Course Syllabi
Information purposes only.
Syllabi are subject to change; the instructor will provide the current syllabi on the first day of class.

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Syllabus contract for

FSM 103

Nutrition for Health, Fitness and Sports

1-credit

Fall 2006

Students are responsible for all of the contents of this syllabus. 

Students need to read, understand, and ask the instructor questions if there is any doubt or confusion. 

COURSE DESCRIPTION & GOAL: This course provides meal planning advice and nutritional information to support a healthy and fitness lifestyle, improve exercise efficiency, and enhance training regimes. Nutritional science is simplified into practical food selections and meal planning.  The information is designed for anyone who wishes to improve their health, recreational exercisers, serious athletes, coaches, body builders, and professions requiring fitness and strength.  Included are discussions of energy, supplements, nutritional quackery, vitamins, training meal plans, weight control, body building, sports drinks, eating disorders, beverage selection, road trip eating, training meal plans, snacks, carbohydrate loading, amino acids, and food safety, all based on reliable information from nutritional professionals.

COURSE DIFFICULTY:
    - Moderate (on a scale of Low to High) based upon the subject matter, volume of reading, and the assignments.

LEARNING OBJECTIVES, LEARNING OUTCOMES, AND ASSESSMENT METHODS:

See attachment.  Answering the Learning Outcomes is a great way to prepare for the exams.  Utilize this information to successfully learn the course material, and to do well on exam and final grades.  This becomes a homework assignment for students who are absent.

LOCATION AND TIMES:  Wednesdays, 7 to 7:50 AM, Laurel 203.

TEXT:                 REQUIRED TEXT:  Nancy Clark’s Sports Nutrition Guidebook, 3rd edition, ISBN 0-7360-4602-X.  OPTIONAL TEXT:  Power Eating, Kleiner, ISBN 0-88011-702-8.

INSTRUCTOR: Steve Bergonzoni, Laurel 113, (609) 894-9311 x2750.  E-mail: sbergonz@bcc.edu   Web page: http://staff.bcc.edu/fsm.    FAX:  (609) 726-0442.   Office hours: afternoons between 1 and 5 p.m., Friday mornings between 9 am and 12 p.m., before/after class.

TEACHING PHILOSOPHY:  Students need to follow this syllabus.    They need to study materials, complete assignments on time, attend class on time, and participate in activities.  Bring a calculator to class.  The instructor will present essential information to meet the goals of the course, provide fair exams, and give timely, appropriate feedback.

CLASSROOM FORMAT:  Lecture, class discussion, and interactive work.  Videos, overhead projector notes, and prepared transparencies.  Students will get an outline of class notes.

COURSE NOTE-TAKING OUTLINE:  Students will get an outline/PowerPoint slides of each chapter to help with note taking.  Students can use it to follow the lecture without taking a lot of notes and adding the notes directly on outline, or follow the lecture without taking any notes.  The outline can be used as a study guide, however, this outline is not inclusive of all materials.  During class, students should consider taking notes to supplement the outline, or after class adding notes to the outline from the textbook.

LAST DAY TO SUBMIT LATE WORK OR TAKE MISSED EXAMS:  See the Course Schedule.  Any missing work or exams not taken by this date earn a grade of zero.

EXAMS:  Exams contain multiple-choice questions taken from textbook materials. Exams are taken in the Mt Laurel Test Center.  There are 2 regulator exams.  Exams must be taken no later than the date specified on the Course Schedule), or there is a 15 point reduction in grade for taking the test past the due-date.  Exams will remain in the test center until the date explained in the previous paragraph (LAST DAY TO...)  FINAL EXAM (3^rd exam) is also a multiple choice exam but is held in the classroom during exam week.

CLASSROOM ACTIVITIES:  Nearly every class session will include activities, group or individual, to help with learning.  Students learn best when they participate, that is, when they are actively involved and they learn better than just listening to lectures.  Group or individual grades will be given.  Students will be successful if they read the chapter(s) to be covered for that class.

