The University of Georgia
Approved Course


  1. COURSE ID: FDNS 3600

  2. TITLES

  3. Course Title: Food Principles
    Course Computer Title: FOOD PRINCIPLES
  4. COURSE DESCRIPTION (must be 50 words or less)

  5. Food selection, preparation, evaluation, and composition.
  6. GRADING SYSTEM

  7. A-F (Traditional)
  8. CREDIT HOURS AND LECTURE/LAB/DISCUSSION HOURS

  9. FIXED VARIABLE
    Credit Hours 3
    Lecture Hours 3
  10. NON-TRADITIONAL FORMAT(if lecture/lab hours or lecture/discussion hours are fewer than credit hours, please justify)


  11. REPEAT POLICY

  12. Course cannot be repeated for credit
  13. DUPLICATE CREDIT STATEMENT(do not list quarter course IDs)

  14. The course will not be open to students who have credit in the following courses:
  15. REQUIRED PREREQUISITES

  16. (CHEM 1110 and CHEM 1110L) or (CHEM 1211 and CHEM 1211L)
  17. PREREQUISITE OR COREQUISITE COURSES

  18. COREQUISITE COURSES

  19. FDNS 3600L
  20. PRIMARY DELIVERY MECHANISM (select only one):

  21. Lecture
  22. COURSE WILL BE OFFERED

  23. Every Year - Fall
  24. EFFECTIVE SEMESTER AND YEAR OF CURRENT VERSION OF COURSE

  25. Fall 2013
  26. ADDITIONAL INFORMATION REQUIRED FOR THE SYLLABUS

  27. COURSE OBJECTIVES OR EXPECTED LEARNING OUTCOMES

    To understand food preparation techniques
    To understand basic concepts of food preparation
    To know the terminology associated with food preparation
    To investigate basic changes that occur during food preparation
    To understand how each ingredient functions in a food product
    To be able to identify and evaluate food products
    To understand the principles of food preservation
    To learn technical writing skills
    To improve basic computer skills

    TOPICAL OUTLINE

    Introduction to 3600
    Laboratory Procedures
    Food Composition
    Starches and Cereals
    Heating Methods
    Fruits and Vegetables
    Food Safety (Sanitation)
    Fats, Emulsions, and Salads
    Milk and Cheese
    Eggs
    Batters and Doughs
    Red Meat
    Food Preservation
    Poultry and Fish
    Meat Alternatives

    UNIVERSITY HONOR CODE AND ACADEMIC HONESTY POLICY

               UGA Student Honor Code: "I will be academically honest in all of my academic work and will not tolerate academic dishonesty of others." A Culture of Honesty, the University's policy and procedures for handling cases of suspected dishonesty, can be found at www.uga.edu/ovpi. Every course syllabus should include the instructor's expectations related to academic integrity.