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Course Details

 

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.

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

NameGrade %
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
 

Previous Syllabi

Not current for future courses.