IFWA 1318-Nutrition for the Foodservice
Professional
Programs of Culinary Arts, Hospitality
Management, Travel & Tourism and Meeting and Event Planning
Updated 10/15/09
Virginia Stipp Lawrence, MHM
Bookmark this http://www.austincc.edu/vlawrenc/
NOTE: Link to Professional Associations http://www.austincc.edu/hospmgmt/associations
DATES AND ASSIGNMENTS ARE SUBJECT TO CHANGE, Lab Information
Form
Quickfires
Have been Removed from Outline.
Date |
Subject to
discuss |
|
|
Sept 1 |
Orientation
to Course- Syllabus, Quicklinks, Labs |
Assignment One-mypyramid.gov |
|
Sept 8 |
Introduction
to Nutrition and Food
Guides |
Text
(notes PDF) Notes will be brought to class- A2 |
|
Sept 15 |
Carbohydrates |
A3, Text (PRINT NOW) Sugar Replacer
Handout (pdf) |
|
Sept 22 |
|
A4 (given) Quiz
Blackboard Instructions Click
Here Opens 9/22 closes 9/27 |
|
Sept 29 |
Sugar Substitute Lab (Quiz One is taken the week
before lab |
MUST WEAR CHEF WHITES UNIFORMS A5 (all handouts in lab) |
|
Oct 6 |
Proteins and
Lipids |
A6 Notes (PowerPoint
slides) |
|
Oct 13 |
Protein Alternative Lab(Quiz Two is taken the week
before lab) |
MUST WEAR CHEF WHITES UNIFORMS A7 |
|
Oct 20 |
Nutrition over the Life Cycle Zen |
A8 Notes
(PPT) |
|
Oct 27 |
Midterm Exam On Blackboard Mystery Basket Timing and Knowledge Work |
MUST WEAR CHEF WHITES UNIFORMS A9 |
|
Nov 3 |
Vitamins and Minerals, Water |
Mini-Lab (Vitamins and Minerals) Water lab
worksheet, A10 Notes
(PPT) |
|
Nov 10 |
Introduction
to Health and Cuisine Developing
Healthy Menus |
QuizThree - Read “Raw Food Myths”
, A11 Notes
(PPT) |
|
Nov 17 |
Raw Lab (Quiz Three is taken the week before lab) |
MUST WEAR CHEF WHITES UNIFORMS A12 |
|
Nov 24 |
Macrobiotics
and Vegetarian Cuisine Ingredients
to Substitute in Vegetarian Cooking (link) |
MUST WEAR CHEF WHITES UNIFORMS A13, Notes
(PPT) |
|
Dec 1 |
Marketing
Healthy Menus |
A14 Notes (PPT) |
|
Dec 8 |
Mystery Basket Competition Fair (Marketing Healthy Recipes) |
MUST WEAR CHEF WHITES UNIFORMS |
|
Assignment |
Due Date |
Link |
Point
Value |
|
Midterm
Exam |
10/27 |
Given on
Blackboard -instructions |
100 |
|
Laboratory
1 |
9/29 |
Chef Whites |
50 |
|
Laboratory
2 |
10/13 |
Chef Whites |
50 |
|
Laboratory
3 |
11/17 |
Chef Whites |
50 |
|
Quizzes |
25 pts per |
Given on
Blackboard -instructions |
75
|
|
Mystery
Basket |
12/8 |
Chef Whites |
100 |
|
Assignment
1 |
9/15 |
Assignment One
(pdf) |
40 |
|
Assignment
2 |
10/13 |
Assignment Two (pdf) |
40 |
|
Assignment
3 |
11/3 |
Assignment
Three (pdf) |
40 |
|
Attendance |
Everyday |
14 Dates @
5 points per |
70 |
|
Topic
Presentations |
See Schedule |
3 @ 30
points per (see below ) |
90 |
|
TOTAL |
|
|
705 |
Quizzes are 25 points each- 3x25=75 points. They
are over preparatory material for the laboratories. Note, each quiz is given the prior week
before a lab and therefore the material covered on that quiz will be over that
material. The quizzes are given online
Attendance-Each day you will write one paragraph
about what you learned in class. This is
NOT a repeat of the lecture notes. This
is what you LEARNED in class and what you plan to do reinforce that learning. You will need to turn in this assignment via
email no later than each THURSDAY of each week.
