Principles of Food Preparation

Bennion, M., & Scheule, B. (2000). Introductory Foods. (11th ed.). Upper Saddle River, NJ: Prentice Hall, Inc.
Laboratory Manual for FACS 11.

Course Objectives:

Upon completion of this class, the student will be able to
1. Understand the scientific principles which guide the selection, preparation, storage and presentation of high quality food.
2. Learn appropriate ways to select and prepare food with an emphasis on aesthetic and nutritional quality and proper techniques.
3. Understand standards of food quality and sensory evaluation methods.
4. Learn and apply appropriate safety and imitation techniques in: handling, preparing, serving and storing food
5. Become familiar with trends in the preparation and service of food.

Created and maintained by Seunghee Wie
Assistant Professor
Family and Consumer Sciences
California State University, Sacramento