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Eligibility for C-ID ENGL 100

1. Basic food science principles, terminology and techniques
2. Ingredient functions and interactions
3. Product standards and sensory evaluation
4. Equipment and utensils
5. Storage standards
6. Sanitation and safety
7. Nutrient composition and retention

1. Basic food science principles, terminology and techniques
2. Ingredient functions and interactions
3. Product standards and sensory evaluation
4. Equipment and utensils
5. Storage standards
6. Sanitation and safety
7. Nutrient composition and retention

At the conclusion of this course, the student should be able to:

Upon successful completion of the course, students will be able to:

1. Prepare and present a variety of products from each major category of food (e.g., dairy, grains, meat, etc.)
2. Apply basic food science principles
3. Describe and utilize accepted food safety and sanitation procedures
4. Identify and compare preparation methods to optimize nutrient content
5. Demonstrate basic knowledge of food preparation terminology and techniques
6. Demonstrate basic knowledge of weights, measures and conversions
7. Demonstrate the ability to follow a standardized recipe
8. Evaluate sensory attributes of food
9. Select, use and maintain laboratory equipment and utensils appropriately

Quizzes/Exams
Laboratory report(s)

Lecture Textbooks:

Brown, A., Understanding Food, Principles and Preparation. Wadsworth/Thomson Learning.

Bennion and Scheule, Introductory Foods. Pearson/Prentice Hall.

McWilliams, Laboratory Manual for Foods:  Experimental Perspectives.  Prentice Hall

Lab Manual: 

Curtis, S.R. Lab Manual for Brown’s Understanding Food, Principles and Preparation.

Wadsworth/Thomson Learning.