The course deals with the food
and food selection criteria, basic food management principles and food preparation
and storage of proteins, phytochemicals,
complex carbohydrates, desserts, and water and beverages.
Laboratory experience will demonstrate and familiarize different food and its preparations, discuss the starches and sauces and its uses in food preparation.
Number of Units: 3 units (2 hrs lecture; 3 hrs laboratory)
Prerequisites: FT 121a, FT 122
Course Objectives:
- Increased knowledge how to organize food selection and preparation and on the principles and techniques related to acquisition, production and consumption of foods
- Understand and apply the scientific and aesthetic principles of food preparation that lead to desired product standards
- Apply cooking principles using a wide variety of food cooking methods to prepare nutrition dishes and meals, incorporating presentation and budgetary considerations
- Faculty: Magbanua, Oscar Jr.