CA 209 - Principles of Food Science

1. Discuss and evaluate industry trade periodicals, books, and journals that can contribute to individual growth and learning as they pertain to technical skills.[demonstrated through Group Projects/Presentations]. [ACFEF Section 1 - Introduction to Food Service (8)]
2. Utilize a spice blend or herb blend in a culinary preparation [demonstrated through individual Projects/Presentations]. [ACFEF Section 4 - Food Preparation (3c)]
3. Explain the factors that affects taste, how we perceive those tastes, and how we can optimize a combination of seasonings and flavors when preparing and cooking food [demonstrated through Worksheets]. [ACFEF Section 4 - Food Preparation (4)]
4. Dry heat methods to include deep fry, sauté, pan fry, grill, and roast [demonstrated through Quizzes]. [ACFEF Section 4 - Food Preparation (7b)]
5. Evaluate and analyze the preparation of a variety of proteins (including beef, chicken, pork, fish, game, lamb and veal), vegetables, legumes, grains, and starches using moist, dry and combination cooking methods [demonstrated through Lab Reports]. [ACFEF Section 4 - Food Preparation (8)]
6. Moist heat methods to include steam, deep and shallow poach, simmer and boil [demonstrated through Quizzes ]. [ACFEF Section 4 - Food Preparation (8a)]
7. Dry heat methods to include deep fry, sauté, pan fry, grill, and roast [demonstrated through The Final Exam]. [ACFEF Section 4 - Food Preparation (8b)]
8. Combination cooking methods to include poêle stew and braise [demonstrated through Quizzes]. [ACFEF Section 4 - Food Preparation (8c)]
9. Explain the history and technical importance of curing, brining, pickling and smoking in preserving foods to maintain, flavor, quality and sanitation [demonstrated through Quizzes]. [ACFEF Section 5 - Garde Manger (9a)]
10. Identify baking ingredients and explain their function in the formulation of baking and pastry recipes [demonstrated through Quizzes]. [ACFEF Section 7 - Basic Baking (3)]
11. Discuss recipe modification to create nutritionally beneficial alternatives to baked goods and desserts [demonstrated Individual Projects]. [ACFEF Section 7 - Basic Baking (12)]
12. Describe primary characteristics, functions, and major food sources of major nutrients [demonstrated through The Final Exam]. [ACFEF Section 9 - Nutrition (2)]
13. Define the terms “energy efficient” and “food miles” as they apply to the locavore movement. [demonstrated through Final Exam ]. [ACFEF Section 13 - Environmental Sustainability (2)]

1. Week One: Principles of Food Science
   1. Class orientation 
   2. Go over blackboard 
   3. Introduce experiment project 
   4. Lecture 
   5. Maillard reaction demo 
   6. Caramelization demo 
   7. Written exam 
2. Week Two: Red Meat and Poultry 
   1. Lecture 
   2. Red meat cookery: Grilling demo
   3. Marinade demo and discussion 
   4. Slicing against the grain demo 
   5. Chicken cookery, sous vide, and pan-sear demo 
   6. Written exam 
3. Week Three: Fish and Vegetable Protein
   1. Lecture 
   2. Fish demo 
   3. Crustacean demo 
   4. Vegan demo
   5. Written exam
   6. Lab report
4. Week Four: Carbohydrate-Based Foods 
   1. Lecture 
   2. Carbohydrate lab and group presentations 
   3. Compare and contrast of ancient grains
5. Week Five: Fats, Oils, and Emulsifiers 
   1. Lecture
   2. Smoke points of different oils, group projects, and presentation 
   3. Sensory workshop: Introduce sensory evaluation sheets
   4. Demo of different fats in cookies 
   5. Written exam 
6. Week Six: Egg and Milk-Based Foods
   1. Lecture 
   2. Dairy based foods demo 
   3. Mac and cheese demo for emulsification 
   4. Egg cookery demo
   5. Laboratory Report
7. Week Seven: Taste and Smell 
   1. Lecture
   2. Sensory evaluation of different honeys
   3. Written worksheet assignment on sensory evaluation
   4. Food additives assignment
   5. Food experiment projects due
   6. Written final exam

• Lecture/Facilitated Discussion: 40-50%
• Demos: 20-30%
• Group Work: 10-30%
• Project Based Learning: 5-10% 

1. Secchia Institute for Culinary Education
   1. Attendance Policy
   2. Student Handbook
   3. Photo Release Form
   4. Other forms as needed