CA 112 - Menu Planning and Nutrition

1. Identify and discuss dietary guidelines and recommended dietary allowances based on current USDA Food Guideline principles and food groups [demonstrated through Multiple Choice Exams]. [ACFEF Section 9 - Nutrition, (1)]
2. Evaluate the components and functions of a standardized recipe [demonstrated through Individual Projects/Presentations]. [ACFEF Section 3 - Business and Math Skills, (2a)]
3. Explain the factors that affect taste, how we perceive those tastes and what we can do to optimize a combination of seasonings and flavors when preparing and cooking food [demonstrated through Quizzes]. [ACFEF Section 4 - Food Preparation, (4)]
4. Identify and discuss dietary guidelines and recommended dietary allowances based on current USDA Food Guideline principles and food groups [demonstrated through Multiple Choice Exams]. [ACFEF Section 9 - Nutrition, (1)]
5. Describe primary characteristics, functions and major food sources of major nutrients [demonstrated through Multiple Choice Exams]. [ACFEF Section 9 - Nutrition, (2)]
6. List the primary characteristics, functions and sources of vitamins, water and minerals [demonstrated through Workbooks/Worksheets]. [ACFEF Section 9 - Nutrition, (3)]
7. Interpret food labels in terms of the portion size, ingredients and nutritional value [demonstrated through Multiple Choice Exams]. [ACFEF Section 9 - Nutrition, (4)]
8. Identify common food allergies and determine appropriate substitutions. (i.e. gluten, sugar, lactose free) [demonstrated through Multiple Choice Questions]. [ACFEF Section 9 - Nutrition, (5)]
9. Evaluate and analyze recipes and menus using dietary guideline recommendations, food guides and food labels [demonstrated through Workbooks/Worksheets]. [ACFEF Section 9 - Nutrition, (6)]
10. Discuss contemporary nutritional issues to include specialty diets, dietary trends, and religious dietary laws (i.e. vegetarianism, veganism, heart-healthy menus, food allergies, alternative dieting, etc., [demonstrated through Multiple Choice Exams]. [ACFEF Section 9 - Nutrition, (7)]
11. Discuss cooking techniques that apply sound nutritional principles and current industry trends [demonstrated through Multiple Choice Exams]. [ACFEF Section 9 - Nutrition, (8)]
12. Develop a guest service process when handling difficult guest situations, including accommodating the disabled [demonstrated through Online Discussion/Journals/Blogs]. [ACFEF Section 10 - Dining Room Service, (6)]
13. Identify basic menu principles when determining layout and design [demonstrated through Individual Projects/Presentations]. [ACFEF Section 11 - Menu Planning, (1)]
14. Describe the various types of menus available and explain when and how they are to be used [demonstrated through Multiple Choice Exams}. [ACFEF Section 11 - Menu Planning, (2)]
15. Create menu descriptions following established truth-in-menu guidelines [demonstrated through Individual Projects/Presentations]. [ACFEF Section 11 - Menu Planning, (4)]
16. Apply principles of nutrition when developing recipes and menu choices, including labeling laws that address allergies and raw food [demonstrated through Individual Projects/Presentations]. [ACFEF Section 11 - Menu Planning, (5)]
17. Discuss menu-planning resources to include the internet, professional sources, vendors, and foodservice associations [demonstrated through Multiple Choice Exams}. [ACFEF Section 11 - Menu Planning, (8)]
18. Develop a menu layout for a foodservice operation to include an example of a cyclical, a la carte, prix-fixe, or table d’ hôte, or buffet [demonstrated through Individual Discussion/Journals/Blogs]. [ACFEF Section 11 - Menu Planning, (10)]
19. Explain the importance of sustainable practices in a foodservice operation [demonstrated through Multiple Choice Exams]. [ACFEF Section 13 - Environmental Sustainability, (1)]

II. Chapter 2: Using Dietary Recommendation, Food Guides, and Food Labels to Plan Menus

III. Chapter 3: Carbohydrates

IV. Chapter 4: Fats and Oils

V. Chapter 5: Protein

VI. Chapter 6: Vitamin

VII. Chapter 7: Minerals and Water

VIII. Chapter 8: Concepts of Healthy Cooking

IX. Chapter 9: Recipe Makeovers

X. Chapter 11: Handling Customers Special Nutrition Requests (Nutrition and Health) Food Allergies

XI. Chapter 12: Weight Management and Exercise

XII. Chapter 13: Nutrition for All Ages

XIII. Menu - Know your Customer, Restaurant Concepts

XIV. Menu - Nutritional Analysis of complete meals

XV. Menu - Writing, Layout/Design, Evaluation Strategies

XVI. Non-Commercial Menus

PowerPoint Presentation: 10-25%

Handout exercises: 10-25%

Group participation/discussions and presentation, internet resources, computer lab: 0-33%