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Course Information
Family & Consumer Sciences
FC00112
Dietary Basics
30.00
This course explains nutrition basics and the importance in planning healthy menus. Healthy food preparation techniques and proportioning will be included.
Carla Campbell
405-743-5468
ccamp@okcareertech.org
none
- Understand the importance of nutrition
- Learn the language of nutrition
- Understand nutrition information
- Plan healthy menus
- Use healthy food preparation techniques
- Use portioning and presentation techniques








Select
skills from:

Hospitality:
Bakery Cook - CTTC

and

Hospitality:
Cold Food/Prep Cook - CTTC

and

Hospitality:
Hot Food Cook - CTTC

http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm

Career
Cluster Resources for Hospitality & Tourism

http://www.careerclusters.org/resources/ClusterDocuments/htdocuments/HTFinal.pdf



Completion of Learning Activity Packets and various other instructional materials.

Written tests, assignments and performance tests.

Select assessments from:
- Hospitality: Bakery Cook - CTTC
- Hospitality: Cold Food/Prep Cook - CTTC
- Hospitality: Hot Food Cook - CTTC
http://www.okcareertech.org/testing/Skills_Standards/Hospitality_Career_Cluster.htm
- Hospitality ProStart Certification
http://www.nraef.org/prostart
- Culinary Arts Access - ACF/NOCTI
http://www.nocti.org/
National Restaurant Association Educational Foundation

American Culinary Foundation (Culinary Concepts)
Introduction to Culinary Arts, Prentice Hall, 2007, Culinary Institute of America

No
Yes
Yes
No
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Hospitality & Tourism Restaurant Food & Beverage Services Culinary Assistant Entry Level