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Note: some or all of the courses in the subjects
marked as "Transfer" can be used towards a transfer degree: Associate of Science
and Arts or Associate of Engineering Science at DACC. Transferability for
specific institutions and majors varies. Consult a counselor for
Areas of Study
| CULA450 syllabus
|COURSE NUMBER: ||CULA450|
|COURSE TITLE:||Nutrition and Menu Planning|
|SEMESTER CREDIT HOURS:||3|
|STUDENT ENGAGEMENT HOURS:|
This lecture/lab course identifies the categories of nutrients and explains their importance in a healthy diet and the nutrition trends that affect food service. Students will learn to appreciate the use of alternative ingredients and substitutes in developing recipes and menus to provide guests with nutritious foods. Importantly, students understand the effects of storage and preparation techniques on the nutritional value of food. Students will learn to appreciate the different types and styles of menus. An important lesson is in the conversion of recipe yield amounts. Students learn to value the need for cost controls in any food service operation.
This course is not available for web registration.
STUDENT LEARNING OUTCOMES:
Upon completion of this course, students will be able to:
- Identify the fundamentals of nutrition and food.
- Identify factors affecting taste.
- Demonstrate cooking methods and techniques for a healthy eating style.
- Demonstrate menu planning.
- Demonstrate converting recipes.
- Demonstrate food cost calculations.
- Identify how to control food cost.
- The Balanced Diet
- Cooking Healthful Meals
Menus, Recipes, and Cost Management
- Eating Versus Tasting
- Taste Physiology
- Factors Affecting Taste
- Taste Combinations
TEXTBOOK / SPECIAL MATERIALS:
- Menu Forms and Functions
- Building the Menu
- The Written Recipe
- Converting Recipes
- Food Cost Calculations
- Controlling Food Costs
On Cooking (Update), Labensky Edition: 5th, ISBN: 9780133458558
See bookstore website for current book(s) at https://www.dacc.edu/bookstore
100-90% = A
89-80% = B
79-70% = C
69-60% = D
59-00% = F
- 50% of grade based on performance and written exams
- 10% of grade based on team projects
- 10% based on sanitation inspections
- 10% based on class presentations
- 20% based on course assignments
|STUDENT CONDUCT CODE:||Membership in the DACC community brings both rights and responsibility. As a student at DACC,
you are expected to exhibit conduct compatible with the educational mission of the College.
Academic dishonesty, including but not limited to, cheating and plagiarism, is not tolerated. A
DACC student is also required to abide by the acceptable use policies of copyright and peer-
to-peer file sharing. It is the student’s responsibility to become familiar with and adhere to
the Student Code of Conduct as contained in the DACC Student Handbook. The Student Handbook is
available in the Information Office in Vermilion Hall and online at: https://www.dacc.edu/student-handbook|
|DISABILITY SERVICES:||Any student who feels s/he may need an accommodation based on the impact of a disability should contact the Testing & Academic Services Center at 217-443-8708 (TTY 217-443-8701) or stop by Cannon Hall Room 103. Please speak with your instructor privately to discuss your specific accommodation needs in this course.|