Curriculum proposal number____________________ Curriculum Action Request (CAR) (Form 4-93) - Maui Community College 1. Author(s)__R. Santos, C. Speere____________________________________________ 2. Authors’ unit(s) __Prof Tech_____________________________________________________ 3. Date submitted to Curriculum Committee______________________ 4. a. General type of action? b. Specific type of action Addition _x_regular __experimental __other (specify) ___________ _x_course __program Deletion __course __from program __program __other (specify) ___________ Modification __number/alpha __title __credits __description __prerequisites __corequisites __program __other (specify) ___________ 5. Reason for this curriculum action: New elective course designed to address the need for our students and those already in industry to study and use nutrition and cookery methods to plan, prepare and serve healthy food offerings. This will begin to address America’s problems with obesity and other diet-related diseases. 6. Existing course ________________________________________________________________________________ alpha number Title credits 7. Proposed new/modified course _ Cooking for Better Health________________________________________________ alpha number: FSER 185 title credits: 3 8. New course description or page number in catalog of present course description, if unchanged. Reviews and studies basic nutrition principles upon which healthy menus can be built. Combines nutrition, nutritional cooking principles, and advanced cookery methods and techniques. 9. Prerequisite(s) CA in Culinary Arts and FSHN 185, or consent 10. Corequisite(s) 11. Recommended preparation 12. Is this course cross-listed? ___yes _x_no If yes, list course 13. Student contact hours per week lecture_1_hours lab_6_hours lecture/lab___hours other___hours, explain 14. Revise current MCC General Catalog page(s)____105__________________________ 15. Course grading ___letter grade only ___credit/no credit 16. Proposed semester and year of first offering? 17. Maximum enrollment_20____ _x_either _summer_semester ___audit __2004_year Rationale, if applicable: Culinary laboratory course 18. Special scheduling considerations? 19. Special fees required? __yes __yes _x_no _x_no If yes, explain. If yes, explain. 20. Will this request require special resources (personnel, supplies, etc.?) __yes _x_no If yes, explain. 21. Is this course restricted to particular room type? Kitchen/lab 22. _x_yes __no If yes, explain. __Course fulfills requirement for _____________________________ program/degree _x_Course is an elective for ___Culinary Arts ______________________ program/degree __Course is elective for AA degree 23. This course __increases __decreases _x_makes no change in number of credit required for the program(s) affected by this action 24. Is this course taught at another UH campus? __yes _x_no a. If yes, specify campus, course, alpha and number b. If no, explain why this course is offered at MCC There is a huge concern regarding obesity and diet-related diseases of Americans. This course attempts to teach students and those already in industry to prepare/serve healthier food. Healthy cookery courses are taught at most culinary schools and will be added to KCC’s curriculum next year. 25. a. Course is articulated at __UHCC __UH Manoa __UH Hilo __UH WO __Other/PCC b. Course is appropriate for articulation at __UHCC __UH Manoa __UH Hilo __UH WO _x_Other/PCC c. Course is not appropriate for articulation at __UHCC __UH Manoa __UH Hilo __UH WO __Other/PCC d. Course articulation information is attached? __yes _x_no ....................................................................... Proposed by Approved by ________________________________ Author or Program Coordinator/Date _________________________________ Academic Senate Chair/Date Requested by _________________________________ Division or Unit Chair/Date Recommended by _________________________________ Chief Academic Officer/Date _________________________________ Curriculum Chair/Date Revised Sept 2003/AC _________________________________ Chancellor/Date