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. 

Skills

By the completion of this course, students will be able to…

  1. Demonstrate kitchen safety and sanitation.
  2. Identify micro and macro nutrients and describe the role they play in a healthy diet.
  3. Evaluate food choices in relation to dietary guidelines.
  4. Create menus that meet special dietary needs.
  5. Prepare, taste and critique variety of flavorful foods.

Knowledge

 By the completion of this course, students will know…

  1. Safety and food sanitation
  2. Food-borne illness, proper food preparation, and storage
  3. Nutrition requirements
  4. Nutrient deficiencies and prevention
  5. Accurate measuring and various preparation techniques
  6. 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.