The student calculates the cost of the meal and completes an evaluation report. PMDP 1, NFS 4. The student uses experimental study of the scientific basis for an understanding of the nature of food and promotion of the principles of experimental methodology to understand developing food products. Current food problems are discussed and scientifically investigated. Laboratory experiences examine the chemical and biological components of food and research design related to food technology.
Students develop a new food item.
Presentation of practical techniques for protecting food service profits. Provides a sound foundation of concepts and applications of management cost control procedures. Students are evaluated for product developed, actual lab processes, presentations, and written examinations. PMDP 1, NFS 3. The student is introduced to the basic concepts of wellness and physical fitness related to cardio-respiratory endurance, muscular strength and endurance, flexibility, and body composition.