AG-090 Principles of Food Processing

Course Description: 

This course introduces students to the fundamentals of food processing and the relationships between scientific principles and preparation techniques.  It also introduces the important of food safety, understanding food borne diseases, cross contamination and sanitation.

A.    PROGRAM LEARNING OUTCOMES (PLOs):

The Student will be able to:

1.   Demonstrate an overall knowledge of the crop production process and to apply in real life experience

2.   Practice good agriculture management and marketing skills

3.   Identify and demonstrate the fundamentals of food processing, preparation techniques, the relationship between scientific principles and cooking procedures

4. Identify and demonstrate basic skills and principles of swine and poultry production techniques including breed selection, feed selection, housing, sanitation, management techniques, animal health and husbandry

5. Apply the basic skills and knowledge of nursery micro-propagation practices, transplanting, harvesting and maintenance

6. Apply the basic skills of landscaping by working with the land in its natural states.  Understanding basic relationships between water and roots, plants and people, plants and building, and apply simple landscape design to fit family home, commercial and public areas.  Understand the value of land and home by planning a simple landscape design and be able to increase their values.

7. Able to apply/exercise/practice overall abilities gain/learn from all other courses in a working environment.

 

B.     STUDENT LEARNING OUTCOMES (SLOs) – SPECIFIC:

The student will be able to:

1.   Explain the importance of food and their functions (nutrient values)

2.   Promoting healthy living by developing/teaching healthy habits

3.   Describe and demonstrate basic food processing techniques for seafood, meat, fruits

and vegetables.

SLO

PLO1

PLO2

PLO3

PLO4

PLO5

PLO6

PLO7

1

 

 

ID

 

 

 

 

2

 

 

IDM

 

 

 

 

3

 

 

IDM

 

 

 

 

4

 

 

 

 

 

 

 

5

 

 

 

 

 

 

 

6

 

 

 

 

 

 

 

 

I = Introduced

D = Demonstrated

M = Mastered

 

C.  STUDENT LEARNING OUTCOMES (SLOs)-SPECIFIC: 

The student will be able to:

General SLO 1. Explain the importance of food and their functions (nutrient values). 

Student Learning Outcomes

Assessment Strategies

1.1 Describe the functions of proteins , carbohydrates, fats, vitamins and minerals

Pre test, Post test

1.2  Identify locally available sources of proteins, carbohydrates, fats, minerals and vitamins

quizzes

General SLO 2.  Promoting healthy living by developing / teaching healthy habits 

Student Learning Outcomes

Assessment Strategies

2.1  Identify sources of food borne disease, cross contamination , biological hazards, chemical hazards, bacteria toxin mediated infections, bacteria intoxication and physical hazards

Pre test, Post test, quizzes

2.2  Understand prevention food borne illness, critical control points, critical limits

Pre test, quizzes Post test

2.3  Understanding safety food preparation

Practice and demonstration

 

General SLO 3 Describe and demonstrate food processing techniques for seafood, meat, fruits and vegetables

Student Learning Outcomes

Assessment Strategies

3.1  Demonstration of food safety

Kitchen practice, report

3.2  Safety in the kitchen

Kitchen practice, report

 

D.  COURSE CONTENT

1.      Introduction of food science

2.      Food service

3.      Foods

4.      Food Industry

5.      World view of food

 

E.  METHODS OF INSTRUCTION

1.      Lectures:

2.      Demonstration: food demonstration

3.      Field Trips to local chef

 

F.  REQURIED TEXT(S) AND COURSE MATERIALS

Brown, A. (2004).Understanding food: Principles and preparation. 2nd Edition.  Belmont, CA: Wadsworth/Thomson Learning (or most recent edition).

 

G. REFERENCES

Asiedu, J.J.K.B.  (1989). Processing tropical crops: A Technological approach. London:MacMillan (or most recent edition).

Mehas, K.Y. &  Rodgers S.L. (2005). Food science: The Biochemistry of food and nutrition. 5th Edition. New York: Glencoe, McGraw Hill (or most recent edition).

Romans, J., Costello, W., Carlson, C., Greaser, M. & Jones, K.  (2001). The Meat we eat.  Danville, IL: Interstate (or most recent edition).

H.  INSTRUCTIONAL COSTS

Long Term equipment: Vacuum Sealer and Blender / Processor.

Semester supplies: cooking supplies that the Traditional and Medicinal Garden cannot provide.

I.   EVALUATION

None

J.   CREDIT BY EXAMINATION

None

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