College of the Redwoods
CURRICULUM PROPOSAL
--Attach the Course Outline—
1. Division: Business and Technology
2. Course Discipline and Number: HRC 9
3. Course Title: Nutrition for Culinary Professionals
4.
New
X
Change to existing course
(Indicate changes on "Summary of Curriculum Changes" form)
Replacing existing course TH 9 (Course to be inactivated)
5.
Is this course part of a CR Degree/Certificate Program?
No
Yes X
If yes, specify program code: HRC.AS.CULINARY ARTS, HRC.CA.CULINARY ARTS
X Required course
Restricted elective
6.
Provide explanation and justification for addition/change/deletion:
Reducing the number of units and changing name of course to align with
curriculum.
7.
List any special materials, equipment, tools, etc. that students must purchase:
8.
This course will have an instructional materials fee. No
Fee: $
Submitted by: Gaye Warren_
Tel. Ext.4376
X
Yes
Date: 1/10/2006
Submitting Division/Center Review: Sydney Fisher Larson
Date: 1/18/06
CURRICULUM COMMITTEE USE ONLY
Approved by Curriculum Committee: No
Curriculum Proposal
ACASEN: 09.03.04
Yes
X
Date: 2/10/06
Page 1
May 29, 2016
SUMMARY OF CURRICULUM CHANGES
FOR AN EXISTING COURSE
FEATURES
OLD
NEW
An introduction for students in
hotel, restaurant, institution
management programs, and
culinary programs. Students
will use nutritional principles
to evaluate and modify menus
and recipes, as well as to
respond knowledgeably to
customers' questions and
needs.
Applies nutrition concepts to
recipe selection, cooking, and
menuing healthy foods in
restaurants and foodservice
operations. The course provides a
basic overview of nutritional
principles geared toward culinary
professionals with computerized
nutritional analysis.
Units
3
2
Lecture Hours
3
2
24
40
Name change: Nutrition for
Foodservice and Culinary
Professionals
Nutrition for Culinary
Professionals
Catalog Description
Grading Standard
Lab Hours
Prerequisites
Corequisites
Recommended
Preparation
Maximum Class Size
RepeatabilityMaximum Enrollments
Other
If any of the listed features have been modified in the new proposal, indicate the "old" (current) information and
proposed changes.
Course Outline
Senate Approved: 09.03.04
2
May 29, 2016
College of the Redwoods
Course Outline
DATE: 1/10/2006
DISCIPLINE AND COURSE NUMBER: HRC 9
FORMER DISCIPLINE AND NUMBER (If previously offered):
COURSE TITLE: Nutrition for Culinary Professionals
TOTAL UNITS: 2
[Lecture Units: 2
Lab Units: ]
TOTAL HOURS: 36 [Lecture Hours: 36 Lab Hours: ]
MAXIMUM CLASS SIZE: 40
GRADING STANDARD:
Letter Grade Only
X
CR/NC Only
Is this course repeatable for additional credit units: No
Grade-CR/NC Option
X
Yes
how many total enrollments?
Is this course to be offered as part of the Honors Program? No
X
Yes
If yes, explain how honors sections of the course are different from standard sections.
CATALOG DESCRIPTION:
The catalog description should clearly state the scope of the course, its level, and what kinds of student goals the
course is designed to fulfill.
Applies nutrition concepts to recipe selection, cooking, and menuing healthy foods in
restaurants and foodservices. The course provides a basic overview of nutritional
principles geared toward culinary professionals with computerized nutritional analysis.
Special notes or advisories:
PREREQUISITES:
No X
Yes
Course:
Rationale for Prerequisite?
Describe representative skills without which the student would be highly unlikely to succeed .
COREQUISITES:
No X
Yes
Rationale for Corequisite?
Course:
RECOMMENDED PREPARATION:
No X
Yes
Course:
Rationale for Recommended Preparation?
Course Outline
Senate Approved: 09.03.04
3
May 29, 2016
COURSE LEARNING OUTCOMES:
What should the student be able to do as a result of taking this course? State some of the objectives in terms of specific,
measurable student accomplishments.









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Describe the factors that influence food selection.
Design menus and recipes using dietary recommendations and food guides.
Explain how carbohydrates, fats, and proteins influence recipe and menu planning.
Describe marketing techniques used to promote health-conscious menu options.
Discuss the relationships of lifespan and health in terms of nutrition.
Develop recipes and menus with respect to weight management in today's society.
Compare and contrast EAR, RDA, AI, and UL.
List the goals of the Food Guide Pyramid.
Give examples of ways to conserve vitamins when handling and cooking foods.
Propose substitute ingedients to make a healthier dish.
Discuss how nutrition-labeling laws affect restaurant menus.
Explain how diet can influence the prevention and treatment of cardiovascular
disease, cancer, and other common diseases.
 Compare and contrast influences on children's, adolescens’, and adults’ eating
habits.
COURSE CONTENT
Themes: What themes, if any, are threaded throughout the learning experiences in this course?
 Food nutrition and the current trends in cooking.
 Exercise judgment in recipe instruction and quality of finished food products.
Concepts: What concepts do students need to understand to demonstrate course outcomes?
 Ability to convert recipes, substitute menu items, basic understanding of
interchangeable ingredients.
Issues: What primary issues or problems, if any, must students understand to achieve course outcomes (including
such issues as gender, diversity, multi-culturalism, and class)?
Skills: What skills must students master to demonstrate course outcomes?
 Basic understanding of recipe analysis computations.
REPRESENTATIVE LEARNING ACTIVITIES:
What will the students be doing (i.e., Listening to lectures, participating in discussions and/or group activities,
attending a field trip, etc.)? Relate the activities directly to the Course Learning Outcomes.
