6665 Foods and Nutrition 2
Students in this course
will plan and organize menus, develop market orders, and prepare and serve
meals. Emphasis will be given to balanced nutrition, resource management,
and consumerism. This course is designed for the student who has
food preparation experience and is interested in the fields of food
service, food chemistry, and hospitality management.
The course includes the
preparation and serving of foods from around the world, as well as regional
American Foods. Special dietary needs of the young, elderly, the
ill, and the athlete will be addressed, as well as topics relating to special
dietary concerns and related dietary illnesses.
Creativity, computer technology
skills, independent work, and research into the "why's" of food preparation
are expected. Food consumption will be viewed from an historical,
economical, environmental, and cultural perspective. Guest speakers
from the community will enrich the curriculum. An exhibition of food
preparation skills and a meal are incorporated into the curriculum as service
learning projects.
Prerequisite: C+ or better in Course 6664 (Food & Nutrition 1)
Colleges for Food Service Industry
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