This course will introduce students to basic understanding of food properties and how they influence food preparations and cooking.Knowledge of basic physical & chemical properties of foods is an essential component of this course. Different cooking methods and skills will be taught. This course is practically based which involves the preparation and cooking of different types of foods (e.g. starchy foods, meat, pulses and legumes, vegetables, soups, stocks and sauces, and salads. Preparation of plant based foods and other novel foods intoduced in the market will be demonstrated. Knowledge and understanding of safe food handling and hygiene practises is an essential component in this course. Students will learn about basic food safety, personal hygiene, cross contamination,food intolerance, food aversions, allergens and additives, time and temperature control and use of proper and safe cleaning and sanitizing agents.
- Teacher: Anaisi Delai