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Credit Hours: 4 Effective Term: Fall 2014 SUN#: NA AGEC: Computer Competency Intensive Writing/Critical Inquiry Mathematics Physical and Biological Sciences |
Credit Breakdown: 3 Lectures, 3 Labs Times for Credit: 1 Grading Option: A/F Only Cross-Listed: |
| Measurable Student Learning Outcomes |
|---|
| 1. (Comprehension Level) Identify, classify and differentiate a variety of grain and grain products, meat, poultry, fish, milk and dairy products, fruits and vegetables, fats and oils, spices and herbs.
2. (Knowledge Level) Identify the major nutrients in the food groups and describe how storage and food processing affects the nutrients in food. 3. (Analysis Level) Develop hypotheses on how the basic elements of temperature, time, pH and chemicals and physical manipulation will affect the appearance, flavor, texture and nutritional values of food. 4. (Application Level) Conduct scientific experiments to observe and determine how temperature, time, pH and chemicals, physical manipulation and various measuring techniques affect the appearance, flavor and texture of food. Compare outcomes to standard culinary practices. 4a. (Application Level) Apply scientific investigation to food products and determine how the nature of food changes in response to storage and processing. 5. (Synthesis Level) Summarize subjective and objective data using standardized laboratory formats. 6. (Synthesis Level) Write laboratory reports that include the description of the experiment, hypothesis, methodology, data collection, analysis of data, and interpretation of objective and subjective measurements. Write reports based on laboratory experiments or field trips in which observation and critical reasoning skills are employed in the development of detail report writing. Use scientific facts to support opinions. 7. (Evaluation Level) Utilize food science terminology to describe the sensory qualities of food. 8. (Comprehension Level) Discuss the role of food technology as it applies to the growing and raising of food, processing, storage and distribution of food and how this affects our food security, nutritional status, and food sustainability. 9. (Comprehension Level) Recognize the factors that influence food safety. |
| Internal/External Standards Accreditation |
| None |