ATTENDANCE:  Each class represents 1 week in the course.  Attendance will be taken at each class.  The student must call or e mail the instructor and leave a message if they will be absent.  To motivate good attendance, there is an attendance bonus.  Perfect attendance: 2 points added to the final grade average.  Good attendance can improve the final grade; poor attendance always hampers student grades, and can result in failure.  The college catalog’s attendance policy will be followed.  Excused absences are listed in the catalog.  Class attendance is a serious matter.  Absences will require make-up work.  See the next paragraph.  Leaving early or arriving late can be considered absence at the discretion of the instructor.

ATTENDANCE MAKE-UP WORK:  The reason for make-up work is to get the student caught up with the class, and to motivate better attendance.  This work will be a written assignment based upon the lecture missed.  This will be graded and one make-up work assignment will count as 10% of the final grade.  The assignment is due by the next class.  It is up to the student to do the work on time; the instructor will NOT remind the student.  Late submission will have the grade reduced in half.  This make-up work cannot raise a person’s grade.  Its affect will either not change the person’s average, or it can lower it.  If a B average student gets an A on this assignment, no grade change will occur, but if a B student gets a C or D, it can lower their final grade.  If a student misses a second class, these assignments will in total count towards 20% of their course grade, and a third absence results in make-up work counting 30%.  Make-up work is NOT returned.    Make up work must be typed, including the question and the answer.

Make-Up Work Schedule:

First Absence:                Answer ALL Learning Outcomes for the chapter(s) covered this week. 

Second Absence:                Answer ALL Learning Outcomes for the chapter(s) covered this week. 

                Third Absence:                Answer ALL Learning Outcomes for the chapter(s) covered this week. 

                Beyond 3 Absences:  No other make-up works is required, but the student should complete the relevant Learning Outcomes in preparation for the exams.

PROJECT:  2-day food diary, and analysis using the Food Guide Pyramid and on-line nutritional analysis program (http://nat.crgq.com/).  Due: class #5, September 27.  See handout for further instructions.

LATE SUBMISSION OF  WORK:  Results 50% of grade earned for anything turned in late.  Consecutive absences, without turning in earlier make-up work, results in more late penalties.  Mail, e-mail or drop off any work at the instructor's office to avoid the late penalty. 

Policy when a student is ABSENT (only if the student is absent):  to avoid the late penalty, the student has 24 hours to mail (date of posting by the post office is noted), email or bring the work to the instructor’s office.

TOPIC PRESENTATION: The purpose is to get students more familiar with the course material.  One short (5 minute) presentation will be assigned by the instructor, and given by the student during class.  A key word or phrase outline must be done (typed), it is 40% of grade; the actual presentation will be the remaining 60% of the grade. The topic will be related to the subject material of this course.

Common mistakes in presentations are students reading word-for-word from their outlines, and not preparing the written portion (outline) correctly.   See Guidelines and Scoring Sheet on pages 5 and 6.

If a student is not ready for their presentation on the date scheduled, they will get a zero for the presentation.

STUDENT ABSENCE ON DAYS OF PRESENTATIONS: If a student is absent on the day of a presentation, the written portion is still due; it will be considered late (late penalty) if not turned in according to the Late Work/Absence Policy, repeated here: Policy when a student is ABSENT (only if the student is absent):  to avoid the late penalty, the student has 24 hours to mail (date of posting by the post office is noted), email or bring the work to the instructor’s office.  The student will still do the presentation, at the next class attended by the student.

