Jan 19, 2021  
Spring 2019 Catalog 
Spring 2019 Catalog [ARCHIVED CATALOG]

NT 128 - Food Selection and Preparation

Credit Hours: 3

This course provides an introduction to the science of food selection and preparation with an emphasis on the chemical and physical changes that occur in processing, storing and cooking. Attention is given to preserving the nutritional and sensory characteristics of food by focusing on purchasing considerations, optimal storage conditions and appropriate preparation and cooking techniques. The function of ingredients is addressed as are cultural food consumption patterns and trends.

Course Outcomes
At the completion of the term, the student will be able to:

  • apply safe food handling techniques to prepare food safely;
  • demonstrate an understanding of the functions of ingredients in foods;
  • prepare foods to maximize nutrient value and sensory quality;
  • demonstrate an understanding of the effects of food preparation on food constituents;
  • evaluate the quality of food products, discuss defects, and formulate probable causes for defects based on food science principles;
  • develop an informed understanding of cultural foodways; and
  • work effectively as a team member.

F (N)