Teams (Topic Presentations, Mystery
Basket Competition)
Askari, Diharce, Rogers, Lavender
Cable,
Cunningham, Dodson
Grimm,
Murphy, Rubio
Naputi,
Nunez, Salinas
Rudulph-Crosby,
Siapno, Villegas
Topic Presentations,
30 Points per presentation (Update on
9/22/09. Original Outline had discepancy between points on instructions and
listing of assignments. Actually points
are 30 and not 20. Blackboard has always
reflected the proper points)-
Topic Presentation Assignments-Beginning September 8 , students will be asked to present a 2-3 minute
synopsis on a current topic in the food and beverage industry and/or culinary
arts relating to nutrition. You will
present a total of 3 PRESENTATIONS.
These presentations are categorized below;
1.
Public Information-newspapers, web sites,
magazines can be used for this.
Basically anything that the “general public” would
read. What to Turn In- photo copy of the
resource to me
2. Product
Presentation-
you will be partnered with another classmate(s) and will present a whole
product (good or bad) to the class. You
may purchase the product, make the product, use the product’s website,
etc for your presentation. You must
have visual aids. What to Turn In- One
page Handout of the information you present to the class and to me (there are
16 total students in the class)
3. Innovation-cooking techniques,
ingredients, equipment, etc should be used for this presentation. For this presentation you must use a
demonstrative technique. You will be
allowed to take the class to the labs if you wish. What to Turn In- Information Packet (no more
than 5 pages) of the information you present
Class Evaluation ( 15 points for evaluation, 15 points for
presentation)
You must create a
survey for either your Product or your Innovation presentation to be evaluated by the class. Therefore you must decide which presentation
you will use a technique where your classmates can evaluate (example- new
Breakfast Cereal, you provide samples, you ask the students to evaluate). You
must provide an evaluation form that you will turn in. Remember, when you
get begin presenting the Product and Innovation topics you will choose one of
them to create an evaluation for the class.
Date |
Presenter |
Category
of Presentation |
Web Link |
|
Sept
8 |
Askari, Diharce, Rogers, Lavender Cable, Cunningham, Dodson |
Public |
http://www.suite101.com/article.cfm/food_history/30002-Askari http://www.suite101.com/article.cfm/food_history/30002-Cable |
|
Sept
15 |
Grimm, Murphy,
Rubio Naputi, Nunez, Salinas Rudulph-Crosby, Siapno, Villegas |
Public |
http://news.bbc.co.uk/2/hi/health/8201899.stm “Smart
Choice” food label may not be so smart-Nunez Junk Food
marketed to kids- Villegas |
|
Sept
22 |
|
|
|
|
Sept
29 |
Sugar Substitute Lab |
|
|
|
Oct
6 |
Grimm,
Murphy, Rubio Askari, Diharce, Rogers, Lavender Cable,
Cunningham, Dodson |
Product |
|
|
Oct
13 |
Protein Alternative Lab |
|
|
|
Oct
20, |
Naputi, Nunez, Rudulph-Crosby, Siapno, Villegas |
Product |
|
|
Oct
27 |
Askari, Diharce, Rogers, Lavender |
Innovation |
|
|
Nov
3 |
Cable,
Cunningham, Dodson |
Innovation |
|
|
Nov
10, |
Grimm,
Murphy, Rubio |
Innovation |
|
|
Nov
17 |
Raw Lab |
|
|
|
Nov
24, |
Naputi, Nunez, |
Innovation |
|
|
Dec
1 |
Rudulph-Crosby, Siapno, Villegas |
Innovation |
|
Stationary- all pages are in MSWORD .doc form
97-2003 Bubble Pear Apple Brussel Sprout Peppers
Taking your Online Exam or Quiz
Quiz One-20 minutes
Your quiz will open on Blackboard on Tuesday 9/22 at 3:00 p.m. and will
remain open through Monday 3/27 at 12 noon.
These are the instructions to take the exam.
1.
Go to Blackboard - https://acconline.austincc.edu/webapps/portal/frameset.jsp
2.
Login in using your ACCeID and password
3.
You will then see this
class as one of the classes your are enrolled in, click the link to open it
4.
Click on Quizzes and
Exams
5.
The Quizzes and Exams
page will open up. When the quiz is
available you will see the link. When
you are ready to take the quiz, you can begin.
IMPORTANT NOTES ABOUT TAKING THE QUIZ
When you open a quiz you will only have 20 minutes
total to take the quiz
Once the quiz closes you will no longer have
access to the quiz
You can only take the quiz once.