FAMILY AND CONSUMER SCIENCES

302 FOODS AND NUTRITION II  (H206)

Length of Course:  One semester

Credit Granted:  One-half

Prerequisite:  Foods I

Offered To:  Sophomores, Juniors, and Seniors

In Foods and Nutrition II more attention will be paid to food selection and preparation for special circumstances and dietary needs.  Laboratory sessions will be devoted to preparation of foods with specific characteristics.  Course content will include the following broad areas of emphasis; careers in foods and nutrition, influences on food customs throughout the world, diet and health, current nutritional issues, planning for special food needs, safety of foods, food purchasing, prevention of food-borne illnesses, conservation in providing food, food preservation, the application of the above mentioned areas of emphasis to food service occupations will be stressed.  This course provides an introduction to commercial food service, preparation and management.  Communication, math, science, social sciences, art, health, computers and related technologies are integrated throughout the course.