Advanced Food Preparation

Advanced Food Preparation
Lecture, readings, and intense practicum in food preparation, food preservation and storage, presentation, consumerism, equipment usage, and social/familial aspects of food. Lab required.
SFL
215
 Hours3.0 Credit, 2.0 Lecture, 3.0 Lab
 PrerequisitesSFL 110
 NoteFee.
 TaughtContact Department
 ProgramsContaining SFL 215
Course Outcomes

Content and Learning

  • Understand advanced food preparation principles and techniques and apply them while mixing, cooking, and baking food products for home and commercial use.
  • Identify and prevent food borne illness and safety hazards with appropriate food handling and preparation techniques.
  • Apply knowledge of nutrition to food preparation.
  • Develop confidence in selecting, presenting, and following recipes.
  • Learn proper use of equipment for baking and cooking.
  • Identify and discuss cultural influences in the use of foods throughout the world.