NUTR 325: Food Preparation
Prerequisites: Prerequisite: NUTR 214, BIOL 334, CHEM 122, Co-requisite: NUTR 320, Admission to upper division NUTR
Credit Hours: (2) credit hour lab - 4 hours meeting
Introduction to basic food preparation skills with emphasis on appropriate techniques to provide for nutritious, aesthetically pleasing, and safe foods.
Detailed Description of Course Content
This course includes laboratory activities using appropriate knife techniques, weighing, measuring, use of typical home kitchen equipment and tools for food preparation to provide nutritious foods that are aesthetically pleasing and safe. Students also learn to modify recipes for amounts and for socioeconomic, cultural, and psychological considerations. Students practice food analysis of recipes using computer software programs. Students learn how to advise clients in food purchasing. Students participate in and analyze methods of sensory evaluation of foods for industry and research. All of the above are covered in the following subtopics:
Course instruction strategies include demonstrations of food preparation, hands on food preparation, sensory evaluation of foods, comparison of food preparation techniques, discussion, and lab worksheet activities.
Goals and Objectives of the Course
Upon successful completion of this course, the student will demonstrate the
Assessment Measures
Assessment measures may include, but are not limited to exams, quizzes, lab reports,
assignments, projects, and class participation.
Other Course Information
This course fulfills in part, the requirements for the Didactic Program in Dietetics
accredited by the Accreditation Council for Education in Nutrition and Dietetics.
Review and Approval
April, 2019