This course introduces students to the basic concepts of food central to the disciplines of nutrition, food science and food systems. Students are introduced to these basic concepts in the same way as everyday Americans – through the process of meal preparation. Thus, concepts and practices are always considered as interconnected. The complex variety of meal preparation practices among diverse populations in the United States is integrated throughout the course. Finally, a major goal of this course is to have the student be able to understand and use these concepts not just in the classroom but in their home and work settings.

The students will be able do the following: · Identify the names and principle characteristics of the major classes of foods (carbohydrates, proteins, fats). · Identify the following basic concepts of foods: food safety (time and temperature); heat and heat transfer; gelatinization of starch; gluten formation; fats and smokepoints; maillard reaction; caramelization; coagulation of protein; denaturation of protein. · Demonstrate the applications of the above basic concepts of foods while making a dish and preparing an entire meal. · Describe the effects that techniques and styles of food preparation have on the nutritional content of food. · Explain the importance of cultural and social influences in sensory preference, food pairing and meal preparation. · Demonstrate a working knowledge of how to read, analyze and adapt recipes. Develop a skillful cooking practice. · Identify and navigate the full cycle of actions necessary in making a meal. · Identify and analyze sensory components of food and the social benefits of shared meals.

Lab Work, Midterm and Final Test, Short Essay and Meal Design Project