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CHANCELLOR Sir George Alleyne OCC, MD, FRCP, FACP (Hon), Hon. DSC (UWI) - page 106 / 136

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The

FA C U L T Y Faculty

BOOKLET 2004 – 2005 of Science & Agriculture

HUEC 2000 (AH20A) BIOCHEMISTRY [3 credits]

HUEC 2003 (AH23A) FOODSERVICE SYSTEMS MANAGEMENT

(Organisation, Management and Operations)

Prerequisite: BLO5C and A-level Chemistry or equivalent Syllabus: Chemistry of biological compounds: Carbohydrates, lipids, amino and proteins, nucleic acids etc., pH and buffers, me- tabolism of energy yielding compounds (bioenergetics); inter- nal and hormonal regulation of metabolic pathways; molecu- lar genetics and implications for the future of clinical nutrition

practice. Assessment: Final Examination Mid-term Examination

75% 25%

HUEC 2001 (AH21A) BASIC HUMAN ANATOMY AND PHYSIOLOGY [3 credits]

Prerequisite: A-level Biology or equivalent Syllabus: The integration of the sciences of human anatomy, physiology and pathology. Functional anatomy with emphasis on basic principles and physiological activities of the different systems

of the human body in health and disease. Assessment: Coursework - 3 Quizzes Final Examination

30% 70%

HUEC 2002 (AH22A) NUTRITION THROUGHOUT THE LIFE CYCLE [3 credits]

Prerequisite: HUEC 1003 (AH12B) Syllabus: Nutritional requirements for growth and development through- out the life cycle. Analysis of nutrition assessment indicators for each age group. Special consideration to growth standards, maternal weight gain, pregnancy and lactation requirements, eating behaviour of various age and other groups. The physi- ology of aging as it relates to nutrient adequacy in the mature

[3 credits]

Prerequisite: HUEC 1004 (AH13B) Syllabus: The application of Principles of Management to foodservice operations and human resources. Technical and operational aspects in the design of foodservices; including menu plan- ning and evaluation, purchasing, receiving and storage of food and supplies, financial control, inventory control, food delivery and service, sanitation and safety, quality assurance and con-

tinuous quality improvement. Assessment: Coursework Final Examination

25% 75%

HUEC 2004 (AH23B) FOODSERVICE SYSTEMS MANAGEMENT

(Equipment, Layout and Design)

[3 credits]

Prerequisite: Syllabus: Introduction to architectural drawings, symbols and design features; reading and interpreting blue-prints; analysis of lay- out characteristics; principles of workflow and work simplifi- cation; sanitation requirements in layout and design; materi- als used in construction of facilities and equipment in relation to use and care; environmental elements. Determining equip- ment requirements and writing specifications; equipment pur- chasing procedures; utilities and services in relation to selec- tion of equipment; energy control; principles of refrigeration and cooling; operation, use and care of equipment. Approxi- mately three (3) field trips are scheduled for this course.

Assessment: Coursework

25%

Final Examination

75%

adult. Assessment: Coursework Final Examination

30% 70%

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