 hours lecture;   54 hours lab      Degree applicable)
Advisory Prerequisite:   NF 20 - Principles of Foods with Lab   or food preparation experience.

Course Measurable Objectives:

  1. Utilize advanced principles of food preparation and presentation.
  2. Demonstrate appropriate use and care of knives, tools, and equipment.
  3. Apply principles of food sanitation and safety in preparation, storage and clean-up.
  4. Recognize the nutritive value of food and utilize preparation techniques to preserve nutrients while decreasing saturated fat, cholesterol, and/or calorie content of food.
  5. Prepare international cuisine.

Course Level Student Learning Outcomes:


Students completing NF 61 - Creative Foods will:
  1. demonstrate mastery of course concepts by demonstrating food preparation/cooking techniques, recipe accuracy, menu development, sanitation and organization skills, and plating presentation skills through the execution of a coursed menu.
  2. feel motivated and confident in their abilities to apply the information they learned in class to their lives.
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.
Send questions or comments about this Web site to the  Business Division's  Web Content Manager .
Use of this Web server is subject to the Mt. San Antonio College   Terms of Use  and  Privacy Policy .