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Official Course
Description: MCCCD Approval:
2-24-2009 |
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FON135 2009
Spring – 2011 Spring |
L+L 3.0 Credit(s) 4.0 Period(s) 3.7 Occ |
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Cooking Life |
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Basic cooking techniques for healthful and enjoyable eating. Emphasis on strategies for maximizing the use of whole, local, and nutrient-dense food while focusing on applying the dietary recommendations for optimal health to food choices. Opportunities to learn about sustainable food living, and identifying resources that enable people to be more in control of their food supply. Prerequisites: None. |
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Go to Competencies Go to Outline
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MCCCD Official Course Competencies: |
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FON135 2009 Spring – 2011 Spring |
Cooking Life |
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1. Apply
current dietary recommendations to food choices. (I, II) 2. Modify
recipes to maximize the use of whole, local, and nutrient-dense foods. (II) 3. Differentiate
between whole real food, and industrial food and explain the health impact of
each dietary approach. (I, II, III) 4. Use a
variety of simple techniques and tools to prepare foods that optimize health
and fitness. (II, III) 5. Locate and
evaluate resources in the community to obtain whole, nutrient-dense food.
(III) |
Go to Description Go to top of Competencies
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MCCCD Official Course Outline: |
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FON135 2009 Spring – 2011 Spring |
Cooking Life |
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I. Current Trends in Dietary Recommendations for Optimal Health A. Industrial food B. Sun food C. Dietary guidelines D. Portion control II. Basic Strategies for Preparation of Healthful Foods A. Reducing total fat, saturated fat, trans fat, and cholesterol 1. Lower-fat meat, poultry, fish, and dairy products 2. Basic low-fat, high fiber cooking techniques 3. Alternative ingredients 4. Recipe modifications 5. Other B. Reducing salt and/or sodium, adding flavor 1. Marinades, sauces, sour ingredients, and flavor extracts 2. Herbs and spices 3. Salt substitutes and sodium-controlled ingredients 4. Yeast-leavened products 5. Recipe modifications 6. Use of fruit and vegetable purees 7. Other C. Choosing Appropriate Sweeteners 1. Health and safety of various nutritive and non-nutritive sweeteners 2. Recipe modifications D. Increasing fiber and phytonutrients in foods 1. Bean and legume cookery 2. Whole grains 3. Unusual fruits and vegetables 4. Soy products 5. Nuts and seeds 6. Herbs and spices 7. Select ethnic cuisine 8. Recipe modifications 9. Other III. Community Resources A. Food 1. Food retailers 2. Farmer’s markets 3. Community sustainable agriculture 4. Ethnic grocery stores B. Cook books C. Specialty cookware and appliances D. Web resources E. Home gardening F. Other |