Maricopa Community Colleges  FON135   19986-20086 
Official Course Description: MCCCD Approval: 07/22/08
FON135 19986-20086 LAB 1 Credit(s) 3 Period(s)
Cooking Techniques for Health and Fitness
Basic hands-on cooking techniques for healthy and enjoyable eating; emphasis on strategies for maximizing use of healthful foods and ingredients; includes overview of dietary recommendations for optimal health, recipe modifications, preparation of selected vegetarian entrees, and locating related resources.
Prerequisites: None.
Go to Competencies    Go to Outline
 
MCCCD Official Course Competencies:
 
FON135   19986-20086 Cooking Techniques for Health and Fitness
1. List the current trends in dietary recommendations for optimal health. (I)
2. Modify recipes to maximize the use of healthful ingredients. (II)
3. Use a variety of techniques to prepare foods that optimize health and fitness. (II)
4. Locate resources in the community that aid in the preparation of healthy foods. (III)
Go to Description    Go to top of Competencies
 
MCCCD Official Course Outline:
 
FON135   19986-20086 Cooking Techniques for Health and Fitness
    I. Current Trends in Dietary Recommendations for Optimal Health
      II. Basic Strategies for Preparation of Healthful Foods
          A. Reducing total fat, saturated fat, and cholesterol
            1. Lower-fat meat, poultry, fish, and dairy products
            2. Basic lower-fat cooking techniques
            3. Alternative ingredients
            4. Recipe modifications
            5. Other
          B. Increasing fiber
            1. Techniques for replacing processed with unprocessed whole foods and ingredients
            2. Recipe modifications
            3. Other
          C. Reducing salt and/or sodium
            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. Other
          D. Alternative sweeteners
            1. Types
            2. Recipe modifications
            3. Other
          E. Vegetarian cooking
            1. Bean cookery
            2. Soy products
            3. Selected international entrŽes
            4. Recipe modifications
            5. Other
        III. Community Resources
            A. Supplies
              1. Food
              2. Other ingredients
            B. Recipes
            C. Educational presentations
            D. Other
        Go to Description    Go to top of Competencies    Go to top of Outline