221syll01 - NUTR 221 TRUCKEE MEADOWS COMMUNITY COLLEGE...

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NUTR 221 1 TRUCKEE MEADOWS COMMUNITY COLLEGE Quantity Food Purchasing- NUTR 221 Spring 2011 Course Title: Quantity Food Purchasing Professor: Heather Graham-Williams PhD, RD Time: Tuesday and Thursday 11-12:15 Room: RDMT 404 Course Website: http://classes.tmcc.edu/hgraham Office Hours: Monday: 10-1 pm, Tuesday/Thursday: 12:30-1:30 pm, * Make an appointment if these times are not workable Office Location: RDMT 321A Phone: 673-7138 E-mail: hgraham@tmcc.edu Dietetic Technician Program Website: http://www.tmcc.edu/nutrition/programs REQUIRED TEXT 1. The Book of Yields, Accuracy in Food Costing and Purchasing, 8 th edition, Francis T. Lynch, John Wiley & Sons, Inc. ISBN 978-0-470-19749-3 2. Introduction to Foodservice, 11 th edition, June Payne-Palacio, Monica Theis Pearson Prentice Hall ISBN 978-0-13-500820-1 3. There will also be handouts and downloadable reading materials assigned. RECOMMENDED TEXT 1. Food for Fifty, 12 th edition, Mary Molt, Prentice Hall. ISBN 0-131-13871-5 2. Management Practice in Dietetics, 2 nd ed., Hudson, Nancy, 2006 Thomson Wadsworth. ISBN: 0-534-51657-2 *USED IN NUTR 220 COURSE DESCRIPTION This course covers food purchasing for food service systems, understanding cost factors, food laws, quality standards and basic manufacturing processes. COURSE OBJECTIVES 1. Students will demonstrate the ability to work effectively as a team member. 2. Students will demonstrate the knowledge of basic concepts and techniques of food preparation and processing. 3. Students wil demonstrate the ability to write specifications for food. 4. Students will demonstrate the ability to develop menus and purchase foods for large quantity food production facilities and/or programs. 5. Students will demonstrate the knowledge fo maintaining inventory in a quantity food production facility. 6. Students will demonstrate the ability to develop menus that are culturally, nutritionally and therapeutically appropriate. 7. Students will be able to describe how foods are marketed. 8. Students will have the ability to produce standardized recipes and determine the cost of a recipe and menu. METHOD OF INSTRUCTION This course is primarily taught through lecture, discussion and hands-on in class activities. Because of the reliance on hands-on activities in class, attendance is essential for success in the course.
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NUTR 221 2 COURSE REQUIREMENTS Attendance and Participation Lecture attendance and participation is mandatory. The professor may administratively withdraw any student who has more than three unexcused absences. Assigned Readings
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221syll01 - NUTR 221 TRUCKEE MEADOWS COMMUNITY COLLEGE...

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