Nutrition CLN ART 103 / 0123 / M-T-W-TH 8:00 am – 9:50 am / CAI 229 / 01-03-17 – 02-02-17

Week 1 / Date / Topic / Assignment
Day 1 / 01-03 / Lecture / Class discussion: Orientation/Class Overview / Discuss the goals and policies of the class.Discuss factors that influence food selection, basic nutrition concepts, and the characteristics of a nutritious diet.
Day 2 / 01-04 / Lecture / Class discussion:
Chapter 1: A Market for Nutritious Food
Nutrition Principles / Analyze the dietary guidelines for Americans.Evaluate food labels according to the Nutrition Facts panel.Measure portion sizes for foods representing the five food groups.
Day 3 / 01-05 / Lecture / Class discussion:
Chapter 2: Key Concepts in Nutrition
Recommended Dietary Intake; Food Guide Pyramid; Nutritional Labeling / Paper: Write a research paper on artificial sweeteners, fat substitutes, irradiation, dietary supplements, or food allergies, APA format, 4 pages.
Due 1-25-17
Compare categories and functions of carbohydrates.Explain digestion and metabolism of carbohydrates.
Week 2 / Date / Topic / Assignment
Day 4 / 01-09 / Lecture / Class discussion:
Chapter 3: Understanding Nutritional Standards and Guidelines / Menu Project:
Develop and design a menu for seasonal commercial and eight and sixteen week institutional food service. Compose coffee shop, banquet, and quick service menus.
Include nutritional analysis, income statement analysis, cost applications for menus, menu layouts, menu engineering, and menu scoring
Due 1-26-17
Day 5 / 01-10 / Lecture / Class discussion:
Chapter 4: The Energy Nutrients: Carbohydrate, Protein, and Lipid
Carbohydrate; Protein; Lipids: Fats and Oils / Evaluate the dietary recommendations for fats.Define the categories of lipids.List the function of lipids.
Day 6 / 01-11 / Lecture / Class discussion:
Chapter 5: Vitamins, Minerals, and Water / Differentiate terms associated with lipids that include trans fatty acids, essential fatty acids, rancidity, cholesterol, and lecithin.
Examine the structure, functions, and recommendation for protein intake.
Day 7 / 01-12 / Lecture / Class discussion:
Chapter 6: Market and Menu Assessment
Vitamins; Minerals; Water
Lecture / Class discussion:
Chapter 7: Marketable Food: Growing, Handling, Processing, and Packaging
Weight Management and Exercise / Appraise the characteristics and functions of minerals. List the functions of water in the diet.
Differentiate between fat-soluble and water soluble vitamins. Identify the characteristics and functions of fat and water -soluble vitamins.
Evaluate the dietary links between food and cardiovascular disease, cancer, and diabetes. Compare and contrast types of vegetarians and foods eaten by each.Examine obesity in America, its causes and treatment.Create menus for weight maintenance.
Week 3 / Date / Topic / Assignment
Day 8 / 01-16 / Martin Luther King Birthday – Holiday!
No school / Have fun!
Day 9 / 01-17 / Lecture / Class discussion:
Chapter 8: Cooking for Health: Culinary Skills in Action
Costs and Menu Pricing / Evaluate the various styles of menu covers and layout techniques used for headings, subheadings, and listings. Use descriptive terminology for food and alcoholic beverages.
Appraise the makeup of an income statement, markup methods, the concept of psychological pricing, and menu pre-cost method.
Design cost cards from standardized recipes, cost a complete meal and calculate the cost of a salad bar.
Evaluate the influences demographics, fads, and trends have on the restaurant business.Analyze the importance of product availability, selling price, equipment availability; flow, skill level, and themes have on developing menus.
Day 10 / 01-18 / Lecture / Class discussion:
Chapter 9: Food Allergens and Special Dietary Requests
Menu Analysis: The Menu as a Management Tool / Analyze a menu for profitability, apply menu engineering to menu analysis, and apply menu-scoring methods to menu analysis.
Evaluate the interrelationships a menu has with each department in food service.
Appraise the criteria used to determine specific menu listings and the importance of utilizing descriptive terminology used to sell menu listings
Day 11 / 01-19 / Lecture / Class discussion:
Chapter 10: Developing Staff and Defining Responsibilities
Menu Content: Menu Ethics
Menu Layout; Menu Printing / Analyze the eleven sections of the “accuracy in menu position” paper adopted by the National Restaurant Association.
Examine the basic principles of printing techniques and terminology needed to communicate with the printing staff.
Appraise issues related to the desktop publishing of menus.
Examine how speed, holding qualities, packaging, and minimal handling affect decision making when planning menus for quick service restaurants.
Read Chapter 12
Week 4 / Date / Topic / Assignment
Day 12 / 01-23 / Lecture / Class discussion:
Chapter 11: Marketing and Evaluating Nutrition Programs
Quick Service: Coffee Shop Theme/Ethic Menus / Examine the guidelines for pricing, staffing, and complexity of listing of coffee shops.
Differentiate between the characteristics of theme and ethnic qualities of restaurants and menu.
Day 13 / 01-24 / Lecture / Class discussion: Chapter 12: Menu Labeling
Lecture / Class discussion:
Banquet/Show; Buffet; Cafeteria; and Cycle Menus
Prepare for Presentations
Finish Research Paper / Describe elements of selling banquet packages.Differentiate between banquet and show menus.Describe the advantages that a buffet offers over traditional menus.
Explain the various time frames for cycle menus, the two categories of cafeterias, and the principles of writing cafeteria menus.
Day 14 / 01-25 / Prepare for Presentations
Finish Menu Project / Research Paper Due
*No exceptions*
Day 15 / 01-26 / Prepare for Presentations / Menu Project Due
*No exceptions*
Week 5 / Date / Topic / Assignment
Day 16 / 01-30 / Presentations / Study for Final Exam
Day 17 / 01-31 / Presentations / Study for Final Exam
Day 18 / 02-01 / Review for Final Exam / Study for Final Exam
Day 19 / 02-02 / Final Exam

Important: Please note that the class schedule is subject to change based on chef’s discretion.

Culinary Nutrition 103 Section # 0123

Text: Title: NUTRITION (W/ANSWER SHEET ONLY)ISBN: 9780132181631

Classroom Number: CAI 229

Chef Silva

Office Location: CAI 217

(818) 364-7721


Office Hours:

Monday: Before and after class by appointment

Tuesday: Before and after class by appointment

Wednesday: Before and after class by appointment

Thursday: Before and after class by appointment

Culinary Arts Institute at Los Angeles Mission College 13356 Eldridge Ave Sylmar, CA 91342

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Chef Silva Winter 2017