Covers other aspects of purchasing including receiving, storage, and security. Teaches the future manager how to get the most from money and resources. Student evaluation is by laboratory performance and written examinations. PMDP 1, NFS 3. The student undertakes a scientific study of the principles underlying preparation, nutritional value, preservation and selection of foods.
Lab is used to investigate scientific principles and supporting theories.
The preparation of food uses both theoretical and practical aspects of food principles. This course contains everything needed to strengthen and update the food safety and sanitation in your facility. Student evaluation is by lab performance, application of principles as well as written examinations. PMDP 1, NFS 4. This course presents fundamental principles of human nutrition which include the requirements of the body for nutritive essentials, composition of foods, planning of an adequate diet for health and diets for special needs throughout the life cycle.