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| NF
100 Introduction to Foodservice
- 2 Credits |
Overview of the hospitality industry
focusing specifically on the foodservice industry in privately
owned, chain or casino restaurants. Explores hospitality careers
and how customer service relates to successful employment and
business ownership.
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| NF
101 Math For Commercial Foods
- 3 Credits |
Math specific to food production and
money operations are reviewed. Students will be exposed to a
variety of training experiences, which require math skills while
performing duties in food service operations. Special emphasis
is placed on portion control, converting recipes, weights and
measures, recipe and food costing, pricing the menu, inventory
procedures, labor costs, and break event analysis.
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| NF
105 Managing Food Protection
- 2 Credits |
Basic food sanitation and food safety
is addressed in light of the Federal Food and Drug Administration
Food Code. The course includes safe food handling, foodborne
illness, proper cleaning techniques, and Hazard Analysis Critical
Point System (HACCP). Students are prepared to take the National
Restaurant Association's ServSafe Exam following completion
of the course.
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| NF
110 Diabetes and Mother Earth
- 3 Credits |
Basic Type 2 Diabetes information
and relationship of the disease to psychological and physical
health risks of Native Americans. The course will be divided
into three components. The first component titled "Strong
in Body and Spirit" addresses the nutrition, exercise,
and psychosocial components of the disease "through the
eyes of the Eagle." The second component emphasizes
the benefits of exercise and food production through gardening.
The final component focuses on exercise and nutritional benefits
of hunting and fishing and low-fat cooking methods of wild game,
including buffalo.
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| NF
200 Food Science and Cooking Skills
- 3 Credits (prerequisite CHEM
101) |
Basic cooking and scientific principles
behing food preparation, food storage and preservation will
be explored in this course. The chemical, physical and microbiological
changes which occur during food preparation are included in
the class while students follow the Food Guide Pyramid and prepare
family size recipes including appetizers, soups, sauces, salads,
sandwiches, meat, fish, vegetables, eggs, dairy products, fruits,
pastas, breads and desserts.
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| NF
210 Quantity Food Production
- 4 Credits (prerequisite NF 105
and NF 251) |
Hands on experience preparing and
serving nutritious, attractive meals for 25 to 50 people.
Quantity food preparation experience will focus on menu planning,
food procurement, staff management, and marketing skills.
Students will also gain experience on managing a budget, following
a time line, working as a team member, and assessing quality
of the taste and appearance of the meals served during the semester.
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| NF
230 Introductory
Nutrition - 2 Credits |
Basic nutrition facts presented in
light of current scientific studies and philosophy. Students
will review nutrition and physical activity guidelines, food
labeling regulations, and eating patterns in both the United
States and on the reservations. Personal nutrition and
physical inventories will be conducted and evaluated.
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| NF
240 Fundamentals
of Nutrition - 3 Credits |
Basic nutrition facts presented in
light of current scientific studies and philosophy. Students
will review nutrition and physical activity guidelines, food
labeling regulations, and eating patterns in both the United
States and on the reservations. Personal nutrition and
physical inventories will be conducted and evaluated.
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| NF
241 Nutrition and Diet Therapy
- 4 Credits (prerequisites
BIO 103 and NF 240) |
A study of how life-long eating habits
influence prevention or development of diseases such as diabetes,
obesity, cancer and renal and gastrointestinal disorders.
Medical nutrition therapy will be addressed for those diseases
as well as conditions such as AIDS, anorexia, food allergies,
and handicapping concerns. Menu planning , enteral nutrition,
federal regulations, documentation requirements and quality
assurance for effectiveness of nutrition services will also
be addressed.
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| NF
251 Management of Service Operations
- 3 Credits |
Basic management principles are introduced
and discussed. Emphasis is placed on foodservice management
in institutional and health care settings. Topics include: menu
planning and recipes, purchasing and inventory, staffing and
scheduling, human resource development, leadership, customer
service, marketing and professional development.
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| NF
260 Community Nutrition
- 3 Credits (prerequisites: NF
240 and NF 241) |
Exploration of a community's nutrition
and health needs with special emphasis on nutritional assessment
of populations, food, nutrition, and health trends today, and
utilization of available food and community nutrition resources.
Nutrition education strategies and techniques will be addressed
for various populations and cultures. Epidemiological
data will be reviewed and discussed. Federal, State, and
Tribal community nutrition resources will be discussed for each
stage of the life cycle.
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NF
297 Foodservice Practicum I
- 3 Credits
(prerequisites NF 105, NF 200, NF 240, NF 241, and NF 251) |
This course provides students the
opportunity to participate in 150 hours of hands-on work experience.
The experience will focus on any area of food service operations.
The practicum experience will be available in a variety of facilities
both on and off the reservations. This practicum is an unpaid
training experience.
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NF
298 Nutrition Practicum II-
3 Credits
(prerequisites: NF 105, NF 200, NF 240, NF 241, and NF 251) |
This course gives students the opportunity
for 150 hours of hands-on experiences. The experience
will be divided into 50 hours of normal, community and therapeutic
nutrition, 50 hours of food service operations systems management,
and 50 hours of food services administration/personnel management.
The practicum experiences will be available in a variety of
facilities both on and off the reservations. This practicum
is an unpaid training experience.
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NF
299 Case Study/Critical Thinking
- 1 Credit
(prerequisites NF 105, NF 240, NF 241, NF 251, and NF 298) |
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Materials will be reviewed and a practice
dietary managers credentialing exam will be written in the classroom.
Students will travel together to the exam site designated by
the National Dietary Managers Association to write the exam.
Tuition will cover exam fees.
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