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Bethlehem University Vocational Training Curriculum for the Tourism Industry

Culinary Arts Cluster

CUL-200 Applied Food Science Principles 

Module Description & Objectives: 

This module is designed to introduce the student to the basics of applied food science in culinary arts. The fundamentals of the scientific method and experimental design are used to demonstrate the chemical and physical change that occurs during food preparation and storage. In this course, students will develop proficiency in using traditional cooking methods while learning the concept of functional ingredients in recipe development.

Module Learning Outcomes:

Upon satisfactory completion of this module, a participant should have the ability to: 

  1. Demonstrate an understanding of the scientific method, and experimental design
  2. Demonstrate an understanding of the concept of functional ingredients in recipe development
  3. Develop proficiency in using traditional cooking methods

Prior Learning/Prerequisites:

CUL-101, CUL-102, CUL-110, CUL-120, CUL-130, CUL-140, CUL-150, CUL-160, CUL-170

Program Duration & Capacity:

8 sessions of 6 hours each for a total of 48 hours

Maximum capacity of 16 participants

Hassan Costantini
Manager of Planning & Business
Development
Phone: (+970) 2 2741241 ext 2430

hassanc@bethlehem.edu

 

 

Bethlehem University in the Holy Land
E-mail: info@bethlehem.edu
Phone: +972-2-274-1241
Fax: +972-2-274-4440
Bethlehem, Palestine
Bethlehem University Foundation
Email: brds@bufusa.org
Phone: +1-240-241-4381
Fax: +1-240-553-7691
Beltsville, MD USA