Alignment with Academic Program

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1 Food Principles and Meal Management Department of Agriculture, Nutrition & Human Ecology College of Agriculture and Human Sciences Instructor Name: Office Location: Faye M. Walker MS, RD, LD 123 May Hall Office Phone: (936) Fax: Address: Snail Mail (U.S. Postal Service) Address: Office Hours: Posted Virtual Office Hours: 9am-5pm Prairie View A&M University P.O. Box Mail Stop Prairie View, TX Course Location: Lec: SR Collins Room 331 Lab :May Hall Room 106 Class Meeting Days & Times: MW 1:00 2:50 Course Abbreviation and Number: HUNF 2653, Catalog Description: Principles of preparation, organization, and management applied to planning, preparation, serving and marketing nutritious meals to individuals and groups at various socioeconomic levels. Principles of Management in work areas, organization techniques, and standards for meal service and table appointments. Lecture and laboratory. Credit 3 semester hours. Prerequisites: HUSC 1343 Co-requisites: NONE Required Text: Brown, A. (2011) Understanding Food, Principles and Preparation, 4 rd ed. Belmont, CA, Wadsworth/Thomson Brown, A. & Beathard, K. (2008) Understanding Food Principles and Preparation Lab Manual. Wadsworth/Thomson Recommended Text: Bennion, Marion. Introductory Foods New York: McMillan, 1995 McWilliams, M. Fundamentals of Meal Management. New York: McMillian. Access to Learning Resources: PVAMU Library: phone: (936) ; web: University Bookstore: phone: (936) ; web: Course Goals or Overview: The goal of this course is to Introduce basic scientific principles of meal management, preparation, and food safety.

2 Course Objectives/Accrediting Body (CADA) Standards Met: KR 2.1.a: Expected Learning Outcome: Students are able to demonstrate effective and professional oral and written communication and documentation and use of current information technologies when communicating with individuals, groups and the public. KR 4.1.a: Expected Learning Outcome: Students are able to apply management and business theories and principles to the development, marketing and delivery of programs or services. KR 4.1.b: Expected Learning Outcome: Students are able to determine costs of services or operations prepare a budget and interpret financial data.. KR 4.2.a: Expected Learning Outcome: Students are able to apply safety principles related to food, personnel and consumers. SK5.1 a: Expected learning Outcome: Students are able to apply established principles in planning, modification and evaluation in developing menus. SK5.1c: Expected learning Outcome: Students are able to and explain principles of food science and techniques of food preparation, in the development and storage of food products acceptable to diverse groups At the end of this course, the student will 1 Have basic knowledge of food preparation and culinary techniques. 2 Understanding basic sensory evaluation of food. 3 Understanding the psychological social and cultural and ethnic factors affecting food consumption. 4 Demonstrating and understanding principles for menu planning, food preparation and preservation of various food products. 5 Plan menus to demonstrate knowledge of basic nutrition principles, aesthetics and resource management tools. 6 Illustrate food preparation methods using safe and sanitary procedures. 7 Demonstrate awareness of basic scientific principles through laboratory experiences. 8 Identify established standards for food policies products and laws, regulations and policies governing these. 9 Understand the formulation of food policies governing local, state, and national food security. 10 Manage meal service by demonstrating ability in etiquette, table setting and service for various occasions. 11 Understand the role of food in prompting a healthy lifestyle and pleasurable eating. 12 Identify established standards for food products and the factors affecting good quality. 13 Calculate nutrient composition of food and recipe. 14 Translate nutrition needs into menus for individuals and groups. 15 Demonstrate basic food preparation and presentation skills. Alignment with Academic Program Alignment with Core Curriculum,

3 16 Modify recipes for group dietary needs. 17 Demonstrate basic knowledge of care and use of equipment Code Key T = Taught R = Reinforced I = Integrated

