Foods and Nutrition

FDSN 204. Basic Food Preparation
Students learn the concepts related to the selection and preparation of standard food products. The purpose of this course is to present to the students information consistent to introductory food preparation methods and ideas, including culinary presentation and technique. Emphasis is placed on acceptable products of standard food products, adapting recipes for modified diets, and utilization of small tools and equipment. Students analyze all recipes prepared using Nutrition Analysis software and work with modified recipes for special dietary needs. The areas discussed are organic foods, use of pesticides in agriculture, genetically modified foods, food waste, eating lower on the food chain, aquaculture (raising fish commercially) and poor environmental practices in food production.  This consists of lectures, perhaps some discussion and test questions.

 

FDSN 214. Introduction to Nutrition
A study of the essential nutrients and the importance of good nutrition to health at various stages of life and in different lifestyles. The course will provide an alternative for undergraduates of all disciplines to use to fulfill the Area 3 Health and Wellness general education requirement. We briefly discuss the environment sustainability of food production in our Introduction to Nutrition FDSN 214 course.  We spend 1 or 2 lectures on the topic.  The areas discussed are organic foods, use of pesticides in agriculture, genetically modified foods, food waste, eating lower on the food chain, aquaculture (raising fish commercially) and poor environmental practices in food production. Food safety issues are discussed.  This consists of lectures, perhaps some discussion and test questions.

 

FDSN 318. Foodservice Management
Topics include purchasing, receiving, and inventory management, and facility safety. The food sanitation component used the National Restaurant Association’s Servsafe® Certification program. Food safety issues are discussed.

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