GRADE SCALE:                 Mid-Term Feedback:  70 or higher average = S;   <70 average = U

Final Grade:                90-100 = A; 85<90 = B+; 80<85 = B; 75<80 = C+; 70<75 = C; 60<70 = D; < 60 = F

FINAL GRADE:   20% - exam #1                                                 

                                20% - exam #2                                                 

                                20% - exam #3 (during final exam week)

                                10% - presentation                                                         

                                10% - class activities                                     

                                20% - food diary/analysis project                                   

                                 2% - perfect attendance bonus                               

                            102% possible

COURSE OUTLINE, READING ASSIGNMENTS & EXAMS:  According to the schedule below.  The schedule will remain in effect even if class is canceled due to weather or other unforeseen problem.  This means students need to have reading and studying complete for the canceled class and the next class meeting, and be ready to take upcoming exams according to the schedule.    

                                                Chapters                                                      (Covering Chapters)

1              Wed  8/30                                        

4              Wed  9/20         3 - Breakfast

 
5              Wed 9/27         4 - Meals                                     Diary Project Due

6              Wed 10/4         5 – Snacks                                   Exam 1 no-later-than Tuesday, 10/3      

                                                                                                                   (chapters 1-4) Test Center

                                                                                                                Energy Bars

7              Wed  10/11       6 – Fueling                                   Sports Drinks

8              Wed  10/18       7 - Carbohydrates                                      Mid term grade/feedback  

9              Wed 10/25        8 – Protein                                   Student Presentations

10            Wed 11/1          9 - Body Fat                                          Student Presentations                                      

11            Wed 11/8         10 - Bulking Up                            Exam 2   no-later-than Tuesday, 11/7        

                                                                        (chapters 5-9) Test Center

Protein to Manufacture Muscles               (from the Optional Text handout)

                                                Juicing Up                                                      (from the Optional Text handout)

12            Wed  11/15         11 - Losing Weight                     Student Presentations

--             Wed  11/22      College Closed – No Class

13            Wed 11/29          12 - Eating Disorders                 

                                                 Child Athlete

14            Wed 12/6             Food Safety & Biotechnology                Student Presentations

--             Monday 12/11       Last date to turn in late work or take missed exams. 

         After today, the grade is zero for any work not submitted.

15            Wed 12/13       ---                                                            Exam 3 (in the classroom)

(chapters 10-12; Protein, Juicing               

                                                                                                                                Up, and Child Athlete handouts)

Evaluation of Student Presentations: Guidelines for Students

Written portion:

                See assignment directions.

                                Some oral presentations may be from a narrative, written assignment

An outline is optional here, but may be beneficial for some to meet the oral

                portion's requirements (such as: does not READ the presentation)            

                When an outline is required:

                                Must be in a key word or phrase outline

                                                If there are sentences that the speaker is reading during the presentation, it is

                                                                NOT an outline

                                If submitted in narrative format, 0 points will be earned for format portion of the grade

                                Outline must be typed

Oral Presentation portion:

                Before the presentation:

Read over outline and be very familiar with its contents

Practice the presentation

Make sure the length of the presentation meets the required duration

                If it is too short, points will be taken away

                During the presentation:

                                Include an introduction and a conclusion

Do not read word-for-word from the written material (outline in most cases)

                Refer to outline, then speak in conversational style

                                                Students who read their presentation will lose points for the oral portion

                                Take your time, do not rush

                                Make eye contact with the class

                                                Determine if they understand, repeat or re-phrase as necessary

                                Ask students questions or to repeat a point you made, if you wish

                                Use visual aids, if appropriate

                                Include a conclusion

Presentation Scoring Sheet          Student name:                                                       Topic:     

Course:  FSM _____

                                                                                                                           Possible Points     Points Earned

1.  Written Portion (a or b):

a.___Written Portion for Presentations requiring an Outline:

  
  Format:    0                                          1                                              2                          _____ /  2                               
Many long sentences or                <2 long sentences or                                      Outline form.
many paragraphs.                          <1 paragraph.                                                 Typed.
Not typed.

  Content:   0                                                        0.5                                                1                        _____ /  1                               
>50% incomplete.                              <25% of necessary                                 Sufficient detail.

details omitted.                                Logical sequence.
                Lacking some proper                    

  Typing,                                                              sequence.

