1.
Course
(4032030-1 / Food Theory - Food Preparation – ‫תורת המזון הכנת מזון‬/ Faculty
of Health Sciences / Nutrition Science Department)
B.Sc. / 4032030-1 / semester third year / 56 annual hours
2.
Schedule
Thursdays / Tutorial: field trips / 8:30 – 12:30 / Milken Campus, Building 11
3.
Lecturer
Esther Gonen / Milken Campus, Building 11 / (08) 9412877
Ettyg@perry.co.il / Office hours: 14:30
4.
/
Teaching assistant/tutor
Chef Rubi Cordovi
5.
Course goal
A comprehensive perspective of food preparation; food theory; food service
management; preparing healthy versions of popular dishes; becoming familiar
with various cooking methods; adapting dishes to health needs as an engine for
promoting health, and to physiological and patho-physiological conditions;
becoming familiar with models of institutional food delivery systems; menu
planning principles; factors and considerations in the selection and/or
preparation of a dish; botanical families and their physical and nutritional
characteristics and food products such as meat, fish, poultry, fruit and
vegetables, and optimal preservation of nutritional values during preparation
6.
Prerequisites
Organic Chemistry, Human Nutrition
7.
Method of instruction
Frontal lectures, practical demonstration and field trips to factories
8.
Course plan
(Class date / Lesson Plan / required reading or other requirements)
Introduction, cooking methods, utensils, metals and cutting implements, fruit
and vegetables, legumes, cereals, dairy products, meat, poultry, dietetic and
medical food, food service management
9.
Course requirements:
Mandatory attendance at frontal lectures and field trips and submittal of a paper
10.
Date of the examination / submission of final paper
Two weeks before semester break
11.
Course grading
12.
Main textbook and additional textbooks
Fellow P. Food Processing Technology , CRC Woodhead, 2000
Pomeranz Y. Food Analysis, Aspen Publishers, 1995
Brown, Amy Christine. Understanding Food Principles and Preparation,
Wadsworth Publishing, 2010
Project Lean, Chef’s Handbook: Low-Fat Quantity Food Preparation Book and
Recipe Cards, American Dietetic Assn, 1993
Patanker, M.R. et. al. Food Preparation: A Scientific Approach, Anmol
Publications PVT, 2010
Paster, Tara M. The HACCP Food Safety Employee Manual, John Wiley &
Sons Inc., 2007
13.
14.
Parker Puckett, Ruby. Food Service Manual for Health Care Institutions,
American Society for Health Care Food Service Administration, 2004
Arduser, Lora & Brown, Douglas Robert. HACCP & Sanitation in Restaurants
and Food Service Operations: A Practical Guide Based on the USDA Food
Code with Companion CD-ROM, Atlantic Publishing Group Inc., 2005
Reynolds, Dennis E. On-Site Food Service Management: A Best Practice
Approach, John Wile & Sons Inc., 2003
Reading list
http://www.health.gov.il/pages/printer.asp?maincat=51&catid=326&pageid=24
41
Required material for the examination