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Nutrition and Dietetics 420

NUTR 420: Diet Planning and Preparation

Prerequisites: NUTR 316, NUTR 317, and NUTR 320.

Credit Hours: (4) Two hours lecture; four hours laboratory

Emphasizes food preparation and menu planning for special diets. Food science principles will be highlighted, as well as culinary and presentation skills.

 

Detailed Description of Content of Course

This course is designed for the upper level Foodservice Management student. With the foodservice industry, it is imperative that managers have a broad understanding of the operations of the business, the role of the employees he or she serves, as well as practical-based training in food preparation techniques used in that industry. This course provides the Foodservice Management major with the information and hands-on experience critical to successful management of foodservice operations. The following topics will be covered:

  • Basic Cooking terminology
  • Use of knives
  • Stock preparation
  • Sauce production
  • Fabrication of meat, poultry and fish into different cuts
  • Cooking techniques for meat, poultry and fish
  • Advanced starch preparation
  • Vegetable and fruit preparation
  • Salad and hors d’oeuvre production
  • Dough preparation
  • Dessert preparation
  • Presentation styles
  • Recipe development
  • Role of the chef in a food service operation
  • Use of commercial food preparation equipment

 

Detailed Description of Conduct of Course

The course contains a lecture component and a demonstration component. The instructor will demonstrate the culinary techniques and the students will participate in the demonstrations when appropriate. Students will participate in sensory evaluation and other evaluations of food products. Students will create, prepare and evaluate an original recipe for a major project.

 

Goals and Objectives of the Course

Having successfully completed the course, students will:

  • Increase their knowledge of culinary techniques and terminology
  • Have a basic understanding of the chef’s role in the professional kitchen
  • Receive certification in Professional Culinary Arts from the National Restaurant Association
  • Understand and demonstrate the use of industrial cooking equipment
  • Understand and demonstrate professional knife skills

 

Assessment Measures

Students will be evaluated by quizzes and exams, participation, a practicum which would demonstrate competency in the kitchen and the certification exam by the National Restaurant Association.

 

Other Course Information

 

Review and Approval

Revised 3/6/09