A "T" located
to the left of the available semester indicates transfer to Murray State University,
Southeast Missouri State University, and Southern Illinois University-Carbondale
as per articulation agreements. These courses will also transfer to most public
four-year institutions in the state of Illinois.
FOS 116 NUTRITION
T F all /Spring
This course is an introduction to the various nutrients as related to a
lifetime of health. It is designed to meet the needs of students in the health
and food service professions. Basic nutrition, dietary guidelines, disease
prevention, nutritional assessment, dietary counseling, and menu writing
are included.
Credit: 3 hours - Three lecture hours per week.
Prerequisite(s): None
FOS 121 FOOD SERVICE SANITATION & SAFETY
T F all /Spring/Summer
This course is a study of the principles involved in maintaining sanitary
standards to protect the consumer from food-borne illness in food service
establishments. One main objective is to enable the student to pass the Illinois
Department of Public Health Sanitation Exam.
Credit: 2 hours - Two lecture hours per week.
Prerequisite(s): None
FOS 136 DIETARY MANAGER
By Request
Principles and practices of diet therapy are presented in this course.
The role of the dietitian, therapeutic diets, menu development for treatment
of disease, dietary food service equipment, dietary cost, control and budgeting,
and techniques of maintenance, sanitation, and safety of health care food
service facilities will be reviewed in this course.
Credit: 8 hours - 8 lecture hours per week.
Prerequisite(s): None
FOS 230 USDA DIETARY GUIDELINES
By Request
The course provides basic information and development of skills necessary
to plan and prepare menus for school-age children that meet the 1990 Dietary
Guidelines for Americans and the USDA federal nutrition standards. Food-based
and nutrient standard menu planning techniques are discussed The computer
session provides the opportunity to learn how to plan menus using the nutrient
standard menu planning with a USDA approved software program. Quality food
production techniques ensure that the food produced or purchased will assist
in meeting the dietary guidelines.
Credit: 1 hour - One lecture hour per week.
Prerequisite(s): None