Foods I
Fundamentals of Nutrition - 7045
Unit A: Importance Of Food
Competency 1.00 - Identify food customs and trends.
Objective 1.01 - Be able to describe factors that influence food choices.
Objective 1.02 - Be able to explain how scientific and technological developments affect food choices.
Competency 2.00 - Interpret the relationship of nutrition and health.
Objective 2.01 - Be able to outline nutrients, nutrient functions, and their sources.
Objective 2.02 - Be able to use diet planning resources.
Objective 2.03 - Be able to summarize ways to meet special nutritonal needs.
Unit B: Kitchen Resource Management
Competency 3.00 - Describe safety procedures.
Objective 3.01 - Be able to explain safety procedures.
Objective 3.02 - Be able to demonstrate sanitation practices.
Competency 4.00 - Explain the organization and management of kitchens and resources.
Objective 4.01 - Be able to identify kitchen equipment.
Objective 4.02 - Be able to explain the organization of equipment in work centers.
Unit C: Food Preparation
Competency 5.00 - Use recipes.
Objective 5.01 - Be able to demonstrate measurement procedures, equivalents, and converstions.
Objective 5.02 - Be able to interpret recipe terminology and directions.
Competency 6.00 - Demonstrate basic mixing procedures.
Objective 6.01 - Be able to prepare quick breads using the biscuit method.
Objective 6.02 - Be able to prepare quick bread using the muffin method.
Objective 6.03 - Be able to prepare baked goods using the conventional/standard method.
Competency 7.00 - Select and prepare pyramid foods.
Objective 7.01 - Be able to demonstrate selection and preparation of grain products.
Objective 7.02 - Be able to demonstrate selection and preparation of fruit.
Objective 7.03 - Be able to demonstrate selection and preparation of vegetables.
Objective 7.04 - Be able to demonstrate selection and preparation of dairy products.
Objective 7.05 - Be able to demonstrate selection and preparation of protein-based products.
Objective 7.06 - Be able to demonstrate preparation of basic desserts. (Supp.)
Objective 7.07 - Be able to explore career opportunities. (Supp.)
Unit D: Meal Management
Competency 8.00 - Manage resources.
Objective 8.01 - Be able to manage the food dollar.
Objective 8.02 - Be able to explain work simplification.
Competency 9.00 - Plan menus.
Objective 9.01 - Be able to analyze characteristics of appealing menus. (Supp.)
Objective 9.02 - Be able to use combination foods. (Supp.)
Competency 10.00 - Establish a dining atmosphere.
Objective 10.01 - Be able to discuss methods of meal service.
Objective 10.02 - Be able to set table appointments.
Objective 10.03 - Be able to recognize good manners.
Important Note:
All course objectives listed are Core objectives unless specified by Supp. Those objectives followed by (Supp.) are supplementary and will not be tested on the EOC exam.
7045 Course Blueprint
Course Description
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