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Lectures.
DVD/VCR Training tapes.
Group activities.
Computerized recipe program analysis.
Case studies.
ASSESSMENT TASKS:
How will the student show evidence of achieving the Course Learning Outcomes? Indicate which assessments (if
any) are required for all sections.
Representative assessment tasks:
 Weekly written tests.
 Mid term.
 Written final on text.
 Menu project with computer-based nutritional calculations.
Course Outline
Senate Approved: 09.03.04
4
May 29, 2016
Required assessments for all sections – to include but not limited to:
 National Restaurant Association Certificated Exam – Nutrition for the Foodservice
and Culinary Professionals.
EXAMPLES OF APPROPRIATE TEXTS OR OTHER READINGS
Author Drummond
Date
and Brefere
Title
(Author, Title, and Date Fields are required):
Nutrition for Foodservice and Culinary Professionals
2004
Author
Title
Date
Author
Title
Date
Author
Title
Date
Other Appropriate Readings:
Course Outline
Senate Approved: 09.03.04
5
May 29, 2016
PROPOSED TRANSFERABILITY:
UC
CSU X
NONE
X General elective credit
If CSU transferability is proposed (courses numbered
1-99), indicate whether general elective credit or specific
course equivalent credit is proposed.
Specific course equivalent
If specific course equivalent credit is proposed, give
course numbers/ titles of at least two comparable lower
division courses from a UC, CSU, or equivalent
institution.
PROPOSED GENERAL EDUCATION:
Rationale for General Education certification:
BOTH
NONE X
1.
,
(Campus)
2.
,
(Campus)
CR
UC
CSU
College of the Redwoods General Education Applicability:
AREA
Natural Science
Social Science
Humanities
Language and Rationality
Writing
Oral Communications
Analytical Thinking
Rationale for inclusion in this General Education category:
Proposed California State University General Education Breadth (CSU GE) Applicability
A. Communications and Critical Thinking
A1 – Oral Communication
A2 – Written Communication
A3 – Critical Thinking
C. Arts, Literature, Philosophy, and Foreign
Language
C1 – Arts (Art, Dance, Music, Theater)
C2 – Humanities (Literature,
Philosophy, Foreign Language)
B. Science and Math
B1 – Physical Science
B2 – Life Science
B3 – Laboratory Activity
B4 – Mathematics/Quantitative Reasoning
D. Social, Political, and Economic Institutions
D0 – Sociology and Criminology
D1 – Anthropology and Archeology
D2 – Economics
D3 – Ethnic Studies
D5 – Geography
D6 – History
D7 – Interdisciplinary Social or Behavioral Science
D8 – Political Science, Government and Legal
Institutions
D9 – Psychology
E. Lifelong Understanding and Self-Development
E1 – Lifelong Understanding
E2 – Self-Development
Rationale for inclusion in this General Education category: Same as above
Course Outline
Senate Approved: 09.03.04
6
May 29, 2016
Proposed Intersegmental General Education Transfer Curriculum (IGETC) Applicability
AREA
1A – English Composition
1B – Critical Thinking-English Composition
1C – Oral Communication (CSU requirement only
2A – Math
3A – Arts
3B – Humanities
4A – Anthropology and Archaeology
4B – Economics
4E – Geography
4F – History
4G – Interdisciplinary, Social & Behavioral Sciences
4H – Political Science, Government & Legal Institutions
4I – Psychology
4J – Sociology & Criminology
5A – Physical Science
5B – Biological Science
6A – Languages Other Than English
Rationale for inclusion in this General Education category:
Course Outline
Senate Approved: 09.03.04
Same as above
7
May 29, 2016
FOR VPAA USE ONLY
PROGRAM AND COURSE NUMBER HRC
9
TECHNICAL INFORMATION
1. Department: INFSC Information Science
16. CoRequisite Course: none
2. Subject: HRC
17. Recommended Prep: none
Course No: 9
3. Credit Type: D Credit Degree Applicable
18. Maximum Class Size: 40
4. Min/Maximum Units: 2.0 to
19. Repeat/Retake: NR No repeats
variable units
5. Course Level: C Clearly Occupational
20. Count Retakes for Credit:
yes
no
6. Academic Level: UG Undergraduate
21. Only Pass/No Pass:
yes
no
7. Grade Scheme: UG Undergraduate
22. Allow Pass/No Pass:
yes
no
8. Short Title: : Nutrition for Culinary Profess
23. VATEA Funded Course:
yes
no
9. Long Title: : Nutrition for Culinary Professionals
24. Accounting Method: W Weekly Census
10. National ID
11. Local ID
(CIP):
(TOPS):
19.0501
130600
12. Course Types:
 Level One Basic Skills: NBS Not Basic Skills
25. Disability Status: N Not a Special Class
26. Billing Method: T-Term
27. Billing Period: R-Reporting Term
28. Billing Credits: 2.0



Level Two Work Experience:
NWE Not Coop Work Experience
29. Purpose: I Occupational Ed
Level Three:
30. Articulation No.
Placeholder for GE OR
(CAN):
DOES NOT APPLY
31. Articulation Seq.
(CAN):
Level Four: If GE : Choose One:
32. Transfer Status: B Transfers to CSU only
13. Instructional Method: Choose One:
33. Equates to another course? TH 9 (course number).
14. Lec TLUs: 3.0 Contact Hours: 36.0
Lab TLUs:
Contact Hours:
34. The addition of this course will inactive TH 9 (course
number). Inactive at end of Spring 2006 term.
15. Prerequisite: none
Particular Comments for Printed Catalog.
.
Curriculum Approval Date: February 10, 2006
Course Outline
Senate Approved: 09.03.04
8
May 29, 2016