CUL 106 W17 M207 - NUTRITION
CUL 106 - Nutrition B673.pdf
ADDENDUM TO SYLLABI 2016-17.pdf
Course:
CUL 106 - Nutrition
The nutritional needs of the general public in commercial food service are covered with emphasis placed on valid nutritional information from ManageFirst program. Emphasis is on the Food Guides and 2011 USDA “My Plate” as it relates to consumers’ diets as well as the importance of roles of carbohydrates, proteins, lipids, and vitamins and minerals in the body. The study of healthy menu choices, marketing, good nutrition, and weight control are completed. Healthy cooking techniques are observed.
Course length:
3 Credits
Course Information:
Winter 2017, Monday – Friday, 7:00 am – 8:00 am, I-101
No classes on January 16, February 15 and 20, and March 3
Instructor:
Instructor Name: Tony Parker, CEC, AAC
Email Address: tparker@RTC.edu
Office Phone: 425-235-2352, ext. 2437
Room Number: I-112
Course Outcomes:
Upon successful completion of this course, you will be able to:
1. Define the characteristics, functions and food sources of each of the major nutrients, vitamins and minerals.
2. Discuss the ability to correctly execute sound nutritional cooking techniques per industry standards.
3. Properly read and understand a food guide and product food label.
4. Identify sources of common food allergens.
5. Identify current USDA My Plate principles and food groups.
Text(s), Tools and Materials:
Professional Cooking, Eighth Edition, Wayne Gisslen, Wiley | Chapters 5 & 26
Uniform Policy:
Students will be required to be in full Culinary Uniform (see New Student Orientation Packet) to be accepted into class. Note that chef’s hats and aprons do not need to be worn during related subjects or in lecture classroom.
Grading and Evaluation:
Grading Criteria and Point Values
Category | Description | Value |
Participation |
Includes: - Hygiene policy adhered to - Uniform standards followed - Safety and Sanitation rules followed - Active member on the team - Lab participation |
40% |
Quizzes | 30% | |
Written Test | 30% |
Grading and Evaluation:
Final Grade:
4.0 - 3.5 EXCEPTIONALLY COMPETENT |
3.4 - 2.5 HIGHLY COMPETENT |
2.4 - 1.5 COMPETENT |
1.4 - 0.7 LESS THAN COMPETENT |
0.6 - 0 FAILED |
|
CLASS PARTICIPATION To Include: - Personal Hygiene - Dress Code - Sanitation 40% |
Have no absences or tardies. Perfect attendance. Is active, shares information. Is a leader in class or in a group. Consistent adherence to dress code/ personal hygiene standards on a daily basis. |
Has on late time. Is active, shares information. Participation in class. Has one time not complied with dress code/personal hygiene standards. |
Absent for one day or tardy several times, calls in. Is limited in discussions. Has two or more non-compliance with dress code/personal hygiene standards. |
Absent for two days. Rarely interacts. Consistently does not comply with dress code/ personal hygiene standard. |
Absent for three or mores days. Sense of entitlement. Sarcastic and disrespectful. Disrupts class and outcomes. Does not comply with dress code/ personal hygiene standards. |
QUIZZES 30% |
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WRITTEN TEST 30% |
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EXTRA CREDIT Notebook 5% |
Has all components required. Ease in finding information. Table of Contents. Use of tabs to enhance TOC. Personal entries and copies of handouts. Professional presentation. 5 points |
Has most of components required. Ease in finding information. Table of contents. Personal entries and copies of handouts. Professional presentation. 4 Points |
Has some of the components required. Moderately easy to find information. Table of contents. Personal entries and copies of handouts. Semi-Professional presentation. 3 Points |
Has a few of the components required. Hard to find information. Few personal entries and copies of handouts. Less than professional presentation. 2 Points |
Has none of the components required. Hard to find information. Table of contents. Little or no personal entries and copies of handouts. Non-professional presentation. 0 Points |
Course Summary:
Date | Details | Due |
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