Cuyahoga Valley Career Center Department of Science
Applied Culinary Science: Biochemistry
Syllabus - Course Information 2011-2012
Instructor:
Phone:
Mrs. Sheri Zakarowsky
(440) 746-8330
Location:
Email:
Science 318
szakarowsky@cvccworks.com
Course Description: : Welcome to Biochemistry! This is a one credit junior course that specifically addresses biological
and chemical topics related to the field of culinary science. During the first semester food safety and toxicology are
discussed. Fundamental chemistry, including properties of water, is the primary focus of the third quarter. Third quarter
topics also include nutrition, digestion, and food additives. The fourth quarter is devoted to the biochemistry of lipids,
proteins, and carbohydrates. Please read over the policies and guidelines below, share this syllabus with your parents,
and sign the last page.
Biochemistry is closely aligned with college level courses that prepare students for careers in food industry, research, and
nutrition science. The goals of this course are to provide a foundation in food science, allowing them to make informed
choices relative to careers and/or further education.
Textbooks:
Johnson and Wales University (Publisher). 2002 Culinary Essentials, Glencoe/McGraw-Hill.
Mehas, Kay & Sharon Rodgers. 2002. Food Science: The Biochemistry of Food and Nutrition. New York, New York:
Glencoe McGraw-Hill.
NRA Educational Foundation. 2004. Servsafe Essentials. Hoboken, N.J: John Wiley & Sons.
Additional Materials: Current scientific/trade articles along with excerpts from other sources will be used to supplement
text readings.
Course Topics:
The following is a list of topics that we will cover throughout the year.
Quarter 1&2: Chapters 7 & 8 (Culinary Essentials). Chapter 7 addresses safety, sanitation, and foodborne illnesses.
Chapter 8 deals with HACCP applications (hazard analysis critical control points) and elements related to safe food
handling, preparation, and storage. Chapters 1 – 12 (ServSafe Essentials). In preparation for the ServSafe Examination,
the entire text, which deals with food safety, will be covered. Chapter 21 (Food Science). Chapter 21 relates the process
of leavening to food science with discussions of different types of leaving agents.
Quarter 2&3: Chapters 1, 2, 6, 7, 8 & 9. (Food Science). Chapters 1 and 2 provide a basic introduction to food science.
Chapter 6 relates to the sensory evaluation of foods. Chapters 7, 8, and 9 deal with the chemistry-related portion of food
science. Within these chapters a foundational explanation of chemistry is provided concluding with specific discussions
relating to water.
Quarter 3&4: Chapters 11, 12, 13, & 14. (Food Science). Chapter 11 introduces the concept of energy and relates these
principles to food science. Chapter 12 discusses nutrition and different means to evaluate food and diets. Chapter 13
provides a detailed explanation of the process of digestion (the chemical/physical breakdown of food) as well as the
anatomical structures related to digestion. Chapter 14 introduces the topic of metabolism and includes discussions
related to ATP, homeostasis, and weight management.
Quarter 4: Chapters 15, 16, 17, & 24 (Food Science). Chapter 15 begins the discussions related to the four major
macromolecules found in foods (three will be covered). Carbohydrates are defined and then categorized by presence in
different types of food. Chapter 16 provides information related to another class of macromolecules, lipids. Chapter 17
addresses the third group of macromolecules, proteins, and provides information related to the structure and cooking of
proteins. Food additives, their regulation, benefits, and concerns are outlined in chapter 24.
S. Zakarowsky
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Cuyahoga Valley Career Center Department of Science
Applied Culinary Science (Biochemistry)
Syllabus - Course Information
Grading*: Grades will be assigned based on a percentage of total points earned divided by total points possible. The
grading breakdown will be as follows:
Tests
60%
Homework, Labs, Additional Assignments
(includes article reviews, misc.)
35%
Participation/Attendance
5%
*These percentages are approximate and may be adjusted as needed.
**Labs are classroom activities that CANNOT be made up.
Refer to the student handbook for the grading scale.
Tests: Tests are designed to assess your knowledge of book, lecture, and lab material. Missed tests will be completed in as
many days as the length of the absence. A zero will be given if the test is not made up in that time period.
