Thomas Edison State University | Prior Learning Assessment Course Description
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PLA Portfolio Assessment Course Subjects

Food

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Courses 1-10 of 17 matches.
Food and Culture   (ANT-430)   3 credits  
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Course Description
Culinary customs studied cross-culturally. Food in relation to sex, kinship, politics, economics, religion. Visual, olfactory, textural, and gastronomic food preferences. Values and nutrition. World nutritional systems.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Discuss how culture and food define each other; its social identity and symbolic expression
  • Describe food acquisition, choices, preparation, consumption, etiquette, and social stratification
  • Demonstrate how food influences aspects of sex, love, marriage, family and kinship
  • Analyze the role of food in economics, politics, power, freedom, religion, purity and taboo
  • Identify peculiarities relative to visual, olfactory, textural, and gastronomic preferences
  • Compare and contrast food values, nutrition standards, healthy body and esthetics
  • Suggest practical applications of findings and means of information sharing

 
Food Service Management   (HMM-152)   3 credits  
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Course Description
A practical guide to food service management including an overview of both restaurant and institutional activities. Effective management is stressed with special emphasis on organization of food service planning, menus and styles, supervising personnel, and controlling food and labor costs. The laws and regulations affecting food services are also covered.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Identify the management characteristics and challenges for specific food service segments.
  • Analyze and evaluate the job responsibilities of specific food service managers.
  • Discuss and apply hospitality operational concepts, theories and practices within specific food service operations to achieve budgeted financial and cost controls.
  • Integrate and apply interdepartmental communication and technology application activities within specific food service operations for effective management and guest satisfaction.
  • Apply the ethical and legal considerations utilized by management in specific food service segments.

 
Food Service Sanitation   (HMM-201)   3 credits  
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Course Description
This course covers techniques and procedures for employing hygienic practices in the food service industry. Topics include food sanitation and microbiology, food spoilage and foodborne illnesses. This course also covers training and education in sanitation for food service personnel. Government regulations as they pertain to the food industry are discussed throughout the course.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Describe receiving, storage and inventory functions for food safety.
  • Identify the various types of equipment and physical operational cleaning and maintenance functions.
  • Apply interdepartmental communication activities for a high sanitation rating.
  • Describe the federal and state regulations, departments, agencies and sanitation rating systems.

 
Nutrition for Today   (NUT-102)   3 credits  
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Course Description
Basic and applied nutrition and food science. Includes identification and physiological roles of nutrients, nutritional requirements, problems with over and under nutrition, and nutritional and food-related diseases. Food additives, processing, safety, and their effects on overall nutrition. Current issues of public significance.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Identify how to properly use the Dietary Guidelines, DRIs, Food Label and My Plate in planning and evaluating their daily diet.
  • Identify factors that influence food choices and eating patterns
  • Interpret how diet and lifestyle change can promote health and aid in disease prevention and treatment of cancer, heart disease, osteoporosis, diabetes, hypertension and dental caries.
  • Describe the role and sources of the macro and micronutrient food components and how the body digests and absorbs these nutrients.
  • Explain the hazards of fad diets, eating disorders such as (anorexia nervosa, bulimia nervosa and binge eating disorders) and how weight management is a key component of good health.

 
The Science of Nutrition   (BIO-208)   3 credits  
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Course Description
The Science of Nutrition is designed to provide students with the foundational knowledge of basic nutritional science. This includes an understanding of the function of the chemical components of foods, including nutrients, vitamins, minerals, and water, and their role in human metabolism. Information on food selection, diet, and health will also be investigated.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Explain the importance of science-based dietary guidelines, dietary assessment, and understanding food labeling in achieving a healthy society.
  • Identify the vitamins and minerals and the role they play in human biological function.
  • Explain the basic structure and function of carbohydrates, fats, and proteins in human nutrition.
  • Describe the steps involved in metabolism and the consequences of consuming too much or obtaining too little energy.
  • Discuss the nutritional needs of special populations, including infants, pregnant women, and those with chronic disease conditions.
  • Conduct a personal dietary analysis that includes self-reflection and recommendations.

