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.
Student evaluation is based on class participation, projects, and written examinations.
Food preparation principles are applied in quantity food production and service as the student participates in laboratory sessions. The student is required to assume responsibility for a special meal working closely with the site manager. 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.