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CHANCELLOR Sir George Alleyne OCC, MD, FRCP, FACP (Hon), Hon. DSC (UWI) - page 108 / 136

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The

FA C U L T Y Faculty

BOOKLET 2004 – 2005 of Science & Agriculture

HUEC 3000 (AH31B) FLAT PATTERN DEVELOPMENT [3 credits]

HUEC 3002 (AH33A) FOODSERVICE SYSTEMS MANAGEMENT

(Quantity Foods)

Prerequisite: HUEC 1003 (AH12B) Syllabus: This course introduces basic industrial techniques of pattern making. The principles and procedures governing the devel- opment and use of basic slopers, and the use of manual flat pattern methods to develop patterns by varying a master pat- tern form given or self designed sketches are covered. Empha- sis is on the design process culminating in the designing of

original apparel by the flat pattern method. Assessment: Mid-term Examination Practicals Final Examination

15% 25% 60%

[3 credits]

Prerequisite: HUEC 1004 (AH13B) Syllabus: Standards and methods of quantity food production and man- agement; Experiences and case studies in planning for pro- duction, recipe standardisation, use of quantity foodservice equipment, nutrient and quality preservation, portion control, merchandising and service, cost calculations, energy manage-

ment; quality control. Assessment: Coursework Final Examination

40% 60%

HUEC 3001 (AH32A) COMMUNITY NUTRITION [3 credits]

Prerequisite: HUEC 2002 (AH22A), HUEC 2010 (AH26A) Syllabus: Functions and effectiveness of various community-based nu- trition related resources, services and programmes along with government policy and systems that influence them; sociocul- tural factors affecting nutritional status; evaluation of nutri- tion education programmes; health promotion; assessment of nutritional status through the identification of major nutrition problems at the local, national and international levels; nutri- tion surveillance; food and nutrition policy and planning; re-

search. Assessment: Coursework Final Examination

25% 75%

HUEC 3004 (AH33B) FOOD PRODUCT DEVELOPMENT [3 credits]

Prerequisite: HUEC 1001 (AH10C) Syllabus: Application of food science principles and experimental proce- dures to problems in foods. Practical investigations, experi- mental techniques leading to experience in developing a prod- uct; organising taste panels for sensory evaluation and accep- tance of product; market testing; market research; patents;

packaging, labelling; marketing; advertising. Assessment: Project Mid-Term Examination Final Examination

15% 10% 75%

108

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