Syllabus

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  • Topic: Nutrition, Fat, Diet
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SCHOOL OF INTERNATIONAL HOSPITALITY AND TOURISM MANAGEMENT CHEMISTRY DEPARTMENT COURSE SYLLABUS S.Y. 2012-2013 I. COURSE NUMBER: HBSNUT1/HBSNUL1 II. COURSE TITLE: Basic Nutrition (for HRM Students) (3 units: 2 unit Lecture [2 hours a week or 40 hours a semester] and 1 unit Laboratory [3 hours a week or 60 hours per semester] III. COURSE DESCRIPTION: The course deals with the study of nutrition as a science. It also deals on the composition and characteristics of nutrients. Moreover, their functions and utilization in the body, requirements and deficiencies related to each nutrient are included. In the laboratory, the students are provided with exercises that will develop analytical skills in nutrition. IV. COURSE PRE-REQUISITE: HACCP 1 V. PLACEMENT: Second Year, First Semester VI. INSTITUTIONAL VISION, MISSION AND OBJECTIVES: VISION In pursuit of perfection, the University of Baguio is committed to provide balanced quality education by nurturing academic excellence, relevant social skills and ethical values in a funlearning environment. MISSION The University of Baguio educates individuals to be empowered professionals in a global community. INSTITUTIONAL OBJECTIVES The University of Baguio aims to produce a graduate who: 1. exemplifies a higher standard of learning; 2. manifests the mastery of relevant skills; 3. upholds a conduct that is rightful and just; 4. undertakes scientific and significant researchers; 5. advocates sustainable programs for the community and the environment; and 6. leads and demonstrates exemplary performance in the field of specialization .

VII. SCHOOL MISSION AND OBJECTIVES

SCHOOL OF INTERNATIONAL HOSPITALITY AND TOURISM MANAGEMENT MISSION The School of International Hospitality and Tourism Management commits itself to train worldwide experts in the industry. OBJECTIVES The School of International Hospitality and Tourism Management provides an enjoyable and interactive training experience to produce a graduate who: 1. possesses mastery in knowledge and skills in the industry operations at par with international standards; 2. manifests uprightness in the performance of duties and responsibilities; 3. delivers quality service driven by passion for excellence; and 4. upholds a deep sense of social responsibility and accountability in a multi-cultural setting. Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry

Subject code HBSNUT1/L

Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory)

Effectivity: st 1 Semester, SY2012-2013

Date Revised 28 May 2012

VIII. DETAILED COURSE OUTLINE:

LECTURE MEASUREMENT AND EVALUATION TIME ALLOTMENT (HRS) 1

LABORATORY EXPERIMENT NO. AND TITLE I. Basic Nutrition Information Sheet: An Assessment TIME ALLOTMENT (HRS) 3

UNIVERSITY OBJECTIVES

SCHOOL OBJECTIVES

SPECIFIC COURSE OBJECTIVES

SUBJECT MATTER

STRATEGIES

1. Orient students on what to expect from the teacher and the subject.

I.ORIENTATION AND MOTIVATION A. Giving of requirements and classroom rules B. Giving of expectations II. INTRODUCTION

Get to know activity; short activity

1. Define the common terms important in the study of nutrition.

A. B. C. D.

2. Discuss the role of nutrition in the hospitality industry

E.

Definition of Terms History of Nutrition Basic Concepts of Nutrition Nutrition in the Hospitality Industry Classification, Composition and Functions of Foods

Lecture – Discussion; Library Research; Overhead Projector; Library Research

Quiz; Recitation

3

Subject code HBSNUT1/L

Descriptive tiitle: Basic Nutrition (2u lecture & 1u laboratory)

Effectivity: st 1 Semester, SY2012-2013

Date Revised 28 May 2012

Prepared by: CHEMISTRY DEPARTMENT SNS-MMS-05282012 Noted by: DR. MARILOU M.SAONG Head-Chemistry

Approved by: SIHTM-MRS-05282012 Page 2 of 10 MELANIE RULLA-SARO, MBA Dean, SIHTM

1. Discuss the different tools used in the study of nutrition.

III. TOOLS IN THE...
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