From UBC Wiki
Jump to: navigation, search
Food Theory
FNH 340
Section: 001
Instructor: Laura Cullen
Office: FNH 214
Office Hours:
Class Schedule:
Important Course Pages
Lecture Notes
Course Discussion

Course Description

This course focuses on the principles and theories of food preparation based on the physical and chemical composition of food. Areas of study include the examination of structural ingredients of food products, the principles and procedures involved in the development, costing and production of recipes and the use of established standards of quality to evaluate food products. Product labeling will also be covered. This course is offered as a combination of on-line theory and in-class practical application

Course Objectives

The purpose of this course is to provide the student with the knowledge and ability to evaluate foods that meet accepted standards of quality. The following will be covered for each topic where appropriate:

Definition and function of structural ingredients

  • Recipes and ratios
  • Principles and procedures of preparation
  • Quality standards
  • Common causes of deviations from standards
  • In addition students will develop the ability to write and critique recipes, incorporating principles of food chemistry, worker efficiency, costing and nutrient content

Learning Objectives

At the completion of this course the student will:

  1. Associate the characteristics of the ingredients used in the preparation of foods, both their chemical composition and physical properties, and the effect of various factors on these aspects during their preparation.
  2. Identify appropriate quality standards of the food products and be able to account for the failure to achieve these standards.
  3. Assess the function and/or role of food ingredients and their interaction in the preparation of foods.
  4. Examine the basic principles and concepts involved in the preparation, processing and storage of food and food products.
  5. Apply preparation methods to recipe development, recipe standardization and costing.
  6. Analyze recipes for nutritional content, adapting ingredients for dietary considerations.
  7. Convert recipes from Imperial measurements to metric measurements and vice versa and expand and/or decrease recipe yields.
  8. Acquire enhanced presentation and communication skills

Evaluation and Grading

All assignments must be completed and examinations written unless excused for medical or bereavement reasons. Late assignments will receive a zero grade unless prior arrangements are made with the instructor. Students must pass both midterms and final exams to be eligible to receive a passing grade in the course.

All student work will be assessed according to the Code of Academic Conduct. Academic transgressions will result in an 'F' grade in the course.

Regular attendance in course is expected and is monitored. Collaborating with team members on the weekly assignments is expected. Application of theory in these assignments will be also be reflected on exams.

Marks will be granted on the following basis:

Exams Midterms (2) 40%
Final 20%
Assignments In class weekly recipe presentations 15% Sets of recipes will be posted weekly. Teams use class time on Wednesdays to research answers and prepare for Monday class
Recipe Scaling and Costing Assignment 10%
Consumer fact sheet on a food item 10%
Participation Peer assessment 5% Evaluation by team members as to individual contribution on a weekly basis

Final percentage grades will be converted to letter grades using the grading scale below:

Mark Grade GPA
95-100% A+ 4.33
90-94% A 4.00
85-89% A- 3.67
80-84% B+ 3.33
75-79% B 3.00
70-74% B- 2.67
65-69% C+ 2.33
60-64% C 2.00
55-59% C- 1.67
50-54% D 1.00
Below 50% F Nil


Required Text


Recommended Texts

  • McGee, Harold., On Food and Cooking: The Science and Lore of the Kitchen, 2nd edition; Scribner, 2004.
  • Bennion, M & B. Scheule. Introductory Foods 13th edition. Pearson Prentice Hall, 2012

Reference Texts

  • American Home Economics Association., Handbook of Food Preparation, 9 th edition, Washington D.C., 1993.
  • Labensky, S et al., On Cooking: A Textbook of Culinary Fundamentals, Pearson Prentice Hall, 2005
  • Shugart, G & M. Molt, Food for Fifty, 12 th edition, Pearson/Prentice Hall, 2006

Academic Misconduct

The integrity of academic work depends on the honesty of all those who work in this environment and the observance of accepted conventions such as acknowledging the work of others through careful citation of all sources used in your work. Plagiarism - including self-plagiarism - and other forms of academic misconduct are treated as serious offences at UBC, whether committed by faculty, staff or students. You should be aware of the sections of the University Calendar that address academic integrity ( and plagiarism ( The UBC library also has a useful web-based Plagiarism Resource Centre that explains what plagiarism is and how to avoid it ( If you have questions or concerns about any of these policies or conventions in relation to how they apply to the work you do in this course, please discuss them with me.