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Credit Hours: 3 Effective Term: Fall 2013 SUN#: NA AGEC: None |
Credit Breakdown: 2 Lectures, 3 Labs Times for Credit: 1 Grading Option: A/F Cross-Listed: |
Measurable Student Learning Outcomes |
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1. (Knowledge Level) Identify and describe the function, sources and requirements of nutrients.
2. (Comprehension Level) Explain the basic concepts of digestion, absorption, metabolism and nutrition related health concerns. 3. (Knowledge Level) Identify major food allergens, food intolerances and dietary restrictions. 4. (Synthesis Level) Modify traditional formulas for specific health needs using the principles of reduce, replace or elimination of ingredients. 5. (Knowledge Level) Describe the function of each ingredient in the production of quality baked goods. 6. (Comprehension Level) Identify and describe unique ingredients utilized in specialty baking as related to quality, structure, taste, texture and sensory/visual appeal. 7. (Evaluation Level) Produce high quality baked goods by manipulating and substituting ingredients. |
Internal/External Standards Accreditation |
Pinal County Environmental Health Codes will be followed, URL: http://pinalcountyaz.gov/Departments/EnvironmentalHealth/Pages/FoodProtectionSafetyProgram.aspx . |