NUTR 420: Diet Planning and Preparation
Prerequisites: NUTR 316, NUTR 317, and NUTR 320.
Credit Hours: (4) Two hours lecture; four hours laboratory
Emphasizes food preparation and menu planning for special diets. Food science principles will be highlighted, as well as culinary and presentation skills.
Detailed Description of Content of Course
This course is designed for the upper level Foodservice Management student. With the foodservice industry, it is imperative that managers have a broad understanding of the operations of the business, the role of the employees he or she serves, as well as practical-based training in food preparation techniques used in that industry. This course provides the Foodservice Management major with the information and hands-on experience critical to successful management of foodservice operations. The following topics will be covered:
Detailed Description of Conduct of Course
The course contains a lecture component and a demonstration component. The instructor will demonstrate the culinary techniques and the students will participate in the demonstrations when appropriate. Students will participate in sensory evaluation and other evaluations of food products. Students will create, prepare and evaluate an original recipe for a major project.
Goals and Objectives of the Course
Having successfully completed the course, students will:
Assessment Measures
Students will be evaluated by quizzes and exams, participation, a practicum which would demonstrate competency in the kitchen and the certification exam by the National Restaurant Association.
Other Course Information
Review and Approval
Revised 3/6/09