This course emphasizes the basic scientific principles involved with properly preparing foods. You will learn about the standards and guidelines for food selection, purchasing, preservation and storage.
You will learn how to procure and prepare foods for large-scale facilities like prisons, schools or nursing homes. During this course, emphasis is placed on food selection, recipe standardization, menu planning and pre-preparation of foods. You will see how to keep the facility sanitized and how to use and care for the on-site food equipment.
In this course, you will be taught about the nutritional requirements for pregnant and lactating women, as well as infants. You will see what effects proper nutrition have on the pregnancy and how it helps an infant during their developmental stages. You will also learn how to evaluate the nutritional conditions of mothers and children.
Here, you will learn how nutrition and health go hand-in-hand with one another. You will get an overview of food nutrients and how they are absorbed, digested and metabolized by the body. You will learn what foods provide good nutritional sources, cooking methods you should use to maintain those nutrients and how to properly plan menus.