The course deals with the principles of planning, procurement, preparation, storage and service of nutritious and adequate meals for the family, and for special occasions, with emphasis on economy, sanitation, nutrition, and aesthetics. Laboratory experience will include application of the above principles using local and foreign dishes.
Number of Units: 3 units (2 hrs lecture; 3 hrs laboratory)
Prerequisites: Basic Foods I and Il Basic Nutrition
Course Objectives:
Lecture
1. Discuss the multiple definitions and dimensions of the meals
2. Discuss the principles of planning, procurement, storage, preparation and services of meals emphasizing the importance of time and energy.
3. Describe Philippine and International Cuisines
4. Explain the variations in meal management practices across groups in the context of culture
Laboratory
I . Propose a plan for a nutritious menu for a family for considering varied occasions in both formal and informal across cultural settings.
2. Procure food supplies that conform to the standards of quality.
3. Set-up proper food storage observing proper conditions.
4. Prepare meals highlighting Philippines and International cuisines.
5. Identify table wares appropriate for varied meal services.
6. Apply the principles of varied styles of meal service.
- Faculty: Makakena, Ray-Hannah
- Faculty: Peola, Rhean