MCCCD Program Description

Science of Food

Course: FON142AB

First Term: 2018 Fall

Lec + Lab 3.0 Credit(s) 5.0 Period(s) 5.0 Load
Subject Type: Occupational
Load Formula: T - Lab Load

Description: Exploration and Application of Scientific Principles of Food; experiences with ingredient functionality and application in cooking techniques.

MCCCD Official Course Competencies
1. Explain the rationale involved in food preparation techniques. (I, IV-VI) 2. Employ necessary sanitary precautions for the selection, preparation, and serving of safe food. (III, VI) 3. Identify the composition and properties of basic foods. (VI) 4. Utilize standard measuring, cooking utensils and varied equipment. (IV, V) 5. Explore variations in recipe development and meal service techniques. (V) 6. Examine principles of food chemistry. (VI) 7. Utilize evidence based research to determine the credibility of scientific principles of food. (I-VI) 8. Select appropriate ingredients and equipment for desired product outcome. (IV, VI)

MCCCD Official Course Outline
I. Nutrient retention in foods II. Sensory science A. Evaluation and selection techniques B. Function of senses on food selection III. Food safety A. Foodborne illness B. Methods to prevent foodborne illness C. Government regulation of food IV. Equipment A. Use and care of appliances, equipment, and utensils B. Function and variation V. Measurement and meal service A. Proper measurement techniques B. Variation in global meal service practices VI. Scientific principles of food chemistry and preparation A. Heat transfer 1. Conduction 2. Convection 3. Radiation B. Function of fat in foods 1. Chemical and physical properties of fats and oils 2. Rancidity of lipids 3. Food preparation with fats, including fat substitutes C. Fruits and vegetables 1. Composition, structure, and preparation of fruits and vegetables 2. Osmosis and diffusion 3. Enzymatic browning 4. Pigments and phytochemicals 5. Selection and storage D. Grains and cereal varieties 1. Composition and structure 2. Effective preparation and storage techniques E. Batter and doughs 1. Types of betters and doughs 2. Ingredient functionality 3. Leavening agents a. Physical b. Biological c. Chemical 4. Quick breads and yeast breads a. Types of quick breads and yeast breads b. Preparation techniques c. Desirable and undesirable characteristics of finished product 5. Cakes and cookies a. Types of cakes and cookies b. Ingredient functionality in cakes and cookies c. Mixing and baking techniques d. Desirable and undesirable characteristics of finished product F. Candy 1. Crystalline candy a. Preparation techniques b. Desirable and undesirable characteristics of finished product 2. Non-Crystalline candy a. Preparation techniques b. Desirable and undesirable characteristics of finished product G. Gelatinization 1. Principles of gelatinization a. Effects of gels in food b. Effective preparation techniques 2. Starches and sauces a. Variation in starch type b. Desirable and undesirable characteristics of finished product H. Eggs 1. Types of eggs 2. Structure and composition 3. Grading techniques 4. Foams a. Influence of ingredients on foam structure and stability b. Desirable and undesirable characteristics of finished product I. Dairy 1. Milk a. Types of milk b. Processing of milk types c. Sensory evaluation of milk types 2. Cheese a. Preparation and processing of cheese and cheese products b. Sensory evaluation of cheese types J. Meat, poultry, seafood and fish 1. Source of meat, poultry, seafood, and fish 2. Composition 3. Preparation techniques a. Dry heat and moist heat techniques 4. Inspection and grading 5. Food safety 6. Storage techniques K. Plant proteins 1. Types of plant proteins 2. Preparation and storage techniques L. Food preservation 1. Purpose and types of food preservation

MCCCD Governing Board Approval Date: May 1, 2018

All information published is subject to change without notice. Every effort has been made to ensure the accuracy of information presented, but based on the dynamic nature of the curricular process, course and program information is subject to change in order to reflect the most current information available.