Nutrtion Syllabus

Welcome! The following notes are to introduce you to what will be expected of you in this class, as well as what you can expect of me. If you have any questions or are unclear of anything mentioned here, you are the only one that is capable of getting the answer – so ask! This class should build an excellent foundation for your understanding of applied nutrition for members of the Food Service industry

Your grade for the completion of this class will be based on the following:

  

·         Homework – 90%        

·         Final Project– 10%              

Class Work: (90%)

Complete all work assignments to specification, as detailed at the time of each assignment

Final Project: (10%)

A final project at the conclusion of the course will assess your understanding of the material presented throughout the duration of the course.

 

Extra Credit:

We all have “off” days, therefore extra credit MAY be available. Do not sacrifice your grade for hopes of making it up with extra credit. Lastly, extra credit is up to you – if there is some worthwhile task, project, recipe, etc that you feel is worthy, you must first receive approval to receive extra credit

 

Additional instructional time is available Tuesday and Thursday until 4pm, as well as Monday,

Wednesday and Friday BY APPOINTMENT. 

Courtesy counts…. Let me know if I am to expect you on any given day.

Areas of Study:

• Food & Culture
• Nutrients
• Dietary Guidelines
• Planning Daily Food Choices
• Recipe Skills
• Mealtime Customs
• Planning Meals
• Shopping for Food
• The Food Supply
• Convenience Foods
• Vegetables and Fruits
• Grains, Legumes & Seeds
• Dairy & Eggs
• Meat, Poultry, Fish & Shellfish
• Food Combinations
• Baking

One final note on expectations…

This class is an extension of the Culinary Arts curriculum. As such, the same expectations for work completion, flexibility, teamwork and preparation are in play. You know what this means, so practice the professionalism that you demonstrate in Culinary Arts.