.png)
Course Objectives
- To identify the components and nutritional functions of various food products.
- Apply basic scientific principles in food preparation and storage to ensure high-quality food products.
- To understand and apply the principles of nutrition science in food preparation to optimize health benefits.
- To describe and follow accepted sanitary procedures for food production to ensure food safety.
- To identify and apply methods of food preparation that preserve or enhance nutritional value.
- To demonstrate a basic understanding of food preparation terminology, techniques, and equipment.
- To demonstrate the ability to follow standardized recipes and adapt them where necessary.
- To evaluate the sensory attributes (taste, texture, appearance, etc.) of food to assess quality.
- To adhere to proper safety procedures and protocols in food preparation to prevent accidents and ensure hygienic practices.
- To select, use, and maintain kitchen and laboratory equipment appropriately to enhance food preparation.
- To prepare and present various food products using basic cooking methods and understanding of ingredients.
- To compare qualitative and quantitative standards for food prepared in laboratory settings.
- To assess the effects of different food preparation methods on the nutritional value of food.
- To understand and prescribe therapeutic diets tailored to address specific health needs.
- To identify and understand the most commonly used herbs in treating health conditions, including their applications and dosages.
- To educate others about the proper use and safety of herbs, as well as potential side effects or interactions.
- To recognize common nutritional deficiencies and implement strategies for prevention and control.
- To develop awareness of public health issues and nutritional needs in communities.
- To explore the relationship between nutrition and immune health, and understand how specific nutrients affect immune function.