'NF' -- Nutrition and Food Courses
 
   
 

 
NF 62 Course Image

NF 62 - Meal Management
             (3 units)
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.
(36 hours lecture;   54 hours lab      Degree applicable, CSU)
Advisory Prerequisite:   NF 20 - Principles of Foods with Lab   or equivalent food preparation experience.

Course Measurable Objectives:

  1. Apply food safety and sanitation principles in preparation, service, storage, and cleanup.
  2. Plan and prepare nutritionally adequate meals using appropriate diet planning tools.
  3. Evaluate the use of resources when planning, preparing, and serving a variety of meals.
  4. Describe the six basic styles of meal service.
  5. Utilize appropriate table appointments including dinnerware, glassware, flatware, linens, and centerpieces.
  6. Serving visually appealing meals using plate presentation and garnishing techniques.

Course Level Student Learning Outcomes:


Students completing NF 62 - Meal Management will:
  1. demonstrate mastery of course concepts by planning, preparing, and serving a meal following established guidelines.
  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.
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