Nov 08, 2024  
2023-2024 SCC Catalog 
    
2023-2024 SCC Catalog Archived

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:
  1. Identify the USDA My Plate principles.
  2. Develop and evaluate recipes and menus using dietary guidelines, recommendations, food guides, labels and technology.
  3. List common food allergens and alter menus to accommodate them.
  4. Identify emerging trends in nutrition.
  5. 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


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Official Course Syllabus
2023-2024