 
Food Preparation I   (HOE-111)   3 credits  
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Course Description
Techniques used in the preparation of such basic foods as vegetables, potatoes, eggs, fish, shellfish, and meats. Theories of grilling, frying, broiling, and sautéing, as well as demonstrations and laboratory work on meat cuts and their utilization included.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Identify various basic preparation methods for vegetables, potatoes, eggs, fish, shellfish and meats.
  • Identify the kitchen tools necessary for basic food preparation.
  • Discuss techniques of grilling, frying, broiling and sautéing.
  • Discuss basic food safety principles.
  • Discuss the proper approach to cutting and trimming beef and other meats, poultry, fish.
 
Nutrition and Exercise   (NUT-322)   3 credits  
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Course Description
Nutritional needs related to exercise, including normal dietary needs, special nutritional requirements related to specific types of exercise and weight loss plans that include exercise

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Describe how to properly design individualized eating plans by utilizing diet planning principles, the USDA MyPyramid food guidance system, the RDA, and other food guide plans that incorporate personal and ethnic food preferences.
  • Understand and be capable of applying special nutritional theories related to specific types of exercise.
  • Have a working knowledge of as well as be capable of determining the credibility of various contemporary popular nutritional theories and fallacies and myths used to beguile the public into following them.
  • Identify the differences between nutritional facts and myths based upon current research and knowledge.
  • Understand the role of nutrition as it interacts with other factors relevant to maintaining optimal health and diet throughout the lifecycle (i.e. relationship of diet and disease).
  • Understand the major characteristics, functions of, interrelationships, sources, hazards, and reported problems of various contemporary popular nutritional theories incorporated into exercise and weight loss plans.

 
Radiation Biology   (BIO-402)   3 credits  
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Course Description
General biological effects of the radiation spectrum. Selected topics: radio sensitivity, fallout, radioecology, applications of radiation to medicine, engineering, genetic, food, and technology. Provides an introduction radiation biology which is a field of clinical and basic medical sciences that involves the study of the action of ionizing radiation on living things. Ionizing radiation is generally harmful and potentially lethal to living things but can have health benefits in radiation therapy for the treatment of cancer and thyrotoxicosis.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Knowledge of the general biological effects of the radiation spectrum.
  • Selective topics: radioecology, applications of radiation to medicine, engineering, genetics, food, and technology.
  • Identify technology needed to provide adequate safety for handling radiative elements.
  • Discuss techniques to reduce worker risk from radiation exposure.
  • Describe the different types of ionizing radiation?
  • Explain what LD50 means?
  • Describe the basic principles are used in radiation therapy.
  • Summarize the 4 Rs of radiological biology.

 
Basics of Catering Business   (HMM-160)   3 credits  
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Course Description
A professional approach to providing food service for various occasions. Included are: client solicitation; presentation, menu planning and pricing of various types of table services and settings; also packaging of the total occasion for the client.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Identify the food catering operational concepts and practices to achieve guest satisfaction and financial success.
  • Describe the process of serving the customer and their guests from menu planning to serve the final menu course.
  • Describe intradepartmental and interdepartmental communications activities for effective guest satisfaction, including production kitchen, customer and as necessary external party and banquet facilities.
  • Analyze and compare the roles and responsibilities of operational supervisors and managers.

 
Microbiology   (BIO-351)   4 credits  
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Course Description
The course emphasizes the principles of biology as they apply to microorganisms. The morphology, anatomy, physiology, growth, metabolism, nutrition, control, and identification of the various microbes are discussed. Representative laboratory exercises include staining procedures, media preparation, pure culture techniques, culture identification, serology, and phage typing. Provides an introduction to microbiology, the study of organisms too small to be clearly seen by the unaided eye (i.e., microorganisms). Topics include morphology, cytology, physiology, ecology, genetics and molecular biology and taxonomy.

Learning Outcomes
Through the Portfolio Assessment process, students will demonstrate that they can appropriately address the following outcomes:

  • Describe and discuss the positive and negative impacts of viruses, bacteria, archaea, protozoa, algae, and fungi.
  • Discuss the relationship between microorganisms and disease.
  • Organisms are divided into five kingdoms: the Monera or Procaryotae, Protista, Fungi, Animalia, and Plantae; microbiologists concerned with which kingdoms?
  • Relate the field of microbiologist to the profession of medicine, agriculture, food science, ecology, genetics, biochemistry, and molecular biology.
  • Describe how Pasteur disproved the theory of spontaneous generation.
  • Summarize the importance of an immunological study.

 
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