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Standard |
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*State Standard RInstitutionally
Developed College: |
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CUL 117 – Introduction To Culinary Nutrition |
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Course
Description This course is an orientation
for school nutrition employees that will introduce students to proper
sanitation and food handling, equipment safety, first aid, meal pattern
requirements, quantity food production, merchandising, communication, and
basic nutrition knowledge. The course will help school nutrition employees
develop skills that will result in improved nutrition programs and service to
customers. Basic nutrition concepts will focus on Iron, Fats, Saturated Fat,
and Cholesterol, Protein, Fiber, Sugar, and Sodium, Calories, Calcium,
Vitamin A, and Vitamin C. |
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Competency Areas |
Hours |
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Safety and Sanitation |
Class |
5 |
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Culinary Techniques |
D. Lab |
0 |
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Quantity Food Production |
P.
Lab/O.B.I. |
0 |
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Program Philosophy |
Credit |
5 |
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Regulations |
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Teamwork and Communication |
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Merchandising |
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Vitamins and Minerals |
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Nutrition and Diets |
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Prerequisite: |
Program
admission |
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Corequisite: |
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Course Guide |
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Competency |
After completing this section,
the student will be able to: |
Hours |
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Class |
D.Lab
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P.Lab/ O.B.I. |
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Sanitation
& Safety |
Demonstrate a basic
understand of the functions in a school foodservice operation through the
proper techniques of basic sanitation, safety and food handling practices. |
10 |
0
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0 |
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Culinary Techniques |
List food preparation
techniques that result in quality food products |
3 |
0
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0 |
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Quantity Food Production |
Identify the school meal
pattern for breakfast and lunch and the proper servings for each. |
4 |
0
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0 |
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Program Philosophy |
Exhibit a
basic understanding of the purpose of the program, the customers it serves,
and the role of nutrition in providing healthy meals. |
3 |
0
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0 |
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Regulations |
Identify
federal, state and local regulations to maintain compliance. |
2 |
0
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0 |
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Teamwork & Communication |
Be aware of the importance
of good working relationships with co-workers in order to produce quality
meals and provide good customer service. |
5 |
0
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0 |
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Suggest ways to offer
foods in the vitamin & minerals categories that will be acceptable in
school meals and encourage student participation. |
3 |
0
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0 |
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Merchandising |
Identify ways to merchandise foods
through line set-up, garnishes and
serving. Demonstrate marketing and
promotional practices to increase student participation. |
4 |
0
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0 |
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Recognize the functions,
requirements and sources of iron, fats, saturated fats, cholesterol,
proteins, fiber, sugar, sodium, calories, calcium, Vitamin A, and Vitamin C,
for optimal health. |
10 |
0
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0 |
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Apply basic knowledge of
the nutrients to respond to pertinent questions and issues related to
each. |
6 |
0
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0 |
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Suggested Resources |
CourseSG.081105.Dot
Posted: 03/22/06