Faculty

IFWA-1318 Nutrition for the Food Service Professional

Ellen Sternau

Credit Spring 2026

Section(s)

IFWA-1318-003 (49204)
LEC M 3:30pm - 5:20pm HLC HLC2 1318

LAB M 5:30pm - 7:20pm HLC HLC2 1318

Course Requirements

An introduction to nutrition including nutrients, digestion and metabolism, menu planning, recipe modification, dietary guidelines and restrictions, diet and disease, and healthy cooking techniques. Instructional program approval required.

Transferability of workforce courses varies. Students interested in transferring courses to another college should speak with their Area of Study (AoS) advisor, Department Chair, and/or Program Director.

Readings

REQUIRED TEXTBOOKS/ MATERIALS:

Nutrition for Food Service and Culinary Professionals
Author: Karen E. Drummond, Lisa M. Brefere
Publisher: Wiley
ISBN: 9781119148494

Course Subjects

COURSE OUTLINE/CALENDAR

Date	Lecture	Lab	Reading/Homework
Mon. Jan 26	Introduction to Nutrition/Planning Menus	Food Labels (No Grade) The 5 Tastes (No Grade)	Chapter 1 /Chapter 2
Mon. Feb 2	Planning Menus	The 5 Tastes (No Grade)	Chapter 2
Mon. Feb 2	Carbohydrates	Sugars Lab #1	Chapter 3
Mon. Feb 9	Fats Quiz #1	Fat Evaluation Lab #2	Chapter 4
Mon. Feb 16	Protein Quiz #2	Alternative Proteins Lab #3	Chapter 5
Mon. Feb 23	Vitamins Quiz #3	Vegetables Lab #4	Chapter 6
Mon. March 2	Minerals & Water Quiz #4	Functional Beverages and Snacks Lab #5	Chapter 7
Mon. March 9	MIDTERM
Mon. March 16	NO CLASS	SPRING BREAK
Mon. March 23	Building Flavor and Balance	Developing Flavor Lab #6	Chapter 8 Project Requisitions Due
Mon. March 30	Recipe Makeovers	Gluten-free Cooking Lab #7	Chapter 9
Mon. April 6	Balanced Menus Special Nutrition Requests	One Pot Meals Lab #8	Chapters 10 & 11
Mon. April 13	Weight Management	Sugar, dairy, gluten substitutes	Chapter 12
Mon. April 20	Nutrition for All Ages	Lecture only	Chapter 13
Mon. April 27	Project Presentations
Mon. May 7	Project Presentations
Mon. May 14	Final/Cleaning

Student Learning Outcomes/Learning Objectives

COURSE LEARNING OBJECTIVES

Teach proper application of the principles of nutrition for the food service industry. IFWA 1318 is a foundational course for achieving the Culinary Arts and Pastry Arts Certificates, and the Associates of Applied Science in Culinary Arts and Baking and Pastry.

Knowledge Based:

Identify macronutrients and the building blocks that make them
Determine the dietary needs of an individual based on nutritional status
Formulate meal plans based on specific dietary restrictions and nutritional needs

Skill Based:

Use alternate cooking methods to prepare food within dietary guidelines
Evaluate different ingredients and their contribution to overall nutrition
Modify recipes to improve nutrient density while maintaining flavor

COURSE OUTCOMES

Upon completion of this course students will be able to:

Identify nutrients and their sources, functions, digestion, and metabolism
Explain healthy cooking techniques
Analyze and modify recipes for healthier food production
Evaluate and prepare diets and menus in accordance with dietary guidelines and restrictions