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HOSP304 - Nutrition in the Food Service Industry

Course Details

Course Code: HOSP304 Course ID: 3995 Credit Hours: 3 Level: Undergraduate

An introduction to basic nutrition concepts and concerns in relation to food preparation and service in the hospitality industry. Students are introduced to nutrition and dietary guidelines and the connection to healthy life styles and prevention of health issues.





Prerequisites

Course Schedule

Registration Dates Course Dates Session Weeks
06/24/19 - 11/29/19 12/02/19 - 01/26/20 Fall 2019 Session D 8 Week session
09/30/19 - 02/28/20 03/02/20 - 04/26/20 Winter 2020 Session D 8 Week session

Current Syllabi

After successfully completing this course, you will be able to:

  • Identify terms and standards within nutritional analysis
  • Explain the role of food in relation to choosing a healthy lifestyle
  • Apply nutrition principles to menu planning
  • Integrate knowledge and skills in food and nutrition with professional issues affecting the food service industry
  • Analyze ingredients and production methods within recipe modification to affect nutritional value

Reading Assignments:

The textbook and additional journals as assigned in the lessons

Forum Assignments:

Detailed forum expectations and grading rubrics are posted in the forums and in the classroom lessons.

Homework Assignments and Final Project:

There are assignments due throughout the course, and a final project. Specific details for each assignment can be found in the Assignments section of your online classroom.

Quizzes

Online quizzes may be comprised of multiple choice, short answer and true/false questions.

NameGrade %
Forums 40.00 %
Introduction Forum 4.00 %
Forum Week 1-B 4.00 %
Forum Week 2 4.00 %
Forum Week 3 4.00 %
Forum Week 5 4.00 %
Forum Week 6 4.00 %
Forum Week 4 4.00 %
Forum Week 7 4.00 %
Forum Week 8 4.00 %
Constitution Day Extra Credit Forum 4.00 %
Final Course Project 15.00 %
Final Project: Planning & Evaluating a Menu 15.00 %
Assignments 25.00 %
Assignment Week 2: Interactive Food Intake Analysis 6.25 %
Assignment Week 4: The Role of Food 6.25 %
Assignment Week 6: Organic Essay 6.25 %
Extra Credit 6.25 %
Quizzes 20.00 %
Week 5 Quiz 2.86 %
Week 4 Quiz 2.86 %
Week 3 Quiz 2.86 %
Week 2 Quiz 2.86 %
Week 1 Quiz 2.86 %
Week 7 Quiz 2.86 %
Week 6 Quiz 2.86 %

The VitalSource e-book is provided via the APUS Bookstore.

Please visit http://apus.libguides.com/bookstore for more information.

Required Readings – As assigned, see Weekly Lessons and Forum Postings

Additional Resources and Websites See Weekly Lessons

Book Title:Nutrition for Foodservice and Culinary Professionals, 9th Ed. - the VitalSource e-book is provided inside the classroom
ISBN:9781119148494
Publication Info:VS-Wiley
Author:Drummond / Brefere
Unit Cost:$122.53
Electronic ISBN:9781119195184
Electronic Unit Cost:$30.00

Previous Syllabi

Not current for future courses.