Syllabus |
Course Goals There are three primary goals for this course: Course outline??? Both pathological and beneficial organisms are studied??? Relationship between food and illness where bacteria is concerned??? Application to food preparation practices??? Scientific understanding of microbiology and the role of the food services manager or cook??? Maintaining the right environment when cooking??? Quality assurance measures in restaurants and food services areas such as hospitals and nursing homes etc??? Students will explore methods of educating other staff in a managerial style where food services in concerned??? Canadian/Ghanaian considerations and perspectives in food services and microorganisms??? Canadian and Ghanaian laws governing public protection where food services is concerned.??? Current trends and issues General Modes of Evaluation for all the courses. Evaluation To receive credit for these courses, you must submit the assignment and obtain a mark of at least ???60??? percent, obtain at least ???55??? percent on the final examination, and obtain a course composite grade of at least ???C-??? (60 percent). The chart below summarizes the course activities and the credit weight associated with each.Assignment/Attendance Mid-term Exam Final Exam Total15% /10% 30% 45% 100% ... Textbook There will be the use on questia media and online materials for this course ... Course Work This course revolves around a series of UNITS. We will cover a total of 3 units -- each of which is followed by in-class exercises to enhance your level of understanding. ... Final Grades Your final grade in the course is based upon the total number of points you have earned.??????Final Grades will be assigned using the following scale:
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| Last modified 21 Feb 2012 5:49 PM by Bronston H. | ||||||
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