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May 05, 2024
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2021-2022 Catalog Archived
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CUL 103 - Nutrition Class: 3 Credits: 3 This course is a study of general nutritional needs of the life cycle, including carbohydrates, proteins, fats, vitamins, and minerals. Practical applications for the food service professional are emphasized.
Prerequisite(s): Take ENG 032 , MAT 032 and RDG 032 with a minimum grade of “C”. Course Topics:
- USDA My Pyramid principles and food groups.
- The nutrient contributions of each food group.
- Nine areas where dietary guidelines make recommendations.
- Developing and evaluating recipes and menus using dietary guideline recommendations, food guides and food labels.
- Characteristics, functions and best sources of each of the major nutrients.
- Primary characteristics, functions and sources of vitamins, water and minerals.
- Process of human digestions.
- Determining energy needs based upon basal metabolic rate and exercise expenditure.
- Cooking techniques, storage principles and portion sizes for maximum retention of nutrients and effective weight management.
- Exchange groups.
- Common food allergies and determine appropriate substitutions. (i.e. Gluten, sugar lactose free)
- Contemporary nutritional issues (i.e. vegetarianism, heart, healthy menus and religious dietary laws).
- Emerging technologies (computerization) for nutrient analysis (i.e. Internet, recipe analysis software).
- Marketing of healthy menu options.
- Weight management and exercise and nutrition over the life cycle.
Textbooks: Textbook information can be found on the Book Inn Web site Required Materials:
- Standard Culinary Arts Program Uniform and Supplies as stated in Culinary Arts Program Policies.
Grading System: An overall grade of C or higher is required for transferability.
A 90 - 100
B 80 - 89
C 70 - 79
D 60 - 69
F 0 - 59 Student Learning Outcomes:
- Identify the USDA My Pyramid principles.
- Develop and evaluate recipes and menus using dietary guidelines, recommendations, food guides, labels and technology.
- Identify common food allergens, altering menus to accommodate them.
- Identify emerging trends in nutrition.
- Develop a nutritional marketing plan.
For SCC Online Courses: If the course you are taking is online, please review the SCC Online Policies that include:
- Required materials for all online courses
- Mandatory Attendance Requirement
- Proctored Exams
Standard SCC Course Policies: Please review the Standard SCC Course Polices on the following topics:
- Academic Integrity
- Academic Misconduct
- Add/Drop period
- Appeals Process
- Class Attendance
- Classroom Behavior (traditional and online)
- Classroom Conduct/Expectations
- Lab Procedures (general SCC policy regarding this)
- Online Confidentiality
- Services For Students with Disabilities
- Withdrawal Policy
Official Course Syllabus 2021-2022
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