CLNART 103 Culinary Nutrition Syllabus Fall 2017 (Monday/Wednesday)

Transcription

1 CLNART 103 Culinary Nutrition Syllabus Fall 2017 (Monday/Wednesday) Section: Location: Culinary Arts Institute Building Rm. 230 Dates: October 23, 2017 to December 17, 2017 Days/Hours: Mondays & Wednesdays 7:00 am to 9:05 am Text: NUTRITION (W/ANSWER SHEET ONLY) ISBN: Chef Instructor: Trinidad Silva Phone: Office Location: Culinary Arts Institute, Faculty Offices, Rm. 217 Office Hours: PREREQUISITE: M/W 9:10 am 9:30 am T/TH 9:10 am 9:30 am F 3:55 pm 4:55 pm None STUDENT LEARNING OUTCOMES: Appraise the balanced nutritional menu created for an operation and evaluate the importance of basic nutrition for restaurants and the food service industry. UNIFORM DRESS CODE: Students must be in proper CAI school uniform at all times while on campus. Black skullcaps and bistro aprons are necessary only when in the food preparation area. It is the student s responsibility to be dressed in clean, proper attire for all lab and lecture periods. If you are not dressed appropriately or your uniform is incomplete, you will not be admitted to class, and you will be given an absence for the day. If you are passing through or working in the kitchen, you must be in full uniform. Please see the Culinary Arts Student Handbook for more detailed information regarding the student dress code. ATTENDANCE: The Culinary Arts Institute (CAI) attendance policy is similar to what you would find in any professional kitchen. Proper attendance and reliability are essential in the culinary arts and hospitality industries. No matter how skilled the cook, he or she is valuable only when present in the kitchen. The faculty and staff at CAI consider each moment in class imperative for success. When the student is not in the classroom, the information missed cannot be recaptured. Besides, you don t want to miss out on all the fun!

2 STUDENTS WITH SPECIAL NEEDS: LAMC students with verified disabilities who are requesting academic accommodations should use the following procedure: 1. Step 1: Obtain documentation of your disability from a licensed professional. You may contact DSPS to request a Disability Verification Form. 2. Step 2: Make an appointment to meet with a DSPS Specialist to review your documentation and discuss reasonable accommodations. To schedule a meeting, please call DSPS at (818) Step 3: Bring your disability documentation to your DSPS appointment. The DSPS office is located in room 1018 of the Instructional Building. 4. Step 4: Each semester, reach written accommodation agreement with the DSPS Specialist and your instructor. Please complete this process in a timely manner to allow adequate time to provide accommodation. EVALUATION METHODS: Grading is based upon homework, class participation, quizzes / final exam and class project. GRADING PROCEDURES Homework: 200 points Participation in Class: 200 Points Participation is a very important part of your grade, and is required to pass the class. Please come on time and stay until the end of class each day. Paper: 100 points. Four page paper APA format Menu Projects: 100 points Quizzes: 200 points Mid Term & Final Exam: 200 points ASSIGNMENTS & EVALUATION: Homework = 200 Participation, professionalism = 200 Quizzes = 200 Mid Term & Final Written Exam = 200 Nutrition Paper & Menu Projects = 200 Total Points =1000

3 GRADING SCALE: % = A % = B % = C % = D 59 % = F HOLIDAYS (College CLOSED) Labor Day September 4 Veteran s Day November 10 Thanksgiving November 23 to November 26 Chef Silva s Tips for Success: SHOW UP TO CLASS! Be on Time. Be in full uniform Bring your books and culinary tools to every class. Read assigned chapters prior to attending class. Bring recipes to every class. Electronic devices are not allowed in class. No calls or text messaging while in class or lab. HAVE FUN! Week 1 Date Topic Assignment Day Orientation/Class Overview Discuss the goals and policies of the class. Discuss factors that influence food selection, basic nutrition concepts, and the characteristics of a nutritious diet. Day Chapter 1: A Market for Nutritious Food Nutrition Principles Analyze 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 2 Date Topic Assignment Day Chapter 2: Key Concepts in Nutrition Recommended Dietary Intake; Food Guide Pyramid; Nutritional Labeling Paper: Write a research paper on artificial sweeteners, fat substitutes, irradiation, dietary supplements, or food allergies, APA format, 4 pages. Due: Week 5 Day 1 Compare categories and functions of carbohydrates. Explain digestion and metabolism of carbohydrates. Day Menu Project:

4 Chapter 3: Understanding Nutritional Standards and Guidelines 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 scoring Due: Week 6 Day 2 Week 3 Date Topic Assignment Day Chapter 4: The Energy Nutrients: Carbohydrate, Protein, and Lipid Evaluate the dietary recommendations for fats. Define the categories of lipids. List the function of lipids. Carbohydrate; Protein; Lipids: Fats and Oils Day Chapter 5: Vitamins, Minerals, and Water 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. Week 4 Date Topic Assignment Day Chapter 6: Market and Menu Assessment Vitamins; Minerals; Water Appraise 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 Chapter 7: Marketable Food: Growing, Handling, Processing, and Packaging Weight Management and Exercise Evaluate 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 5 Date Topic Assignment Day Chapter 8: Cooking for Health: Culinary Skills in Action Costs and Menu Pricing Research Paper Due *No exceptions* Evaluate the various styles of menu covers and layout techniques used for headings, subheadings, and listings. Use descriptive terminology for food and alcoholic beverages. Prepare for Presentations Appraise the makeup of an income statement,

5 Finish Research Paper 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 Chapter 9: Food Allergens and Special Dietary Requests Menu Analysis: The Menu as a Management Tool Read Chapters 10, 11, and 12 Analyze a menu for profitability, apply menu engineering to menu analysis, and apply menuscoring 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 listings Week 6 Date Topic Assignment Day Chapter 10, 11, and 12: Developing Staff and Defining Responsibilities Menu Content: Menu Ethics Menu Layout; Menu Printing Chapter 11: Marketing and Evaluating Nutrition Programs Quick Service: Coffee Shop Theme/Ethic Menus Chapter 12: Menu Labeling Banquet/Show; Buffet; Cafeteria; and Cycle Menus Prepare for Presentations Finish Research Paper Analyze 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. Examine 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. Describe elements of selling banquet packages. Differentiate between banquet and show menus. Describe the advantages that a buffet offers

6 over traditional menus. Explain the various time frames for cycle menus, the two categories of cafeterias, and the principles of writing cafeteria menus. Day Prepare for Presentations Finish Research Paper Menu Project Due *No exceptions* Week 7 Date Topic Day Research Paper Presentations Study for Final Exam Day Research Paper Presentations Review for Final Exam Study for Final Exam Week 8 Date Topic Assignment Day Review for Final Study for Final Exam Day Final Exam Congratulations, you did it! Important: Please note that the class schedule is subject to change based on chef s discretion. Chef Silva Office Location: CAI 217 (818) silvajt@lamission.edu Culinary Arts Institute at Los Angeles Mission College Eldridge Ave Sylmar, CA Visit us on the web at