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Week 1DateTopicAssignmentDay 110-24Lecture / Class discussion: Orientation/Class OverviewDiscuss the goals and policies of the class.??Discuss factors that influence food selection, basic nutrition concepts, and the characteristics of a nutritious diet.Day 210-26Lecture / Class discussion: Chapter 1: A Market for Nutritious FoodNutrition PrinciplesAnalyze the dietary guidelines for Americans.??Evaluate food labels according to the Nutrition Facts panel.??Measure portion sizes for foods representing the five food groups.Week 2DateTopicAssignmentDay 110-31Lecture / Class discussion: Chapter 2: Key Concepts in NutritionRecommended Dietary Intake; Food Guide Pyramid; Nutritional LabelingPaper: Write a research paper on artificial sweeteners, fat substitutes, irradiation, dietary supplements, or food allergies, APA format, 4 pages.Due Week 6 day 1Compare categories and functions of carbohydrates.??Explain digestion and metabolism of carbohydrates.Day 211-02Lecture / Class discussion: Chapter 3: Understanding Nutritional Standards and GuidelinesMenu Project:Develop and design a menu for seasonal commercial and eight and sixteen week institutional food service. Compose coffee shop, banquet, and quick service menus.Include nutritional analysis, income statement analysis, cost applications for menus, menu layouts, menu engineering, and menu scoringDue Week 7 Day 1Week 3DateTopicAssignmentDay 111-07Lecture / Class discussion: Chapter 4: The Energy Nutrients: Carbohydrate, Protein, and LipidCarbohydrate; Protein; Lipids: Fats and OilsEvaluate the dietary recommendations for fats.??Define the categories of lipids.??List the function of lipids.??Differentiate terms associated with lipids that include trans fatty acids, essential fatty acids, rancidity, cholesterol, and lecithin.Examine the structure, functions, and recommendation for protein intake.Day 211-09Lecture / Class discussion: Chapter 5: Vitamins, Minerals, and Water Week 4DateTopicAssignmentDay 111-14Lecture / Class discussion: Chapter 6: Market and Menu AssessmentVitamins; Minerals; WaterAppraise the characteristics and functions of minerals. List the functions of water in the diet.Differentiate between fat-soluble and water soluble vitamins. Identify the characteristics and functions of fat and water -soluble vitamins.Day 211-16Lecture / Class discussion: Chapter 7: Marketable Food: Growing, Handling, Processing, and PackagingWeight Management and ExerciseEvaluate the dietary links between food and cardiovascular disease, cancer, and diabetes. Compare and contrast types of vegetarians and foods eaten by each.??Examine obesity in America, its causes and treatment.??Create menus for weight maintenance.Week 5DateTopicAssignmentDay 111-21Lecture / Class discussion: Chapter 8: Cooking for Health: Culinary Skills in ActionCosts and Menu PricingEvaluate the various styles of menu covers and layout techniques used for headings, subheadings, and listings. Use descriptive terminology for food and alcoholic beverages.??Appraise the makeup of an income statement, markup methods, the concept of psychological pricing, and menu pre-cost method.Design cost cards from standardized recipes, cost a complete meal and calculate the cost of a salad bar.Evaluate the influences demographics, fads, and trends have on the restaurant business.??Analyze the importance of product availability, selling price, equipment availability; flow, skill level, and themes have on developing menus.Day 211-23Lecture / Class discussion: Chapter 9: Food Allergens and Special Dietary RequestsMenu Analysis: The Menu as a Management ToolAnalyze a menu for profitability, apply menu engineering to menu analysis, and apply menu-scoring methods to menu analysis.Evaluate the interrelationships a menu has with each department in food service.Appraise the criteria used to determine specific menu listings and the importance of utilizing descriptive terminology used to sell menu listingsWeek 6DateTopicAssignmentDay 111-28Lecture / Class discussion: Chapter 10: Developing Staff and Defining ResponsibilitiesMenu Content: Menu EthicsMenu Layout; Menu PrintingAnalyze the eleven sections of the “accuracy in menu position” paper adopted by the National Restaurant Association.Examine the basic principles of printing techniques and terminology needed to communicate with the printing staff.??Appraise issues related to the desktop publishing of menus.Examine how speed, holding qualities, packaging, and minimal handling affect decision making when planning menus for quick service restaurants.Day 211-30Lecture / Class discussion: Chapter 11: Marketing and Evaluating Nutrition ProgramsQuick Service: Coffee Shop Theme/Ethic MenusExamine the guidelines for pricing, staffing, and complexity of listing of coffee shops.Differentiate between the characteristics of theme and ethnic qualities of restaurants and menu.Week 7DateTopicAssignmentDay 112-05Lecture / Class discussion: Chapter 12: Menu LabelingRead Chapter 12Day 212-07Lecture / Class discussion:Banquet/Show; Buffet; Cafeteria; and Cycle MenusDescribe elements of selling banquet packages.??Differentiate between banquet and show menus.??Describe the advantages that a buffet offers over traditional menus.??Explain the various time frames for cycle menus, the two categories of cafeterias, and the principles of writing cafeteria menus.Week 8DateTopicAssignmentDay 112-12Prepare for final examPrepare for final examDay 212-14Final Exam – Written Good Luck!Important: Please note that the class schedule is subject to change based on chef’s discretion. Culinary Nutrition 103 Section # 0225MW 7:25am – 9:30am Classroom: CAI 230Dates: 10-24-16 – 12-16-16?Text: Title: NUTRITION (W/ANSWER SHEET ONLY) ISBN: 9780132181631Text: Title: NUTRITION FOR FOODSERVICE & CULINARY PROFESSIONALS ISBN: 9781118429730Office Hours:Monday: 7:10 am to 7:25 am & 1:45 pm to 2:10 pmTuesday: 1:30 pm to 1:55 pmWednesday: 7:10 am to 7:25 am & 1:45 pm to 2:10 pmThursday: 1:30 pm to 1:55 pm ................
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