4 Course Evaluation Methods This course will utilize the following instruments to determine student grades and proficiency of the learning outcomes for the course. Exams written tests designed to measure knowledge of presented course material Exercises written assignments designed to supplement and reinforce course material Projects web development assignments designed to measure ability to apply presented course material Class Participation daily attendance and participation in class discussions Grading Matrix Instrument Value (points or percentages) Total Assignments 8 assignments at 10 points each 80 Papers 2 papers at 20 points each 40 Exercises 4 exercises at 15 points each 60 Quizzes 2 quizzes at 20 points each 40 Projects 2 projects at 30 points each 60 Mid Term Exam Class Participation/ Discussion Final Exam Total: 400 Grade Determination: A = pts; B = pts; C = pts; D = pts; F = 199pts or below Course Procedures Submission of Assignments: Late or pass due assignments from unexcused absences will not be accepted toward satisfying the course requirements. Formatting Documents: Microsoft Word is the standard word processing tool used at PVAMU. If you re using other word processors, be sure to use the save as tool and save the document in either the Microsoft Word, Rich-Text, or plain text format. Exam Policy Exams should be taken as scheduled. No makeup examinations will be allowed except under documented emergencies (See Student Handbook). Professional Organizations and Journals Journal of American Dietetic Association) References Molt, Mary Food for Fifty 12 th ed.

5 Course Procedures Week Chapter 1 1, 2, 29, 30 Food Selection and Evaluation Government Food Regulation Careers in Food and Nutrition 2 4 Food Safety 3 Basic of Food Composition 5 Food Preparation Basics Heat Transfer in Cooking Microwave Cooking Seasoning & Flavor Materials 3 6 Meal Management 7 Meat 4 8 Poultry 9 Seafood 5 10 Milk, Milk Products 11 Cheese 6 12 Egg and Egg Cookery 7 13 Vegetables and Vegetable Preparation 14 Fruit & Fruit Preparation 8 15 Salad Dressing 22 Fats and Oils 9 16 Cereal and Pasta 17, 18 Starches, Flour, Flour Mixture and Leaving Agents Quick Breads 20 Yeast Breads Cakes and Cookies 24 Pastry Sugars and Sweeteners 25 Candies Frozen Desserts and Gelatin 27 Beverages

6 14 Event Meal (Major Project) Laboratory Experiences (2 hours/week): 1. Equipment terminology and Inventory 2. Food terminology 3. Measuring Techniques 4. Food and Equipment safety. 5. Selection, use and care of equipment. 6. Methods of preparation using small and large items. 7. Food selection. 8. Food preparation techniques. 9. Principles underlying cooking of various foods. 10. Menu planning, meal preparation, and service for breakfast, lunch, dinner and/ or special occasions. Laboratory Learning Activities:* Week Topic Learning Activities & Assignments Safety Orientation 1 Introduction Equipment Identification Teaching Aid Handouts and Measuring Techniques Unit 2 A-F pp Product Evaluation using Descriptive Unit 1, pp. 3 Terms Microwave Cooking Evaluation of Food Products Using Descriptive Terms Unit 2 G, pp and J, pp. 24 K, pp Meat and Plant Protein Unit 3 Comparison of connective tissue in meat and cooking methods C, pp. 34 effect of tenderizers on meat D, pp Poultry & Seafood Unit 4 Comparison of store brand vs name brand chicken A, pp. 44 Unit 5 Coagulation of fish protein by heat Comparison of fresh and frozen fish A,pp.52 5 Milk and Cheese Unit 6 Coagulation of fresh milk-b pp. 59

7 6 Eggs Unit 8 7 Fruit and Vegetables Unit 9 Evaluation of white sauces -C pp 61 Unit 7 Effects of heat on cheese- B, pp. 71 Cheese sauces -D pp. 73 Hard-cooked fresh and deviled egg B, pp. 81 Comparison of baked and stirred custards -D,pp. 83 Factors influencing egg white foams E, pp. 84 Enzymatic oxidative 13 rowing A, pp95 Effects of cooking treatments on vegetable pigment C pp 97 Effects of cooking medium on apples- B, pp 97 8 Emulsifier, gelatin, fats and oils Unit 15 Effects of solid vs liquids fats on quality of a baked product- G, pp182 Identify Emulsifier-H pp183 Preparation of mayonnaise variation-j,pp Cereal, Pasta, Starches Unit 11 Comparison of types of rice- B, pp122 Effect of flour type cake C, pp123 Preparation of gluten ball- D, pp Quick Breads/Yeast Bread Unit 13 Chemical production of carbon dioxide-a,pp149 Yellow cake with leavening agent variations B, pp 155 Effect of manipulation and flour type on muffins- E, pp154 Preparation of yeast breads by various methods-a, pp Cakes & Cookies Unit 16 Effect of sweeteners of shortened cakes A,pp 196 Effect of fats and shortened cakes -A,pp197

