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COURSE NUMBER AND TITLE: FN 310 Principles of Food Preparation and Meal Management

SEMESTER: Fall 2011 Tues/Thurs: 10:30-1:15 Room: BPH 140/213/230

COURSE DESCRIPTION: Principles of food science and meal planning and preparation with emphases on
demonstration techniques, quality evaluation, and styles of service. Laboratory. $30.00 fee

PREREQUISITE: FN 210 or FN 214

CREDIT HOURS: Total 4

COURSE HOURS PER WEEK: Total 6 Didactic 2 Practice 0 Laboratory 4

INSTRUCTOR: Kimberly Johnson, PhD, RD, LDN

OFFICE: BPH 132 PHONE: 471-2051 or 405-7394 EMAIL: kjohnson@cn.edu

**(please use EdAdvance E360
email for course communication)

OFFICE HOURS: Mon Tue Wed Thurs Fri

9-10 am 9-10 am 8:30-9:30 9-10 am
2-4 pm 2-3 pm 2-3 pm 2-3 pm 1-2 pm

COURSE OBJECTIVES:

Upon completion of the assignments, readings, and laboratory activities, the student will be able to:

1. prepare and handle food using safe, sanitary practices;

2. demonstrate correct use of small equipment and appliances;
3. identify and apply scientific principles of food selection and preparation in order to retain
nutritive value and produce quality food products;
4. demonstrate accurate recipe interpretation and design;
5. demonstrate and understand ingredient substitution for recipe modifications (and menu
modifications) to meet common dietary restrictions.
6. describe and demonstrate accurate food preparation and standardized food measurements;
7. describe characteristic properties of quality food products;
8. apply food selection principles in meal management;
9. list and identify culturally acceptable appointments, manners, and service;
10. apply the principles of education through effective methods of teaching;
11. identify the fundamentals of merchandising and promoting food and nutrition services; and
12. incorporate the use of technology in promoting food and nutrition services.

In addition to the above objective, this course fulfills the following the following “Knowledge and Skills”
requirements for teacher education students:

1. Understand economic, social, physiological, and creative influences affecting food consumption;
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2. understand principles of food selection, nutrition, preparation storage, and service required to
meet the needs of individuals of varying socioeconomic levels and stages in life;
3. apply scientific principles during food preparation and a provide and maintain a safe and
sanitary work environment for food handling, preparation, service, and storage; and
4. apply management principles in planning, purchasing, preparing, and serving foods.

REQUIRED TEXTS:

Bennion, M & Scheule, B. (2010). Introductory foods (13th ed.). Upper Saddle River, New Jersey:
Pearson Prentice-Hall.

McWilliams, Margaret. (2009). Fundamentals of meal management (5th ed.). Redondo Beach, California:
Plycon Press.

Millsaps, EM. (Ed.). (2009). Writing at Carson-Newman College (6th ed.). Jefferson City, TN: English
Department, Carson-Newman College.

ADDITIONAL REFERENCES:

Anonymous. (2001). Food: A Handbook of Terminology, Purchasing, and Preparation (10th ed.). (2001).
Nutrition, Health & Food Management Division. Alexandria, Virginia: American Association of
Family and Consumer Sciences.

Labensky, S & Hause, A. (2003). On cooking 3rd ed.). Upper Saddle River, New Jersey: Prentice Hall
Publishing.

PERIODICALS:
Dairy Council Digest Journal of Food Science
Food and Nutrition Journal of Nutrition Education
Food Development Journal of Nutrition
Food News for Consumers Nutrition News
Food Technology Nutrition Today

MEDIA:
“The Art of Dining-The Formal Dinner”

EDADVANCE 360:
Course handouts and laboratory exercises (assignments) will be posted on Eddvance 360, the C-N Online
course management system. Please come to class prepared by reviewing materials prior to lecture and
laboratory times. Print materials as instructed throughout the semester.
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EVALUATION:
Possible
Points Keep track of your earned points here:
Food Preparation Weekly Tests (6) 100 ___/20, ___/10, ___/15, ___/20, ___/15, ___/20
Demonstration 100 ___
Meal Management Assignments(A, B, C)) 100 ___ (___/50, ___/25, ____25)
Laboratory Assignments (15) 75 ___/5, ___/5, ___/5, ___/5, ___/5, ___/5, ___/5,
___/5, ___/5, ___/5,___/5,___/5,___/5, ___/5, ___/5
Final 100
Class Participation 25
Total 500

FCS Grading Scale:

A B C D F
94-100% 88-93% 77-87% 70-76% 69% or lower
470-500 points 440-469 points 385-439 points 350-384 349 points or less

ACTIVITIES TO ACHIEVE OBJECTIVES:

1. Assigned readings from texts, online course laboratory exercises and handouts which will
posted on online course management system EdAdvance360, websites, periodicals, etc.
2. Class lecture, discussion, guest speakers or resource persons.
3. Laboratory demonstration, activities, completion of laboratory book and additional exercises to
apply lecture concepts and principles.
4. Recipe construction, evaluation, and comparison.
5. Meal management class project and simulated individual project with defined criteria (menu
modifications for dietary restrictions, cultural concerns, and budget parameters).

COURSE OUTLINE:
I. Safety and Sanitation
A. Kitchen and laboratory safety
B. Personal hygiene
C. Equipment use and care
II. Basic Food Management Principles
A. Food safety
B. Federal regulations and standards
C. Weights and measurements
D. Food evaluation
III. Preparation, Storage, and Cookery of Different Food Systems
A. Water
B. Frozen Desserts
C. Vegetables and Fruits
D. Fats and Emulsions
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E. Sugar Cookery
F. Starch and Cereals
G. Eggs and Dairy
H. Gelatin
I. Meat, Poultry, and Fish
IV. Bakery Concepts
A. Leavening Agents
B. Batters and Doughs
1. Quick Breads
2. Yeast Breads
3. Cakes
4. Cookies and Pastry (pies)
V. Meal Management
A. Meal (menu) Planning Principles
1. Nutritional Adequacy
2. Modifying Menus
3. Time and Energy
4. Cost Control
5. Meal Satisfaction
B. Meal Services
1. Styles of Service
2. Table Appointments
3. Trends in Meal Patterns
C. Cultural Foods