SFL 340
Family Meal Management
Family Life
College of Family, Home, and Social Sciences
Course Description
Organizing and managing time, energy, finance, and nutrition in planning, preparing, and serving family meals; ethnic and cultural diversity in etiquette and meal planning. Lab required.
When Taught
Fall, Winter, Spring
Grade Rule
Grade Rule 8: A, B, C, D, E, I (Standard grade rule)
Min
2
Fixed
2
Fixed
2
Fixed
2
Other Prerequisites
SFL 110 or instructor's consent.
Title
Content and Learning
Learning Outcome
Develop a philosophy of why meal preparation and consumption at the family table is an important component in development and stability of families.Plan attractive meals with consideration for nutritional adequacy, income level, social, cultural, psychological, palatability, and aesthetic factors.Employ sanitation standards and safety procedures in food handling and in the use and care of kitchen utensils, equipment, and food storage.Demonstrate an understanding of factors affecting food habits, meal consumption patterns, and trends in food cost.Utilize managerial skills and available resources in food purchasing, and meal planning, preparation, and service
