NS 2470 - Food for Contemporary Living

Fall, Spring. 2 credits. Student option grading.

Recommended prerequisite: or . Lab coat required.

Fall: K. Quinn; Spring: E. Green.

During this laboratory course, the understanding of food ingredients and techniques of food preparation is applied to positive nutritional practices and health promotion goals; basic food science and nutrition principles, food safety/sanitation, sensory evaluation, and social-cultural influences on food choices; food preparation, recipe modification, sensory evaluation (taste testing required); basic cooking skills, techniques. Introduction to basic menu planning and meeting nutritional requirements while restricted to a budget. Lab performance and a lab practical factored into final student evaluation; attendance at all labs is expected.

Outcome 1: Students demonstrate the ability to modify, prepare and evaluate recipes.

Outcome 2: Students are able to apply knowledge of food composition, dietary standards, and science principles to modify recipes and menus for individual needs and preferences.

Outcome 3: Students are able to demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public.

Outcome 4: Students are able to use current technologies to locate and apply evidence-based guidelines and protocols.