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HOSP304 - Nutrition in the Food Service Industry
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 | Session | Weeks |
|---|---|---|---|
| 06/24/19 - 11/29/19 | 12/02/19 - 01/26/20 | Fall 2019 Session D | 8 Week session |
| 09/30/19 - 02/28/20 | 03/02/20 - 04/26/20 | Winter 2020 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
Reading Assignments:
The textbook and additional journals as assigned in the lessons
Forum Assignments:
Detailed forum expectations and grading rubrics are posted in the forums and in the classroom lessons.
Homework Assignments and Final Project:
There are assignments due throughout the course, and a final project. Specific details for each assignment can be found in the Assignments section of your online classroom.
Quizzes
Online quizzes may be comprised of multiple choice, short answer and true/false questions.
| Name | Grade % |
|---|---|
| Forums | 40.00 % |
| Introduction Forum | 4.00 % |
| Forum Week 1-B | 4.00 % |
| Forum Week 2 | 4.00 % |
| Forum Week 3 | 4.00 % |
| Forum Week 5 | 4.00 % |
| Forum Week 6 | 4.00 % |
| Forum Week 4 | 4.00 % |
| Forum Week 7 | 4.00 % |
| Forum Week 8 | 4.00 % |
| Constitution Day Extra Credit Forum | 4.00 % |
| Final Course Project | 15.00 % |
| Final Project: Planning & Evaluating a Menu | 15.00 % |
| Assignments | 25.00 % |
| Assignment Week 2: Interactive Food Intake Analysis | 6.25 % |
| Assignment Week 4: The Role of Food | 6.25 % |
| Assignment Week 6: Organic Essay | 6.25 % |
| Extra Credit | 6.25 % |
| Quizzes | 20.00 % |
| Week 5 Quiz | 2.86 % |
| Week 4 Quiz | 2.86 % |
| Week 3 Quiz | 2.86 % |
| Week 2 Quiz | 2.86 % |
| Week 1 Quiz | 2.86 % |
| Week 7 Quiz | 2.86 % |
| Week 6 Quiz | 2.86 % |
The VitalSource e-book is provided via the APUS Bookstore.
Please visit http://apus.libguides.com/bookstore for more information.
Required Readings – As assigned, see Weekly Lessons and Forum Postings
Additional Resources and Websites – See Weekly Lessons
| Book Title: | Nutrition for Foodservice and Culinary Professionals, 9th Ed. - the VitalSource e-book is provided inside the classroom |
| ISBN: | 9781119148494 |
| Publication Info: | VS-Wiley |
| Author: | Drummond / Brefere |
| Unit Cost: | $122.53 |
| Electronic ISBN: | 9781119195184 |
| Electronic Unit Cost: | $30.00 |
Previous Syllabi
Not current for future courses.