MCCCD Program Description

Sustainable Cooking

Course: FON135

First Term: 2022 Fall

Lec + Lab 3.0 Credit(s) 4.0 Period(s) 4.0 Load
Subject Type: Occupational
Load Formula: T - Lab Load

Description: Basic cooking techniques for healthful and enjoyable eating. Emphasis on strategies for maximizing the use of whole, local, and nutrient-dense food while focusing on applying the dietary recommendations for optimal health to food choices. Opportunities to learn about sustainable food living and identifying resources that enable people to be more in control of their food supply. Covers issues of diversity as related to sustainable food systems and equitable access to food.

MCCCD Official Course Competencies
1. Apply current dietary recommendations to food choices. (I-III) 2. Differentiate between whole real food and industrial food and explain the impact of each dietary approach on human health, environmental systems, and inequalities in food access. (I-III) 3. Employ food safety and sanitation guidelines. (I-IV) 4. Modify recipes to maximize the use of whole, local, and nutrient-dense foods. (II-III) 5. Implement basic garden-to-table food production, preparation, and composting skills in a teaching or commercial kitchen garden. (III) 6. Use a variety of simple techniques and tools to prepare foods in a commercial food operation that optimize health, fitness, culinary diversity, and equitable access to food. (III-IV) 7. Locate and evaluate resources in the community to obtain whole, nutrient-dense food while contributing to the health, diversity, and equitable food access within your local community. (IV) 8. Hypothesize how the sustainable cooking skills might be applied to food entrepreneurial ventures. (IV)
MCCCD Official Course Competencies must be coordinated with the content outline so that each major point in the outline serves one or more competencies. MCCCD faculty retains authority in determining the pedagogical approach, methodology, content sequencing, and assessment metrics for student work. Please see individual course syllabi for additional information, including specific course requirements.

MCCCD Official Course Outline
I. Current trends in dietary recommendations for optimal health A. Industrial food B. Sun food C. Dietary guidelines D. Portion control II. Food safety and sanitation guidelines III. Basic strategies for preparation of healthful foods A. Reducing total fat, saturated fat, trans fat, and cholesterol 1. Lower-fat meat, poultry, fish, and dairy products 2. Basic low-fat, high fiber cooking techniques 3. Alternative ingredients 4. Recipe modifications 5. Other B. Reducing salt and/or sodium, adding flavor 1. Marinades, sauces, sour ingredients, and flavor extracts 2. Herbs and spices 3. Salt substitutes and sodium-controlled ingredients 4. Yeast-leavened products 5. Recipe modifications 6. Use of fruit and vegetable purees 7. Culturally relevant seasonings 8. Other C. Choosing appropriate sweeteners 1. Health and safety of various nutritive and non-nutritive sweeteners 2. Recipe modifications D. Increasing fiber and phytonutrients in foods 1. Bean and legume cookery 2. Whole grains 3. Unusual fruits and vegetables 4. Soy products 5. Nuts and seeds 6. Herbs and spices 7. Select ethnic cuisine 8. Recipe modifications 9. Other IV. Community resources A. Diversifying food resources 1. Food retailers 2. Farmer`s markets 3. Community sustainable agriculture 4. Supporting local BIPOC producers 5. Ethnic grocery stores 6. Food entrepreneurial ventures B. Local food culture C. Cookbooks D. Specialty cookware and appliances E. Web resources F. Home gardening G. Food equity H. Other

MCCCD Governing Board Approval Date: December 14, 2021

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.