HECO 1315 (3:3:3)
Food Preparation and Meal Management
Human Sciences
Department of Science
Division of Arts and Sciences
South Plains College
Dual Credit
Instructor:
Tricia Hays, MS
HECO 1315
Food Preparation and Meal Management
Dual Credit Course Information
Course Title: HECO 1315 Food Preparation and Meal Management Instructor: Tricia Hays, MS
Phone: 766-0641
E-mail: thays@lubbockisd.org
This course is a study of scientific principles involved in the selection and preparation of high quality foods. Additional topics include the management of time, money and energy resources in the planning, preparation, and service of meals. HECO 1315 Food Preparation and Meal Management is a three (3) hour credit course.
I. General Course Information:
A. Textbook: Brown, Amy. Understanding Food: Principles of Preparation, 4th ed. Belmont, CA: Thompson-Wadsworth, 2008.
B. Supplies needed include a pencil, blue or black pen, highlighter, a simple four-function calculator, and a folder, spiral, or notebook with paper that can also hold work in progress and returned work. A binder is usually best to keep all work together.
C. Disruptive Behavior: Students are expected to assist in maintaining a classroom environment conducive to learning. To ensure that all students have an opportunity to gain from the time spent in class, students are
prohibited from using electronic devices (celluar hones, blackberries, laptops, ipods, etc) eating or drinking outside food or beverages in class, making offensive remarks, reading newspapers, sleeping, or engaging in any form of distraction. Inappropriate behavior in the classroom shall result in Conference Report referal to the office.
D. Attendance:
i. Students are expected to be in class each class meeting
.
I will have the option to drop any student from dual credit after missing five classes whether or not these absences are consecutive or not and whether or not they are excused or not. Explanations that take place during class cannot be made up easily. It is very difficult to catch up after missing two weeks of class. If you are absent, check your syllabus and check the make-up calendar. Make-up work will be listed on the GOLD calendar. Any paperwork needed will be located in a corresponding GOLD folder, by date, on top of the file cabinet as you enter the room. If you should miss a test, it is your responsibility to arrange to make up the test. Generally, you will need to make up the work by the second time the class meets after your absence. If you have been absent more than one time, please check with me about when make-up work is due. It is your responsibility to get this work and turn it in.ii. Labs are expected to be attended each time. I will not give make-up labs. All lab reports will be turned in at the end of the lab. No late lab papers will be accepted.
D. Grading Policies:
i. Exams: 4 Major Exams will be given during the semester. Each will count three times in the grade book.
ii. Lab Exams: 2 Lab Exams will be given during the semester. Each will count two times in the grade book.
iii. Lab Reports: Students will complete Lab reports. These will each be turned in at the end of the lab. No make-up labs given.
iv. Pop Quizzes and Various Daily Activities: These will be given at various times during the semester.
v. Class Participation: All students are asked to participate in class discussions and activities.
vi. Final Exam: The Final Exam will be comprehensive, covering all topics covered during the semester.
vii. Cheating will not be accepted in this class. If I find you cheating on any assignment or test, I will immediately drop you from Food
Preparation and Meal Management.
II. Student Learning Outcomes/ Competencies:
Discuss the various factors influencing food habits and choices. Describe the basics of nutrition.
Discuss the various nutrient requirements during the lifecycle and their influence on food preparation.
Read and comprehend standard recipes.
Explain basic principles, procedures, techniques, and standards of food preparation. Describe correct food preparation techniques, including nutrient retention.
Explain types and prevention of food-borne illnesses.
Discuss the preparation skills of items such as meat, fish, poultry, milk, cheese, vegetables and legumes, fruits, cereal grains and pasta, starches and sauces, soups, salads, quick breads, yeast breads, pastries and pies.
Evaluate food preparation techniques to reduce overall fat and calories. Describe sanitary standards and procedures for handling food products. Identify standard measuring techniques and equipment.
Discuss food buying strategies such as calculating food costs, planning food budgets, and creating grocery lists.
Explain terminology used in basic food preparation.
III. Suggestions for success in HECO 1315:
A. Before each class:
i. Read the chapter handouts. ii. Review previous class notes.
B. Class: Attend all classes. Listen carefully in class, take detailed lecture notes and ask questions. Participate in class and lab discussions.
C. After each class: Review notes. Ask questions. D. Studying for Exams:
i. Study daily as we cover chapters. Do not wait until the night before the exam.
ii. Prepare flash cards with possible test questions. Re-read chapters.
iii. Review study guides and practice questions.
Grade Itemization
Each six weeks grade will count 30% of your final grade. Your final exam will count 10%. 4th 6 weeks ______ x 3 = ______
5th 6 weeks ______ x 3 = ______ 6th 6 weeks ______ x 3 = ______ Final Exam ______ x 1 = ______
Total = ______
A = 90 – 100 B = 80 – 89 C = 75 – 79 D = 70 – 74 F = 69 and below
Grades will be posted by ID number weekly by the classroom door – they can be checked daily by logging onto your account at www.lubbockisd.org.
Assignments and Exams are subject to change due to instructor discretion.
HECO 1315 - Food Preparation and Meal Management
Spring 2011
Tentative Schedule:
(This syllabus may change as the semester progresses) Week 1
Jan. 4-7 Introduction to Course - Syllabus
Food Selection Chapter 1 Week 2
Jan. 10-14 Food Selection Chapter 1 Food Evaluation Chapter 2 Chemistry and Food Composition Chapter 3 Week 3
Jan. 17 Holiday, No Class.
Jan. 19-21 Chemistry and Food Composition Chapter 3 Food Safety Chapter 4 Week 4
Jan. 24-28 Food Safety Chapter 4 Food Preparation Basics Chapter 5 Week 5
Jan. 31-Feb.5 Food Preparation Basics Chapter 5 Meal Management Chapter 6 Week 6
Feb. 7-11 Meal Management Chapter 6 Candy Chapter 25 Week 7
Feb. 14-18 Vegetables and Legumes Chapter 13 Week 8
Feb. 21 Holiday
Feb. 22-25 Fruits Chapter 14 Week 9
Feb. 28-Ma 4 Fruits
Cereal Grains and Pasta Chapter 16 Week 10
March 7-12 Flour and Flour Mixtures Chapter 17
Week 12
March 21-25 Starches and Sauces Chapter 18 Soups, Salads, and Gelatins Chapter 15 Week 13
Mar 28-Ap 1 Quick Breads Chapter 19 Yeast Breads Chapter 20 Week 14
April 4-9 Sweeteners Chapter 21 Fats and Oils Chapter 22 Week 15
April 11-15 Pastries and Pies Chapter 24 Beverages Chapter 27
Week 16
April 18-21 Eggs Chapter 12 April 22 Holiday or Snow Day
Week 17
April 25-29 TAKS TESTING Week 18
May 2-6 Milk Chapter 10
Cheese Chapter 11
Week 19
May 9-13 Meat Chapter 7 Week 20
May 16-20 Poultry Chapter 8
Fish Chapter 9
Week 21
May 23 Final Exam Review May 25 Senior Finals May 26-27 FINAL EXAM
