DIVISION:
DEAN:
ASSOCIATE DEAN:
FACULTY:
DIVISION OFFICE:
LIAISON COUNSELORS:
  SCIENCES & MATHEMATICS
Ron Martinez
Dr. Michelle Kalina
C. Dendinger, M. Mukutmoni
Ht 4
T. Maddux, V. Rogers


The Nutrition and Food Science curriculum is designed to provide students with knowledge of nutrition principles and skills in food preparation techniques. The curriculum provides education for transfer to upper division institutions for careers in foods, food preparation or food service, dietetics and dietary health care, and promotes optimum health to maximize one's physical, social, and economic potential.



NUT./FD. 1 PRINCIPLES OF FOOD PREPARATION
Units: 3 Transfer: CSU
Hours per week: 5 (2 lecture, 3 laboratory)
Principles and methods of basic knowledge of food science and food preparation techniques. In t roduces time management, meal planning, food preparation and sanitation. Consideration goes to legal, social, and economic factors that influence food selection and consumption. Designed for family and consumer science majors as well as majors related to food science, culinary, and nutrition.

NUT./FD. 5 FOOD PREPARATION FOR NUTRITION, HEALTH & FITNESS
Units: 3 Transfer: CSU
Hours per week: 5 (2 lecture, 3 laboratory)
Principles and methods of healthy selection of foods based on current research and USDA dietary guidelines. Recipe selection, menu planning, food preparation, evaluation and analysis of healthy choices. Caloric value of menus based on health, nutrition, fitness and exercise of individuals.
(Current website cookbook for this class)


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Last Updated: 12/8/2002