  Grammar,                                                                                                              

   Spelling:  0                                                         0.5                                                        1                 _____ /  1                               
Many errors.                                    <3 errors.                                      Correct.

b.___Written  Portion for Presentations requiring a Narrative Summa

Format:    0                                                   1                                                     2                               _____ /  2                             
Many incomplete sentences.                        <3 errors.                                   Correct sentences and paragraphs.
Not typed.                                                                                                      Typed.

  Content:   0                                                    0.5                                                 1                               _____ /  1                             
>50% incomplete.                                   <25% of necessary                                 Sufficient detail.

       details omitted.                             Logical sequence.

    Lacking some proper                    

  Typing,                                                          sequence.

  Grammar,                                                                                                                

   Spelling:  0                                                     0.5                                                  1                                _____ /  1                             
Many errors.                                              <3 errors.                                           Correct.

2. Verbal Presentation Portion:

   Introduction:

   0                                                      0.5                                                  1                                _____ /  1

No introduction.                           Incomplete introduction.                     1 or 2 statements

                  about the subject

   Voice clarity and volume:                                                                                                                   

                  0                                                      0.5                                                   1                             _____ /  1

                Inaudible.                                 <50% of the presentation                             All students can hear.

                Cannot be understood.                   cannot be understood.

   Eye contact:        

                   0                                                      0.5                                                   1                               _____ /  1                             
Looks at notes all the time.                       Reads >25% of                                   Looks at different people.

Reads entire presentation.           the presentation.                                    Looks at notes some of the time.

  Length:    0                                                           1                                                 2                                _____ /  2                              
 >50% too short.                                   <25% too short.                                         Follows assignment's

     directions.

   Conclusion:                                                                                                                                          

                      0                                                     0.5                                                   1                             _____ /  1

No conclusion.                             Incomplete conclusion.                          1 or 2 important 

                                                                                                                   points from the presentation.

                                                                                                                  Clearly indicates presentation

                                                                                                                   is concluded.

                                                                                                                Total score:                           _____ /  10

                                                                                                                                             (earned points)   /   (possible points)

Food Diary Project Scoring Sheet

2-Day Food Diary and Computer Analysis

                                                    (earned points)   /   (possible points)

Neatness                                  _____/ 1                Readable

Date                                         _____/ 1                 Entry/Accuracy

Time                                         _____/ 1                 Entry/Accuracy

Food name                                _____/ 2                 Entry/Accuracy/Specific

Food amount                             _____/ 2                 Entry/Accuracy

Food Pyramid servings               _____/ 2                 Entry/Accuracy

Pyramid totals                             _____/ 2                 Entry/Accuracy

Evaluation of totals                      _____/ 2                 Entry/Accuracy

Computer analysis                       _____/ 6                 Reflects diary

Total                          _____/ 20

                                                       (earned points)   /   (possible points)

Above reflects 3 days.                     If only one day is completed, grade is 50% of above total.

FSM 105 Culinary Arts 1       

Syllabus contract for

FSM 105-50

Culinary Arts 1, 3 credits

Fall 2006

Students are responsible for all of the contents of this syllabus.
Students need to read, understand, and ask the instructor questions if there is any doubt or confusion.

COURSE DESCRIPTION & GOAL: This introductory course in food preparation includes instruction and practice in sanitation, safety, tools, equipment, basic cooking principles, recipes, menus, work preparation, stocks, sauces, soups, meats, and poultry.

COURSE DIFFICULTY:

                -Moderate (on a scale of Low to High) based upon the subject matter, volume of reading, and the assignments.

LEARNING OBJECTIVES & LEARNING OUTCOMES

                See attachment.

LOCATION AND TIMES: Monday evenings, 5 to 10 PM, TEC kitchen cafeteria.

TEXT: Professional Cooking, 5th ed.   Chapters 1 – 13 are covered in this course.  This book is also used for FSM 106 Culinary Arts 2.

