CULA 170 Food Service Nutrition
This course studies nutrition as it applies to the food service professional. Students will gain an understanding of nutrition fundamentals. Emphasis will be placed on developing and marketing healthy recipes and menus, and studying nutrition’s relationship to health and life span.
CULA 170Food Service Nutrition
Please note: This is not a course syllabus. A course syllabus is unique to a particular section of a course by instructor. This curriculum guide provides general information about a course.
I. General Information
II. Course Specification
Course Type
Program Requirement
Credit Hours Narrative
3 Credits
Semester Contact Hours Lecture
45
Grading Method
Letter grade
III. Catalog Course Description
This course studies nutrition as it applies to the food service professional. Students will gain an understanding of nutrition fundamentals. Emphasis will be placed on developing and marketing healthy recipes and menus, and studying nutrition’s relationship to health and life span.
IV. Student Learning Outcomes
Upon completion of this course, a student will be able to:
- Demonstrate and explain the basic nutrition concepts and characteristics of a nutritious diet.
- Explain the process of digestion.
- Discuss and identify dietary recommendations for children, teenagers, seniors, athletes and individuals with health concerns when preparing meals.
- Discuss and explain the purpose and bodies needs for carbohydrates, lipids, proteins,minerals, vitamins and water.
- Demonstrate the importance of flavor utilizing herbs, spices, juices, stocks, rubs and marinades, vegetable purees, coulis, salsas and mojos.
- Demonstrate cooking methods for a healthy eating style.
- Demonstrate the principles of plate presentations and garnishes.
- Explain marketing methods to health conscious guests.
V. Topical Outline (Course Content)
Introduction to nutrition: Kcalories, flavor, demographics, culture and religion, health, social and emotional influences, marketing and media and environmental concerns
B. Using dietary recommendations, food guides and food labels to plan menus.
C. Introduction to carbohydrates, lipids, protein, vitamins, minerals and water.
D. Balanced cooking methods and techniques: use of herbs and spices, baking, dry-heat and moist-heat cooking methods.
E. Recipe makeovers
F. Plant based, vegetarian, Mediterranean, Asian, Latin, French, Western menus
G. Handling customers’ special nutrition requests: low kcalorie, low fat and cholesterol, low sugar, slow sodium, food allergies, gluten free and low lactose.
H. Weight management
I. Nutrition for all ages
VI. Delivery Methodologies
Required Assignments
Chapter homework and case studies with each chapter 1-13
Read a nutrition related book and write a four page book review and present findings to the class.
Six cooking labs
Required Exams
Chapter tests
Cooking challenge competition at the conclusion of the semester
Book review
Required Text
Nutrition for Foodservice and Culinary Professionals. Drummond and Brefere. 8th edition.
Specific Course Activity Assignment or Assessment Requirements
Chapter homework and case studies with each chapter 1-13
Read a nutrition related book and write a four page book review and present findings to the class.
Six cooking labs
Chapter tests
Cooking challenge competition at the conclusion of the semester
Book review