College of the Redwoods
CURRICULUM PROPOSAL
DISTANCE EDUCATION COURSE
Renewable every five years
Date: 2/12/2007
1. Division: Business and Technology
2. Course Discipline and Number: HRC 9
3. Course Title: Nutrition for Culinary Professionals
4. Distance Education Method:
Instructional TV on cable
Interactive TV on videoconference
Online
5. Describe in detail how this course will apply the same standards of course quality as a
traditional classroom course (attach course outline and syllabus).
Students are required to read the assigned textbook and a written lecture each week.
They are tested on this information using the Blackboard test software. Written
assignments are identical to those required in the face-to-face class. Students
submit their work via the Blackboard "drop box" or email. This includes weekly
written responses to questions and weekly exams (both due each Sunday by
midnight) and one other individual paper.
The final is a certificated exam which can be proctored at the Eureka, Del Norte, or
Mendocino campuses. Students not interested in the certificate have the option of
taking an online final as an alternative. Students also work together in teams on
weekly case studies which allow them to apply theory to practice. The teams provide
additional practical experience working in structured groups as they come to
consensus during the writing process.
Weekly discussions form the core of the course. Students are required to enter their
individual opinions on two weekly topics/questions and respond to a minimum of two
of their classmates’ postings. Each question has a deadline attached. The online
experience allows students the opportunity to discuss their understanding of the
book material and theory, and, more importantly, their work experience within the
hospitality industry.
The online discussion groups offer students the chance to state their opinions
without interruption and to respond to one another's comments in a pressure-free
environment, which enhances their critical thinking, communication, and reading
skills. The discussion groups are more intense, personal, and in-depth than
classroom discussions, and students get a better look at the experiences of fellow
students with different backgrounds - many of whom they never would have met in a
classroom environment. The online hospitality courses have the added benefit of
students from throughout the District bringing to the online class varied work
Curriculum Approval: April 8, 2005 (rev.11/8/05)
Academic Senate Approval: May 6, 2005
May 29, 2016
experiences that could not happen otherwise. By offering the certificated courses by
the National Restaurant Association and the American Hotel & Lodging Association,
students who are working in the industry can gain certificates and training,
enhancing their careers through a venue that allows them to adapt their schedules to
the complex demands of the industry.
Students write significanly more in the online class than in face-to-face classes. Their
class participation is also more extensive and more formally structured.
6. Describe how this course will include regular effective contact between the instructor and
students.
In addition to the weekly discussions (in which both students and instructor
participate), the online course site has a "Questions for the Instructor" area for each
week for student/instructor interactions.
There is also an "Announcement" section which allows the instructor to bring
special/new/changed information to the students' attention. Direct individual emailing
to the instructor and other students is available in the email section of the class site.
Telephone and emails are used throughout the semester for one-on-one
communication between the instructor and individual students. Bi-weekly feedback
via email is provided to the students on their performance in class.
7. Describe how standard methods of assessment will be adapted to the distance education
format.
As noted above, students take weekly online exams covering the course material,
submit written weekly homework assignments identical to those required in the faceto-face class, write individual papers, participate in group work, and are formally
graded on their weekly discussion content and the number of postings. The
instructor offers immediate feedback on exams using the Blackboard and bi-weekly
feedback on written assignments and discussions via email.
Submitted by: Gaye Warren
Tel. Ext: 4809
Date: 2/12/07
Approvals:
Department Chair:
Distance Education Coordinator: M Winter
Division Chair: Helen Edwards
Date:
Date: 2/15/07
Date: 2/15/07
CURRICULUM COMMITTEE USE ONLY
Approved by Curriculum Committee: No
Academic Senate Approval Date:
Curriculum Approval: April 8, 2005 (rev.11/8/05)
Academic Senate Approval: May 6, 2005
Yes
Date: 2/23/07
May 29, 2016