Advanced Food Preparation

At the end of this course, students should be able to: 1. explain the principles of food preparation; 2. describe methods of preparing different types of foods and meals for special groups; 3. describe food demonstration techniques;and 4. list the strategies for improving nutrient value and utilisation of the traditional and non traditional meals.

The application of principles of nutrition and management to planning and preparation of meals for special groups (institutions: boarding schools, remand homes, orphanages, armed forces, prisons, hospitals, and many others.) and special occasions. Control in food experimentation, developing food demonstration techniques; quality characteristics of some important traditional Nigerian food ingredients; strategies for improving nutrient value and utilization of the traditional and non-traditional meals.