CUL 106 W17 M207 - NUTRITION

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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%
WRITTEN TEST
          30%
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