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Nov 08, 2024
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2023-2024 SCC Catalog Archived
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CUL 103 - Nutrition Lecture Hours: 3 Credits: 3
Description: 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 100 , and RDG 100 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 website 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 Plate principles.
- Develop and evaluate recipes and menus using dietary guidelines, recommendations, food guides, labels and technology.
- List common food allergens and alter 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 Course Policies that include:
- Identity Verification
- Required materials for all online courses
- Mandatory Attendance Requirement
- Orientation and Support
- Proctored Exams
Standard SCC Course Policies: Please review the Standard Course Policies on the following topics:
- Academic Integrity
- Add/Drop period
- Attendance
- Classroom Conduct
- Equal Access
- IT Access
- Online Behavior
- Online Confidentiality
- Services For Students with Disabilities
- Student Concerns
- Student Help Services
- Withdrawals
Official Course Syllabus 2023-2024
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