Course Description

Course Name

Principles of Food Preparation

Session: VSOS3221

Hours & Credits

3 Credits

Prerequisites & Language Level

Taught In English

  • There is no language prerequisite for courses at this language level.

Overview

Course Objectives
This course is designed to provide students the comprehensive and fundamental knowledge in food science and food preparation. Basic chemistry of food components and preparation principles will be discussed.

Textbooks
Understanding food Principles and Preparation

Introduction

Chemistry of food composition I

Chemistry of food composition II

Food preparation basics I

Food preparation basics II

Cereal grains and pastas I

Cereal grains and pastas II

Midterm

Flours and flour mixtures

No Class (Children's day)

Starch and sauces

Quick bread and Yeast breads

Legumes Legumes & Seasonings

Food selection

Food evaluation

Final

*Course content subject to change