921 Foods & Nutrition I
1 semester, ½ credit
Open to freshmen, sophomores, juniors, and seniors
This course offers students a variety of culinary hands-on experiences. Students acquire classic culinary skills through participation in demonstrations and labs. Attention is given to nutrition, food safety, and kitchen management from preparing a variety of flavorful foods.
By the completion of this course, students will be able to…
- Demonstrate kitchen safety and sanitation.
- Identify micro and macro nutrients and describe the role they play in a healthy diet.
- Evaluate food choices in relation to dietary guidelines.
- Create menus that meet special dietary needs.
- Prepare, taste and critique variety of flavorful foods.
By the completion of this course, students will know…
- Safety and food sanitation
- Food-borne illness, proper food preparation, and storage
- Nutrition requirements
- Nutrient deficiencies and prevention
- Accurate measuring and various preparation techniques
- Preparation of a variety of recipes from different types of foods: grains, meats and meat substitutes, vegetables, fruits, dairy and dairy substitutes.
This course last updated on January 7, 2019, by the Practical Arts Department.