Science and Methods of Food Preparation

Catalog description

This course explores the science behind food preparation, equipping students with culinary skills, food safety knowledge, and techniques to preserve nutritional value. Students will gain an understanding of the roles of nutrients-carbohydrates, proteins, fats, vitamins, minerals, and water-in cooking applications and how they influence food texture, flavor, and stability. The course also examines current food trends and dietary guidelines, helping students adapt their culinary practices to evolving nutritional recommendations and consumer preferences. Through cooking labs, students will apply food chemical and physical principles to cooking methods, modify recipes to meet dietary restrictions and enhance their quality, and analyze prepared foods using sensory evaluation. Students will learn about food production methods and the role of food additives in manufacturing.