College of Applied Medical Sciences

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CLNS 313 - Principles of Food Preparation

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CLNS 313 - Principles of Food Preparation

College Curriculum

Study Plan and Curriculum Structure
The curriculum of the four programs offered by CAMS (i.e., Emergency Medical Services, Respiratory Program, Clinical Laboratory Sciences, and Occupational Therapy) consists of two phases. The duration of the courses for each program is four years.

Phase I:Pre-Professional(Preparatory Four Semesters, which are offered to all health science colleges).
Students from all Health Science Colleges attend the first three semesters together. The students are offered intensive English language courses throughout these semesters to strengthen their English language. This will enable them to communicate fluently, as English is the instructional language while studying the professional courses.

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Quality Assurance and Academic Accreditation

Mission:
The QAAA unit in College of Applied Medical Sciences aims to apply an internal quality assurance system throughout the college to increase performance sufficiency according to the certified quality standers by developing the skills of faculty and staff at the college which will eventually achieve the university goals.

Vision:
The vision of QAAA unit at College of Applied Medical Sciences is to fulfil an unequal excellence in academic performance among all kingdoms’ colleges by achieving continuous development and obtaining academic accreditation for all programs in the college.

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programs

Emergency Medical Services
MALE . FEMALE

Respiratory Therapy
MALE . FEMALE

Clinical Laboratory Sciences
MALE . FEMALE

Occupational Therapy
MALE . FEMALE

Anaesthesia Technology
MALE . FEMALE

Clinical Nutrition
FEMALE

Radiological Sciences
MALE . FEMALE

Cardiovascular Technology
MALE . FEMALE

Audiology and Speech Pathology
Future Program

Components: Theory
Credit Hours: 1
Course Schedule: Block System
During the course, the students learn about various recipes and steps to develop new ones.Various physical and chemical reactions carried out in the food while processing and preserving are also dealt within the scope of the course.Utilization of universally approved databases and mannuals of nutrient composition for assessing the nutritive value of a particular food will also be practiced.Students will manipulate protein, carbohydrate, fat,fiber and sodium in recipes to formulate therapeutic ones.