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Course Materials

BYU Course Outcomes

  1. Understand food preparation principles and techniques and apply them while mixing, cooking, and baking food products for home use.
  2. Identify and prevent food borne illness and safety hazards with appropriate food handling and preparation techniques.
  3. Understand and apply knowledge of nutrition to food preparation.
  4. Develop confidence in selecting and following recipes.
  5. Demonstrate proper use of equipment for baking and cooking.

Course Learning Outcomes

Complete all readings, assignments, Self Check sections, lesson assignments, and the final exam.

  1. Practice appropriate food sanitation procedures, wear an apron, and tie long hair back for all cooking experiences.
  2. Apply course concepts to the home cooking assignments.
  3. Evaluate the food products you make.
  4. Maintain a clean and well organized kitchen.
  5. Perform one food preparation demonstration, using a recipe of your choice, for an audience of your choice.

Note: Your kitchen is a laboratory of learning. Therefore, any time the word “lab” is used in this course material, it refers to your kitchen.

We realize certain lifestyle choices (for example, vegetarianism) and/or food allergies may prevent you from eating products prepared as a part of this course. However, it is expected that you complete food preparation assignments and accompanying paperwork whether you eat the food or not.

Course Materials

The text for the course is Betty Crocker’s Cookbook. You can use either the 11th or 12 edition.

This book was chosen for two reasons: (1) it contains great recipes, and (2) it is a wonderful resource for each subject we will be covering. This is one textbook you will be glad you bought. If you ever have questions about a recipe and cannot wait for an e-mail response from your instructor, feel free to call the Betty Crocker Customer Care Department at 1-800-762-2974. They can answer any questions you may have about preparation, cooking terms, etc.

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Each lesson tells you what supplies you need and guides you through the mastery of the concepts. As you proceed through each lesson in the course, let the course manual be your guide. Read each lesson’s objectives, gather your supplies, and then begin. At the appropriate point in each lesson, you are instructed as to what readings you need to complete, what video clips to watch, etc. As this course is Pass/Fail, to pass each assignment, you must earn at least 85%.

Note:When instructed to select recipes to prepare for home labs, always select recipes from Betty Crocker’s Cookbook and choose recipes that you haven’t made before.

Home Lab Worksheet Portfolio Assignments

You will submit your home-lab worksheet portfolio assignments after lessons 7 and 14.

Portfolio 1 includes:

Portfolio 3 includes:

Home Cooking Demonstrations Portfolio

A skill that’s used often in Family and Consumer Sciences is demonstration. Even if you will never work in this field, you could use this skill in a number of other settings. For example, Girl Scout and Cub Scout leaders often need to demonstrate a process or skill to the children in their charge. Any teacher finds it necessary at one time or another to demonstrate certain skills. In addition, it is rather fun to demonstrate your newly acquired cooking skills to an audience.

This portfolio assignment is worth 10 percent of your total grade. You will submit your home-cooking demonstrations portfolio after lesson 12 as Portfolio 2.

Portfolio 2 includes:

Formatting Your Written Work

You will submit written assignments through your course. To make sure I can open and read your papers, please save them as Microsoft Word .DOC or .DOCX files.

Use the course number, your first and last name, and the assignment name for the filename. For example, SFL110_JaneSmith_Lesson1HomeLabWorksheet.docx or SFL110_JaneSmith_HomeCookingDemo1.docx

Submitting Your Portfolio Assignments

It’s very important that you submit all of the assignments for a portfolio at the same time. Here’s how to submit your completed portfolio assignments:

  1. Click the corresponding Portfolio Submission link in your course.
  2. Click Open.
  3. Attach all of the relevant assignments by clicking the Choose File button, then locating the file you wish to submit.
  4. To attach additional files, click Add Attachment and use the Choose File button to locate and upload the next file. Make sure you attach every file you need to include in the portfolio assignment.
  5. When you are finished, click Submit
  6. You will be asked if you are sure you want to submit this assignment. Click Yes.
  7. You will receive a message that tells you that you have successfully submitted your assignment. Click OK.