Participation: Your participation in this class is expected and is a tenth of your grade. You need to ask and answer
questions, stay on task, and avoid side conversations. To help with this please try the following suggestions: get plenty of
sleep and eat something for breakfast. If you are sleeping in class, then you are not participating! If you are absent,
tardy, missing homework or book, sleeping in class, using a cell phone (having it out during class), texting, bringing
food or drinks to class, being disruptive, or are not participating in required activities or discussion, you will not earn
participation points that day.
Homework: Homework will be assigned several times each week and will include both reading and problem solving.
Homework is due at the beginning of the period and will be accepted only at that time. Reading assignments MUST be
completed prior to the beginning of class. No credit will be given for late homework. All assignments are posted on my
school website so you can check it when you are absent.
Laboratory: Lab activities will be conducted routinely and as they correlate to lecture material. In-lab and homework
related to lab activities (drawings, diagrams, and written explanations) will be assigned.
Materials: Materials required for this class include textbook, pens and pencils for drawing, loose-leaf paper, and a
notebook to keep handouts and returned homework in. You will need to keep handouts and returned homework to study
for semester exams.
Attendance: A student missing more than five days in any quarter will be required to complete additional assignments to
counter missed class time. Excessive absences will result in failure of the course. Students are permitted to use the
school - issued agendas as hall passes twice per quarter for restroom use and/ or other potential circumstances. They
must also sign out on the provided sign out record.
Missed work/extra help: If you are absent a valid excuse is required before any makeup work will be accepted. You will
have the equivalent of excused days missed to make up any work once you return from an absence. The absence policy as
stated in the student handbook will apply. I will be happy to provide extra help to anyone feeling that they may need
assistance. See me and we will schedule an appointment. I may recommend that you see me occasionally if I feel that you
are having difficulty grasping a concept.
Classroom Behavior:
1.
2.
3.
You are expected to follow all CVCC rules in your Student Handbook, e.g. food, beverages, headsets, mp3
players and cell phones are not allowed in class. Violations result in loss of participation points for that day,
notation in Progress Book. Phones and mp3 players will be turned in to the office.
Do your best. You are all young adults and should behave as such, giving your best effort each day. This
means you need to complete all assignments and study for all quizzes and tests in order to pass.
Be kind. Respect yourselves, your classmates, myself, and your physical surroundings. I have no tolerance for
rude and obnoxious comments or actions towards other members of the class. Leave everything in the
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Cuyahoga Valley Career Center Department of Science
Applied Culinary Science (Biochemistry)
Syllabus - Course Information
4.
5.
6.
7.
classroom as you found it. Write on paper, not the desk top. Keep a book cover on your textbook to prevent
damage. If your book is damaged during the year, you will have to pay for its replacement.
Your dress should be appropriate to the classroom and the work environment. If you have any questions
about this refer to the Student Handbook or see me.
Profanity has no place in the classroom or in the workforce.
Cheating and dishonest behavior results in a zero for the assignment and referral to the office. This includes
plagiarism (copying the work of another individual or source) on any assignment, copying during a test or
quiz, or looking at books, notes, etc. during a test.
No food or beverages, including water bottles, are allowed in any area of any science classroom. This is an
OSHA requirement. If you bring them to class, you will have to throw them in the trash and will lose that
day’s participation points.
I believe in treating you all as individuals. Therefore, all problems will be dealt with on an individual basis. If you and I
cannot reach an understanding, I may contact your parents and principal.
Keep this syllabus in your notebook for reference during the school year.
Students and parents should read the syllabus and course information and then sign the following page. Return this to
your teacher by Friday of the first week of school. Signatures will be kept on file in my office.
Let’s have a great school year!
S. Zakarowsky
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3/7/2016
Cuyahoga Valley Career Center Department of Science
Applied Culinary Science (Biochemistry)
Syllabus - Course Information
Students and parents should read the syllabus and course information and then sign the following. Return this to your
teacher by Friday of the first week of school. Signatures will be kept on file in my office.
I have read this syllabus and course information and understand the class requirements.
Print student name ________________________ Sign student name _________________________
Print parent name ________________________ Sign parent name _________________________
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