NUTR 320Science and Methods of Food Preparation
The purpose of this course is to teach students the science of food preparation, to develop culinary skills, to learn how to preserve the nutritional content of plant and animal foods, and how to apply food safety principles during food preparation. Additionally, for each food preparation method, students will learn the underlying chemical and physical principles responsible for the recipe outcome and apply these principles in the cooking lab. Students will gain an understanding of production methods used by food manufacturers and the source of food additives used to make processed foods. Students will apply scientific principles of food preparation by modifying recipes to improve the nutritional quality of prepared foods while maintaining product quality. During the lab sessions, students will learn basic culinary techniques and apply these techniques by reading recipes, preparing foods, and using sensory evaluation to analyze the prepared foods.