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| Introductory Foods | |||
| INTRO FOODS | |||
| CLASS CODE: | HFED 110 | CREDITS: 2 | FEE: $30.00 |
| DIVISION: | EDUCATION & HUMAN DEVELOPMENT | ||
| DEPARTMENT: | HOME & FAMILY EDUCATION | ||
| GENERAL EDUCATION: | This course does not fulfill a General Education requirement. | ||
| DESCRIPTION: | Open to all students. Develops skills in food preparation. Hands-on laboratory experience allows students to practice appropriate techniques in food preparation. | ||
| TAUGHT: | Fall, Winter | ||
| CONTENT AND TOPICS: | Knife use; Sweeteners; Vegetables and fruits; Salads and salad dressings; Stocks and soups; Meat, beef, poultry and fish; Milk, cheese and eggs; Starches and sauce; Grains and pasta; Breads; Pies and pastries; Cakes and frostings. | ||
| GOALS AND OBJECTIVES: | 1. Develop a working knowledge of foods and their preparation techniques. 2. Prepare and evaluate foods as they apply preparation. 3. Develop a working knowledge of basic nutrition, safety, and sanitation. |
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| REQUIREMENTS: | Lecture attendance; Weekly lab participation; Quizzes; Final | ||
| PREREQUISITES: | |||
| OTHER: | |||
| EFFECTIVE DATE: | August 2001 | ||