Overview
Studying measures, scales, and the
scientific bases that are used in preparing food and focusing on the natural
and chemical properties of food components and different foods and the effect
of using heat and various cooking methods on the properties and components of
food.
Laboratory projects
.Training in the use of measures and
balances in the preparation of foods and onducting laboratory experiments to
learn about the properties of natural and
Chemical
components of different foods and the effect of cooking treatments on food
properties
Intended learning outcomes
If the student
successfully completes the course, he will be able to
Know the basic concepts of food, measures, and scales used in food preparation
Classifies the most important methods of
heat transfer for food preparation
Distinguish between the best cooking methods
used for food preparation
Determines the effect of cooking treatments
on nutritional value and food preparation
It
discovers the composition of different foods and foods and their physical and
chemical properti
Teaching and learning methods
: Theoretical lectures based on recitation,
dialogue and discussion, and laboratory lectures to apply and compare what he
studied
Methods of assessments
Written exams, 50% of the
annual work exam, 50% of the final exam
