NUTR-116 Syllabus

Course Syllabus:  Sp18 NUTR 116 Syllabus-1.docx

Instructor: 

  My name is Sarah Mathot and I will be your Professor for the semester.  I've been a Registered Dietitian Nutritionist for over 10 years, working in various areas of education, private practice, and industry relations.  I studied nutrition at Cal Poly San Luis Obispo and Cal State Long Beach and I'm excited to share my knowledge and experience of nutritional science with you.  This knowledge will help you understand the role nutrition plays in your own health and how to evaluate nutrition information you see and hear.

You are expected to read the course syllabus carefully, manage your time wisely, and ask questions when you have them.  Best of luck to you in this course and I look forward to working with you.

Professor Sarah Mathot

Office: T-202

Email: mathot_sarah@sac.edu

Phone: 714-564-6844

Course Description:  Basic knowledge of food science principles and food preparation techniques. Emphasis on ingredient interaction, technique and production standards, food safety, sanitation, nutrient values, and food representation.

Textbook Information:  

• Mandatory Lab Manual: Walter, J.M., Beathard, K. Understanding Food Principles and Preparation, 5th edition, Cengage Learning, 2015.
• Textbook Reference: Brown, A., Understanding Food Principles and Preparation, 5th
• Negative Tuberculosis Test Documentation
• Three-ring binder with dividers to organize lab documents.

Student Learning Objectives:  Upon successful completion of this course, you will be able to, prepare foods from each of the categories covered and explain the scientific principles demonstrated.