Food Production & Healthy Cooking - NUT 311

Food Production & Healthy Cooking
Instructor
Department
Nutrition
Credits
3
Course Number
NUT 311

 

This course covers the how’s and the why’s that are basic to the production of safe, high-quality foods. Its goal is to help students develop an understanding of food preparation and science within the context of societal concerns related to health and food safety. By integrating scientific principles of food preparation with the basic production techniques, it enables students to develop a strong foundation in each of the topics.

Designed to give students the background knowledge necessary to make health promoting food habits a natural part of their lives, this course explores the ways in which quality food and beverage compliment each other and enhance the pleasures of the table, and highlights various cultural food traditions, the history of food, and the connections between lifestyles, diet, health, work, and environment.

Learning Outcomes

Plan a healthy menu and describe proper food preparation
Describe the nutritional value of a recipe
Explain food safety
Explain how to address modified diets such as vegetarian
Review and discuss proper cooking methods, flavor enhancers, and marinades
Be able to read and execute recipes for Appetizers, Salads, and Salad Dressings, Stocks, Soups, Sauces, Relishes, and Spreads, Main Course Selections, Vegetables, Potatoes, Grains, and Legumes, Desserts, Breads, and Quick Breads.
Discuss the proper food preparation techniques for Fats and Oils; Carbohydrates: Sugar Cookery, Starches and Cereal Cookery; Proteins: Milk, Cheese, Meats, Poultry, Fish and Eggs; Leavening Agents, Batters, Dough, Bread, Cakes, Cookies, and Pastries; Beverages; and Preserving Food.         
Develop and evaluate recipes, formulas and menus for acceptability and affordability that accommodate the cultural diversity and health needs of various groups, populations and individuals

 

Required Course Pack:

  • Online Materials and Library Resources (OMLR)

Required Textbooks:

View the required textbooks for this class, including ISBN, edition, and retail price, by visiting our Required Textbooks page

Total Course Price:

View the total course price including tuition, fees, course materials, and shipping online here.

 

Last updated 7/14/19

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