The learning objectives for this course are for students to gain important culinary and nutrition skills for personal living as well as to develop student awareness and interest/knowledge of the food industry overall. Because this is mostly a “hands-on” food class; attendance, participation, and following strict guidelines/classroom procedures are the “recipe” for success.
This course is designed to introduce the student to
careers in the food industry and the principles of food preparation, including:
understanding of food and kitchen safety and sanitation practices, basics of
nutrition and healthy menus, chemistry of foods and cooking processes, food
costs and budgeting, food identification, basic culinary terminology and
techniques, proper use of kitchen tools and equipment, elements of food
preservation, food quality checkpoints during production and government
regulations affecting food and the consumer, food service etiquette, and
cultural foods. This is NOT just a COOKING CLASS and we will NOT be
cooking daily. However, food labs and demonstrations do play a
significant role in the course.