HCM 148 - Food Fundamentals
Last Date of Approval: Fall 2019
3 Credits
Total Lecture Hours: 45
Course Description:
This course offers a broad introduction to the quality, appearance, cost, and types of food that are available. Students will learn about the variety of farming techniques used around the world to produce food products. They will be challenged to form opinions on the variety of sometimes controversial topics that affect the food and hospitality industry. They will also learn why it is important to value food more as they learn about food deprived parts of the world and what some people are doing to help create change. There will also be elements of basic nutrition and other key topics which will be focused on to prepare them for a variety of opportunities in the food service industry.
Mode(s) of Instruction: Face to Face
Course Fees: none
Student Learning Outcomes and Objectives:
Evaluate current and historical knowledge in the areas that this course covers Including: purchasing ethics, local, sustainable, portion size, nutritional information, labeling of produce. Identify quality buying points for produce.
Course objectives
Identify the basics of nutrition and food science
Outline Food and Kitchen Safety
Identify Ingredients
Analyze farming practices
Compare cooking techniques
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