Remember: Do not submit any assignment until you have completed all of the assignments for the portfolio!

Lesson Assignments

Each lesson has an assignment that you must complete before you move on to the next lesson. You must earn 85% or better to pass the lesson assignments.

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The final exam is the only exam in this course. The exam is worth 20 percent of your final grade. You must score 85 percent on the exam and have an overall grade of at least 85 percent to pass the class. You are allowed to take the final exam twice. You may not take any materials with you to the testing center except a pencil and identification as required. You have two hours to complete the exam.

The exam is comprised of multiple-choice questions, true/false statements, and matching. There are questions related to each objective in the lessons. If you can complete the Self Check questions and complete the assignments for each lesson, you should pass the final exam.

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This is a hands-on skill development course that requires your full attention to both course concepts and the lab experience for objectives to be met.

Your assignments will have the following weights:

Lesson Assignments 56%
Home Lab Portfolio Assignments (2) 14%
Home Cooking Demonstration Portfolio 10%
Final Exam 20%

Grading Scale

Your course grade will be either Pass or Fail. You must earn an overall percentage of 85 or better to pass the course. In addtion, you must score at least 85 percent on the final exam to pass the class.

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Copyright Notice

The materials used in connection with this online course are only for the use of students enrolled in this course for purposes associated with this course and may not be retained or further disseminated. Any copying or further dissemination of these materials may be subject to applicable U.S. Copyright Laws. For questions or more information, please visit the BYU Copyright Licensing Office website.

“Members of the BYU community who willfully disregard this Copyright Policy or the BYU Copyright Guidelines place themselves individually at risk of legal action and may incur personal liability for their conduct. The unauthorized use or distribution of copyrighted material, including unauthorized peer-to-peer file sharing, may subject individuals to civil and criminal liabilities, including actual and statutory damages, costs and fees of litigation, fines, and imprisonment

Violations of the Copyright Policy may result in university disciplinary action including termination of university enrollment or employment.” (Emphasis added. Excerpt taken from the BYU Copyright Policy)

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University Policy - Title IX Statement

Preventing & Responding to Sexual Misconduct

In accordance with Title IX of the Education Amendments of 1972, Brigham Young University prohibits unlawful sex discrimination against any participant in its education programs or activities. The university also prohibits sexual harassment—including sexual violence—committed by or against students, university employees, and visitors to campus. As outlined in university policy, sexual harassment, dating violence, domestic violence, sexual assault, and stalking are considered forms of "Sexual Misconduct" prohibited by the university.

University policy requires all university employees in a teaching, managerial, or supervisory role to report all incidents of Sexual Misconduct that come to their attention in any way, including but not limited to face-to-face conversations, a written class assignment or paper, class discussion, email, text, or social media post. Incidents of Sexual Misconduct should be reported to the Title IX Coordinator at t9coordinator@byu.edu or (801) 422-8692. Reports may also be submitted through EthicsPoint at https://titleix.byu.edu/report or 1-888-238-1062 (24-hours a day).

BYU offers confidential resources for those affected by Sexual Misconduct, including the university’s Victim Advocate, as well as a number of non-confidential resources and services that may be helpful. Additional information about Title IX, the university’s Sexual Misconduct Policy, reporting requirements, and resources can be found at http://titleix.byu.edu or by contacting the university’s Title IX Coordinator.

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Accessibility Notice

BYU is committed to providing a working and learning atmosphere which reasonably accommodates persons with disabilities who are otherwise qualified to participate in BYU's programs and activities. In this spirit, BYU Independent Study aspires to improve web accessibility for users. While not required by law, the Web Content Accessibility Guidelines (WCAG) 2.0 Levels A and AA provide a wide range of helpful recommendations to make Web content more accessible. BYU Independent Study strives to apply WCAG 2.0 recommendations where feasible, but may deviate from any recommendations that would result in an undue hardship to BYU Independent Study or alterations to program and course content and objectives. If you have questions about accessibility, or if you need to report problems with any accessibility features please see our Accessibilities and Accommodations Web Page.

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