|CLASS CODE:||HFED 240||CREDITS: 2||FEE: $40.00|
|DIVISION:||EDUCATION & HUMAN DEVELOPMENT|
|DEPARTMENT:||HOME & FAMILY EDUCATION|
|GENERAL EDUCATION:||This course does not fulfill a General Education requirement.|
|DESCRIPTION:||Implementation of meal management principles as they relate to controlling cost, providing satisfying meals, entertaining, conserving time and energy, using modern kitchen technology, and ensuring food safety. Students will plan and prepare food for meal service.|
|TAUGHT:||Fall, Winter, Summer '04|
|CONTENT AND TOPICS:||Food Sanitation; Methods of Service; Nutrition; Menu Planning; Food Buying and Storage; Milk/Dairy Products; Meats/Alternatives; Fruits/Vegetables; Breads/Cereals; Organizing the Kitchen; Hospitality; Setting the Table; Microwave Cooking; Time/Energy Management; Menus for Special Occasions|
|GOALS AND OBJECTIVES:||1. Develope a personal philosophy of meal management and the basic knowledge required to translate this philosophy into practice.
2. Be aware of the food marketplace and integrate acquired knowledge with the ability to prepare and serve nutritious food attractively to meet nutritional, psychological, and social needs of families and individuals.
3. React to the challenges of conserving resources with a variety of solutions.
4. Demonstrate practical, individual decision-making and planning as keystones of successful meal management today.
|REQUIREMENTS:||Sanitation Assignment; Cost of Staples Worksheet; Menu Planning Worksheet; Supermarket Worksheet; Market Comparison; Meat Lab Comparison; Fruits and Vegetable Comparison; Pricing Worksheet; Kitchen Plan; Final Project - a week's menus with pricing|
|EFFECTIVE DATE:||August 2001|