Course Descriptions & Syllabi

Course Descriptions & Syllabi

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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 this information.

Areas of Study | | CULA450 syllabus




COURSE NUMBER: CULA450
COURSE TITLE:Nutrition and Menu Planning
DIVISION:Liberal Arts
SEMESTER CREDIT HOURS:3
CONTACT HOURS:135
STUDENT ENGAGEMENT HOURS:
DELIVERY MODE:In-Person

COURSE DESCRIPTION:
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.

PREREQUISITES:

NOTES:
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.

TOPICAL OUTLINE:
  1. Nutrition
    • Nutrients
    • The Balanced Diet
    • Cooking Healthful Meals
  2. Developing Taste
    • Eating Versus Tasting
    • Taste Physiology
    • Factors Affecting Taste
    • Taste Combinations
  3. Menus, Recipes, and Cost Management
    • Menu Forms and Functions
    • Building the Menu
    • The Written Recipe
    • Measurement
    • Converting Recipes
    • Food Cost Calculations
    • Controlling Food Costs

TEXTBOOK / SPECIAL MATERIALS:
On Cooking (Update), Labensky Edition: 5th, ISBN: 9780133458558

See bookstore website for current book(s) at https://www.dacc.edu/bookstore

EVALUATION:

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

BIBLIOGRAPHY:

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.

REVISION:
Fall 2018

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