Fundamentals of Food and Nutrition

First Semester

This course is designed to provide students with the base foundation knowledge of food selection and preparation needed to successfully fuel the human body through consumption of food and resulting food energy. With a beginning foundation of nutrition, students will learn basic preparation skills and the short-term and long-term wellness consequences as a result of nutritional intake, and exposure to careers related to the food industry.

-Identify and apply the elements of meal planning, meal preparation, and meal service.

Identify basic table setting and meal etiquette.

-Demonstrate professional food preparation techniques for all menu categories.

Review and apply culinary terms and abbreviations, equivalents, recipe yields, and proper measuring techniques with correct equipment (mise en place, equivalents).

Select and explain the appropriate use and care of small appliances and equipment for specific product preparation and culinary applications.

-Apply proper procedures for knife handling and knife use.

Identify types, use and care of knives.

-Explain current dietary recommendations.

Appraise reliable sources of nutrition information.

 Describe the 6 essential nutrients and their purpose in the body

Summarize the digestive process

-Describe the ideas of variety, moderation and whole foods as the foundation of a healthy diet.

Identify nutrient dense foods.

-Evaluate the Nutrition Facts label.

Compare and contrast food labels to determine healthier product.

Explain the importance of the components of the Nutritional Facts label.

Demonstrate ability to interpret the Nutrition Facts label.

-Compare and contrast personal eating habits to current USDA recommendations for a healthy diet.

Record and analyze foods eaten over a period of time.

-Evaluate Critical control points and analyze hazards from food procurement to post-preparation. (HACCP)

Identify and demonstrate first-aid procedures concerning common kitchen related injuries.

Demonstrate proper personal hygiene techniques while working in the food setting

-Employ responsible financial practices when planning meals.

Plan well-balanced meals using various budgetary restrictions

-Summarize best practices used to safeguard those with food allergies or intolerances.

Compare and contrast food allergies and food intolerances.

Describe the symptoms and treatment of an allergic reaction to food.

-Demonstrate safe and efficient practices in the preparation of foods.

Demonstrate ability to avoid safety hazards in the kitchen environment (i.e. knife safety, fire safety, and appliance safety).

-Demonstrate procedures utilized to prevent foodborne illnesses.

Identify characteristics and causes of foodborne illnesses.

Identify potential hazardous foods that may cause foodborne illnesses.

-Explore impacts of science and technology on nutrition and foods.

Define "Farm to Table".

Identify current nutrition and food trends and issues, such as “farm to table,” food availability, organic food, and holistic eating practices.

-Explain how consumer demand drives product development.

Identify common grocery shopping strategies used by consumers.

Compare and contrast name brand and store        brand products.