8 12 Pastry & Pies Unit 17 Effect of type of fat -App 206 Effect of type of flour- B, pp 207 Effect of extent of manipulation C, pp Candies, Frozen Desserts Beverages Unit 18 Activities A-H, pp Unit 19 Activities A-C, pp Unit 20 Activities A-F,pp Meal Management Project As instructed in major assignment Handout *Student shall take pictures of their final product for each activity and placed in Lab note book with summary report. Mid Term Project (Individual) Major Projects I. 1. Utilize the appropriate format. Plan one week s menu for breakfast, lunch and dinner to meet the RDA/DRIs for a twenty year old male and female. Note: Menu analysis must be attached to menus 2. Modify one day s menus to meet the appeal, and nutrition requirements for: a. A 2 year old male and b. A 72 year old female who has chewing problems Note: Nutrient analysis must be attached to each one day modified diet. Final Project (Class Group Project) II. Major Assignment II. The class must: Plan, prepare and host a luncheon or reception for individuals. Each student is responsible for a minimum of two guest and participate in the 2) preparing and distributing of invitation to guest 3) the event menu planning 4) budgeting 5) shopping 6) meal preparations 7) service 8) hosting of the entire event and cleaning up. Plan must be submitted to the instructor for approval no later than thirty days prior to the scheduled event.

9 Leaders should be selected for the following areas/functions by class for project II 1. Menu Planning 2. Receipts/Scaling 3. Nutrient Analysis 4. Budget/Cost 5. Shopping 6. Meal Preparation 7. Table Set-up 8. Host/Hostess and Summary Writers 9. Meal Service 10. Invitations 11. Clean Up 12. Picture taker and Summary Writing Meal Management Plan must include: 1. Theme 2. Guest host 3. Menu 4. Scaled Recipes 5. Market Order 6. Cost 7. Table setting arrangement, cover and center piece(s) 8. Class leaders Follow up summary report with pictures, and participation evaluation forms are due on the day of finals. Materials Required: Pen, notebook or folder, pencils, camera Comfortable, flat, closed shoes Clean white lab coat (knee length with loosely fitted sleeves) Hair net or clean ball cap NOTE: No excessive jewelry or artificial nails allowed, no nail polish with jeweled decoration Evaluation: 1. All grades will be averaged for a percentage grade. 2. Test and quizzes will be announced upon the completion of each unit. 3. Each student shall participate in laboratory experiences. 4. Students must submit answers to questions, pictures and a written summary of all learning activities as assigned. Late or pass due assignments from unexcused absences will not be accepted toward satisfying the course requirements. Please schedule all appointments with office staff in Room 101.

