CCOG for FN 113 Spring 2024
- Course Number:
- FN 113
- Course Title:
- Everyday Cooking: Foods & Nutrition Lab
- Credit Hours:
- 1
- Lecture Hours:
- 0
- Lecture/Lab Hours:
- 0
- Lab Hours:
- 30
Course Description
Provides an opportunity to apply foundational knowledge of food composition and nutritional values to food preparation. Explores skills in meal planning, recipe modification and basic cooking techniques. Audit available.
Intended Outcomes for the course
Upon completion of the course students should be able to:
- Demonstrate kitchen and food safety principles.
- Apply basic food preparation skills.
- Use techniques for sensory evaluations of food.
- Recognize food science principles for recipe preparations.
- Identify nutritional aspects of food preparations.
Aspirational Goals
Students use cooking skills to develop lifelong healthful eating habits for themselves and their families.
Course Activities and Design
Student Activities
- Individual reading assignments
- Hands-on skill development
- Participation
Instructor Activities
- Mini-lecture
- Demonstration of techniques
- Discussion
Outcome Assessment Strategies
- Demonstration of skills
- Lab participation
- Written or oral discussion and reflection
Course Content (Themes, Concepts, Issues and Skills)
- food safety
- personal nutrition
- recipe execution
- meal planning