CULI 2504: Nutritional Menu Development
Department
Culinary Arts (Blended)
School
Hospitality, Food Studies and Applied Business
Description
This course introduces students to the principles of menu planning and nutrition. Students apply these principles to create a table d'hote menu.
Year of study
1st Year Post-secondary
Corequisites
CULI 2505, CULI 2506.
Course Learning Outcomes
Upon successful completion of this course, students will be able to:
- Write a menu applying the principles of menu planning and nutrition
- Assess menus for consistency and quality standards
Prior Learning Assessment & Recognition (PLAR)
None
Hours
Lecture, Online, Seminar, Tutorial: 12
Total Hours: 12
Instructional Strategies
lectures, demonstration, hands-on practice, group work, projects and independent study
Grading System
Percentages-ITA
Evaluation Plan
Type
|
Percentage
|
Assessment activity
|
Project
|
75
|
Menu development project
|
Portfolio
|
25
|
|
Course topics
- 1. Orientation to Course Information, Review House Guidelines
2. Introduction to Menu Development
3. Principles of Nutrition
Notes:
- Course contents and descriptions, offerings and schedules are subject to change without notice.
- Students are required to follow all College policies including ones that govern their educational experience at VCC. Policies are available on the VCC website at:
https://www.vcc.ca/about/governance--policies/policies/.
- To find out if there are existing transfer agreements for this course, visit the BC Transfer Guide at https://www.bctransferguide.ca.