INSTRUCTOR: Paula Carlson

E-mail: pcarlson@bcc.edu Phone number: 609 894-9311 x1884, x1617

Office hours: before/after class.

TEACHING PHILOSOPHY: Students need to follow this syllabus. They need to study materials, complete assignments on time, attend class on time, and participate in activities. The instructor will present essential information to meet the goals of this course, provide fair exams, and give timely, appropriate feedback.

CLASSROOM FORMAT: Lecture, class discussion, kitchen tasks, video presentations and interactive work.

REQUIRED MATERIALS: Pocket calculator, Notebook, Pen or Pencil, Starter Knife Set.

UNIFORM REQUIREMENTS: Chef jacket, black pants, non-skid, closed toed shoes (no sneakers), white apron, chef’s hat.  Paper chef’s hats are provided but students can purchase their own hat, with style approved by the instructor.

ATTENDANCE: Each class represents 1 week in the course. Attendance will be taken at each class. The student must call or e-mail the instructor and leave a message if they will be absent. The college catalog’s attendance policy will be followed. Excused absences are listed in the catalog. Class attendance is a serious matter. 

MISSED LAB WORK will have to be made-up.  The student will be required to prepare 1 or more recipes, assigned by the instructor.  The student will have to supply the food at their expense.   This will include oral and written presentations about the food prepared.  This will be due the class following the absence.  The student must contact the instructor for the details since this assignment is due when the class next meets.

HOMEWORK: Students are to answer the chapter homework questions and turn in a copy of the answer sheet, or if done on notebook paper, the answers will be hand-written or typed.  Readable copies are recommended for submission so other copies can be kept for study.  Absence is not an excuse for lateness, see the directions below. As time permits, we will go over answers in class. Follow the schedule at the end of this syllabus.  The homework is due at the beginning of class.  Avoid submitting late homework.  Homework can also be submitted early, ahead of the schedule

LATE SUBMISSION OF WORK: Results in 50% of grade earned for anything turned in late. Consecutive absences without turning in homework, etc. results in more late work. In addition to submitting  homework in class, it can be mailed, e-mailed or dropped off at the instructor’s mailbox in TEC.

POLICY WHEN A STUDENT IS ABSENT (only if the student is absent):  to avoid the late penalty, the students has an extra 24 hours from the class date/time to mail (date of posting by post office is noted), e-mail or bring the work to the instructor’s TEC mailbox, or the FSM department director’s office, Laurel Hall 113.

LAST DAY TO SUBMIT LATE WORK OR TAKE MISSED EXAMS:  See the course schedule.  Any missing homework, or exams not taken by this date earn a grade of  0.

EXAMS:  Exams are multiple choice.  Exams are taken in the classroom.  The student has 1 week to take a missed exam without penalty, after 1 week the grade will be 0.  Missed exams will be taken at Mt Laurel Test Center. 

FINAL GRADE CALCULATION:

                Exams:                                40%

                Homework:                        10%

                Lab performance:              50%

LAB KITCHEN PERFORMANCE: Starting 9/18 we will start kitchen performance, we will use the kitchen to prepare stocks, sauces, soups, meats, and poultry using different methods of cooking, example: baking, broiling, simmering, braising, and pan frying, etc.

LAB PERFORMANCE GRADING: will be based on safety and sanitation, proper use of tools and equipment, basic cooking principals, recipe structure, menu understanding, mise en place, which have all been covered in previous classes.   A grading rubric is used.  A copy is attached to this syllabus.

GRADE SCALE:                Mid-Term Grade: 70 or higher average =S; <70 average=U

Final Grade:                90-100 =A; 85<90=B+; 80<85=B; 75<80=C+; 70<75=C; 60<70=D; <60=F

COURSE SCHEDULE: This schedule will remain in effect even if class is canceled due to weather or other unforeseen problem. This means students need to have reading, studying, and homework complete for the canceled class and the next class meeting, and be ready to take missed or upcoming exams according to schedule. Chapters 1 - 13 are covered in this course.