10 University Rules and Procedures Disability statement (See Student Handbook): Students with disabilities, including learning disabilities, who wish to request accommodations in class should register with the Services for Students with Disabilities (SSD) early in the semester so that appropriate arrangements may be made. In accordance with federal laws, a student requesting special accommodations must provide documentation of their disability to the SSD coordinator. Academic misconduct (See Student Handbook): You are expected to practice academic honesty in every aspect of this course and all other courses. Make sure you are familiar with your Student Handbook, especially the section on academic misconduct. Students who engage in academic misconduct are subject to university disciplinary procedures. Forms of academic dishonesty: 1. Cheating: deception in which a student misrepresents that he/she has mastered information on an academic exercise that he/she has not mastered; giving or receiving aid unauthorized by the instructor on assignments or examinations. 2. Academic misconduct: tampering with grades or taking part in obtaining or distributing any part of a scheduled test. 3. Fabrication: use of invented information or falsified research. 4. Plagiarism: unacknowledged quotation and/or paraphrase of someone else s words, ideas, or data as one s own in work submitted for credit. Failure to identify information or essays from the Internet and submitting them as one s own work also constitutes plagiarism. Nonacademic misconduct (See Student Handbook) The university respects the rights of instructors to teach and students to learn. Maintenance of these rights requires campus conditions that do not impede their exercise. Campus behavior that interferes with either (1) the instructor s ability to conduct the class, (2) the inability of other students to profit from the instructional program, or (3) campus behavior that interferes with the rights of others will not be tolerated. An individual engaging in such disruptive behavior may be subject to disciplinary action. Such incidents will be adjudicated by the Dean of Students under nonacademic procedures. Sexual misconduct (See Student Handbook): Sexual harassment of students and employers at Prairie View A&M University is unacceptable and will not be tolerated. Any member of the university community violating this policy will be subject to disciplinary action. Attendance Policy: Prairie View A&M University requires regular class attendance. Excessive absences will result in lowered grades. Excessive absenteeism, whether excused or unexcused, may result in a student s course grade being reduced or in assignment of a grade of F. Absences are accumulated beginning with the first day of class. Student Academic Appeals Process Authority and responsibility for assigning grades to students rests with the faculty. However, in those instances where students believe that miscommunication, errors, or unfairness of any kind may have adversely affected the instructor's assessment of their academic performance, the student has a right to appeal by the procedure listed in the Undergraduate Catalog and by doing so within thirty days of receiving the grade or experiencing any other problematic academic event that prompted the complaint.

11 Technical Considerations for Online and Web-Assist Courses Minimum Hardware and Software Requirements: -Pentium with Windows XP or PowerMac with OS 9-56K modem or network access -Internet provider with SLIP or PPP -8X or greater CD-ROM -64MB RAM -Hard drive with 40MB available space -15 monitor, 800x600, color or 16 bit -Sound card w/speakers -Microphone and recording software -Keyboard & mouse -Netscape Communicator ver or Microsoft Internet Explorer ver. 5.0 /plug-ins -Participants should have a basic proficiency of the following computer skills: Sending and receiving A working knowledge of the Internet Proficiency in Microsoft Word Proficiency in the Acrobat PDF Reader Basic knowledge of Windows or Mac O.S. Netiquette (online etiquette): students are expected to participate in all discussions and virtual classroom chats when directed to do so. Students are to be respectful and courteous to others in the discussions. Foul or abusive language will not be tolerated. When referring to information from books, websites or articles, please use APA standards to reference sources. Technical Support: Students should call the Prairie View A&M University Helpdesk at for technical issues with accessing your online course. The helpdesk is available 24 hours a day/7 days a week. For other technical questions regarding your online course, call the Office of Distance Learning at or Communication Expectations and Standards: All s or discussion postings will receive a response from the instructor within 48 hours. You can send anytime that is convenient to you, but I check my messages continuously during the day throughout the work-week (Monday through Friday). I will respond to messages during the work-week by the close of business (5:00 pm) on the day following my receipt of them. s that I receive on Friday will be responded to by the close of business on the following Monday. Submission of Assignments: Assignments, Papers, Exercises, and Projects will distributed and submitted through your online course. Directions for accessing your online course will be provided. Additional assistance can be obtained from the Office of Distance Learning. Discussion Requirement: Because this is an online course, there will be no required face to face meetings on campus. However, we will participate in conversations about the readings, lectures, materials, and other aspects of the course in a true seminar fashion. We will accomplish this by use of the discussion board. Students are required to log-on to the course website often to participate in discussion. It is strongly advised that you check the discussion area daily to keep abreast of discussions. When a topic is posted, everyone is required to participate. The exact use of discussion will be determined by the instructor. It is strongly suggested that students type their discussion postings in a word processing application and save it to their PC or a removable drive before posting to the discussion board. This is important for two reasons: 1) If for some reason your discussion responses are lost in your online course, you will have another copy; 2) Grammatical errors can be greatly minimized by the use of the spell-and-grammar check functions in word processing applications. Once the post(s) have been typed and corrected in the word processing application, it should be copied and pasted to the discussion board.

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