Official Course Description: MCCCD Approval: 07/22/08
FON132 19976-20086	LEC	1 Credit(s)	1 Period(s)
Current Topics in Foods and Nutrition Seminar
Presentation of a current topic in foods and nutrition. Emphasis on practical applications in professional cooking, food service, and/or nutrition. Includes demonstration or in-depth description and may involve hands-on experience. Topics vary and may include concepts and/or skills in the areas of nutrition, cuisine, food service administration, professional food preparation, or food presentation and serving. May be repeated with change of topic. Prerequisites: None.

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MCCCD Official Course Competencies:
FON132   19976-20086	Current Topics in Foods and Nutrition Seminar

1.	Delineate past versus current trends related to the topic. (I)
2.	Define unique terms related to the topic. (I)
3.	List supplies, tools, and/or equipment needed to perform any tasks involved in the topic. (I)
4.	Explain the theoretical principles related to the topic. (II)
5.	Perform or describe the steps involved in using the topic information presented. (III)
6.	Describe applications of learned concepts and skills. (IV)

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MCCCD Official Course Outline:
FON132   19976-20086	Current Topics in Foods and Nutrition Seminar

I. Introduction A. Background B. Terminology C. Supplies, tools, and/or equipment II. Principles and/or Rationale Involved in Understanding the Topic III. Demonstration, Description, and/or Performance of Task(s) IV. Applications A. Uses B. Advantages and disadvantages

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