This course will provide an overview of basic child nutrition operations as well as managerial skills and knowledge of managing child nutrition programs. Course outcomes will equip cafeteria mangers with the necessary knowledge, skills and work practices to positively impact their programs and improve work practices to support program changes that address the many health issues confronting our children.
This course will provide an introduction to sports nutrition including definitions of sports nutrition and general nutrition concepts, a review of digestion and energy metabolism, a thorough explanation of macronutrients, micronutrients, and water as they relate to athletic performance. The course will also review the most current research as it relates to the energy systems and specific nutrition needs of athletes in three categories - endurance, strength/power, and team sports.
This course will enable students to perform basic cost analysis related to food service operations. The student will perform calculations associated with food costs, labor costs, menu pricing, and other pertinent management functions.
This course will provide students with an introduction to the science of baking including the purpose of common ingredients found in the bakeshop, the effect of certain baking techniques and the application of culinary math to recipe conversions. Students will study the procedures used to prepare the following categories of baked goods: cookies, quick breads, pies, cakes, basic yeast doughs, Pate a Choux, and pastry fillings and sauces. This course will also review history of the pastry industry and current industry trends.
The emphasis is on food service equipment selection and layout in relation to production and workflow. Specifications, energy sources, use and care of food service equipment will be included in the course. Students will demonstrate the utilization and care of selected food service equipment in a laboratory setting.
This course will provide an overview of basic nutrition as well as nutrient standards used to evaluate nutrition status among Americans. Specific focus will include nutrition needs from pre-pregnancy through adolescence. Students will evaluate the new dietary guidelines and food pyramid system and complete a menu planning assignment and a computer-aided diet analysis for an individual between the ages of 2-18.
Intro to the Food Service and Hospitality Industry
This course is an overview of all aspects of the hotel, foodservice, restaurant, and travel and tourism businesses, including operations, marketing, and sales. Trends in this rapidly changing industry will be stressed.
This course is a study of the nutrients, their sources, and their relationship to body functions. Each stage of the life cycle will be studied as it relates to changing nutritional requirements for individuals and family groups of varying cultural and economic levels. Students will evaluate their daily nutritional intake against recommended daily allowances.