Nutrition and Wellness

This course emphasizes basic cooking techniques, culinary terminology and the proper use of culinary tools. Goals of the course include learning the importance of mise en place, correct cooking techniques and the basic composition of culinary building blocks.

This course is an Introduction to sanitation and public health as related to the food service industry. It also includes potential hazards that may occur in the operation and production of food. Students will be introduced to proper procedures for purchasing, receiving, storage and issuing of perishable and non-perishable foods. 

This course will focus on learning sound nutritional principles to food preparation and menu planning, to provide nutritionally balanced but appealing meals for today’s health-conscious consumer. The importance of nutritional guidelines, food selection, alternative preparation techniques and presentation is stressed and demonstrated in daily production.

This course addresses scientific principles of human nutrition to promote health and well-being. Students will learn the body’s demands for nutrients, food and nutrition and how the supply and demand of food impacts a human’s health and well-being. This course will show how diet relates to health, wellbeing and disease throughout each stage of life.

This course is an introduction to the concepts of nutritional assessment and the practical application of these concepts in the nutritional care of clients in clinical, community, and research settings. Students will focus on the elements of assessment, the five domains of nutritional assessment and the Subjective Global Assessment.

This course introduces students to the fundamental elements of baking terminology, methods, science, ingredients, weights & measures, formula conversion and storage. Topics include formulation of yeast-based products, the functions and properties of various fats, sugars, leaveners, and other baking ingredients. Students will spend lab time applying their knowledge in the production of various products.

This course focuses on the basic principles of managing clinical, community, and food service operations.  This includes personnel management, in-service and on-the-job training, policy and procedure development, negotiation techniques, facilities, equipment selection and financial management.

This course is a local-level perspective which focuses on a smaller geographical area. This course will focus on today’s US food system, the interrelationships with public health, the environment, equity and society. Students will discuss and explore principles and programs developed to improve the dietary status of individual in the local community and state.