NUTR-116 Syllabus

Course Syllabus:  NUTR-116 Spring 2019 Syllabus

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.

Required Materials & Other Documentation: 

• Mandatory Lab Manual: Walter, J.M., Beathard, K. Understanding Food Principles and Preparation, 5th edition, Cengage Learning, 2015.
• Textbook Reference: Brown, Amy. Understanding: Food Principles and Preparation, 5th edition, Wadsworth, 2015 (ISBN-10: 1-133-60715-2
  ISBN-13: 978-1-133-60715-1).
• Negative Tuberculosis Test (documentation must be provided before you can participate in any food preparation labs).

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.