Course Details
Course Code: HOSP304 Course ID: 3995 Credit Hours: 3 Level: Undergraduate
An introduction to basic nutrition concepts and concerns in relation to food preparation and service in the hospitality industry. Students are introduced to nutrition and dietary guidelines and the connection to healthy life styles and prevention of health issues.
Prerequisites
Course Schedule
| Registration Dates | Course Dates | Start Month | Session | Weeks |
|---|---|---|---|---|
| 03/29/2022 - 09/02/2022 | 09/05/2022 - 10/30/2022 | September | Summer 2022 Session D | 8 Week session |
| 06/28/2022 - 12/02/2022 | 12/05/2022 - 01/29/2023 | December | Fall 2022 Session D | 8 Week session |
Current Syllabi
After successfully completing this course, you will be able to:
- Identify terms and standards within nutritional analysis
- Explain the role of food in relation to choosing a healthy lifestyle
- Apply nutrition principles to menu planning
- Integrate knowledge and skills in food and nutrition with professional issues affecting the food service industry
- Analyze ingredients and production methods within recipe modification to affect nutritional value
| Name | Grade % |
|---|---|
| Discussions | 40.00 % |
| Introduction Discussion | 4.44 % |
| W1: Food Diary and Descriptors | 4.44 % |
| W2: Legislating Nutrition | 4.44 % |
| W3: Baked or Fried | 4.44 % |
| W4: National Restaurant Association and Nutrition | 4.44 % |
| W5: Consumer Demand-Healthier Options | 4.44 % |
| W6: Recipe Modification | 4.44 % |
| W7: University of Minnesota and Flavoromics | 4.44 % |
| W8: Final Analysis and Wrap-up | 4.44 % |
| Final Course Project | 15.00 % |
| Final Project: Planning & Evaluating a Menu | 15.00 % |
| Assignments | 25.00 % |
| Assignment Week 2: Interactive Food Intake Analysis | 8.33 % |
| Assignment Week 4: The Role of Food | 8.33 % |
| Assignment Week 6: Organic Essay | 8.33 % |
| Extra Credit | 6.25 % |
| Quizzes | 20.00 % |
| Week 1 Quiz | 2.86 % |
| Week 2 Quiz | 2.86 % |
| Week 3 Quiz | 2.86 % |
| Week 4 Quiz | 2.86 % |
| Week 5 Quiz | 2.86 % |
| Week 6 Quiz | 2.86 % |
| Week 7 Quiz | 2.86 % |
After successfully completing this course, you will be able to:
- Identify terms and standards within nutritional analysis
- Explain the role of food in relation to choosing a healthy lifestyle
- Apply nutrition principles to menu planning
- Integrate knowledge and skills in food and nutrition with professional issues affecting the food service industry
- Analyze ingredients and production methods within recipe modification to affect nutritional value
| Book Title: | Nutrition for Foodservice and Culinary Professionals, 9th Ed - e-book available in the APUS Online Library |
| ISBN: | 9781119148494 |
| Publication Info: | Wiley Lib |
| Author: | Drummond / Brefere |
| Unit Cost: | $122.53 |