922 Foods & Nutrition II

1 semester, ½ credit

Open to sophomores, juniors, and seniors

Prerequisite: Foods & Nutrition I

As an extension of Foods & Nutrition I, this course offers the student an opportunity to take culinary experiences to another level.  Students are more directly involved in the planning of labs.  They master classic culinary skills through hands-on laboratory experiences, interacting with guest speakers and chefs, and participating in field practicum to local grocers and businesses.  These opportunities foster students’ interest and understanding of careers in dietetics, food preparation, and restaurant management, as well as organizing and running one’s own kitchen.  Students get to sample many flavorful, aromatic, and exquisitely presented dishes created with their own hands.  

 Skills

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

  1. Demonstrate kitchen safety, and proper food handling, preparation, and storage.
  2. Plan laboratory experiences.
  3. Prepare a variety of foods of various difficulty levels.
  4. Create appealing menus that meet specific dietary guidelines.
  5. Evaluate laboratory experiences.
  6. Calculate cost per serving.
  7. Research various cultures and prepare international cuisine.
  8. Identify careers relating to the food industry.

 

Knowledge

 By the completion of this course, students will know…

  1. Food safety and sanitation
  2. Food-borne illnesses and prevention
  3. Laboratory management techniques
  4. Food preparation and presentation techniques
  5. Budgeting and cost analysis practices
  6. Identification and preparation of regional and international cuisine
  7. Expectations of food-related careers and educational requirements

 

This course last updated on January 7, 2019, by the Practical Arts Department.