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Online Courses:
Cooking Theory and Food Science
History, Flavor and Culture
Ethics
Nutrition
Sustainable Harvest
Effective Teaching in the Online Environment
Sanitation
Cooking Theory and Food Science
This course blends classroom, lab and online instruction. With a focus on scientific principles and experimental method, students explore the chemistry of food, in particular focusing on the heat transfer process. The course includes both theoretical online components and practical, on the ground, hands-on application of food science and a knife skills practice lab. A one week, on the ground intensive residential component will be attached to this class, hosted at the NECI Campus.
History, Flavor and Culture
Students will survey the ways in which social and historical events, religious movements, significant individuals, and the changing demands of food consumption have influenced a variety of cultures, including the character and substance of their cuisines. The course features online discussion, readings, guided web research and a student-directed project. The History, Flavor and Culture lab will expose students to various cultures and their cuisines, through an introduction into traditional spices, herbs, products, and cooking techniques, as well as the preparation of traditional dishes. A one week, on the ground, residential component will be attached to this course.
Ethics
This course is created to offer students the opportunity to engage in ethical decision-making from a situational context. Professionally, students will consistently be called upon to make difficult decisions that cannot easily be resolved without analytical thinking and a clear method for working through problems. This course will support students in their growth toward effective problem-solving, while exposing them to a variety of decision-making models. This course will uses online discussion, web based research and interactive case study development to expand horizons and encourage the development of well-considered opinions, a positive asset in any industry.
Nutrition
Through online discussions, readings and projects, students expand their knowledge of basic human nutrition and connect these principles to personal experience and current issues in the industry. Understanding the special needs for feeding populations of different ages and nutritional limitations is applied to cooking issues. Students learn how to provide basic concepts and applications of nutrition to all aspects of food service management to show how healthy meals can be provided without sacrificing taste or appeal, to learn how to plan, manage, and market effectively from a nutritional point of view, and how to construct a menu and modify recipes. Students will also apply new nutritional information to readings from popular literature, advertisements, health and herbal remedy claims, and to restaurant settings.
Sustainable Harvest
This 12 week course will explore the relationship of our modern, fast paced, consumer-based society to the agriculture of today. The demands of our Western society for “all products, all the time” create some interesting dichotomies between modern agribusiness and the micro farmer. Through online discussions, projects and assigned readings, this course will examine how small farmers are coping with the trend toward agribusiness and how agribusiness is reacting to the trend towards more responsible stewardship of our natural resources.
Effective Teaching in the Online Environment
Through online discussions, projects and readings, this course will help Instructors to understand how to utilize today’s changing technology to enhance online course delivery, to maximize student interest and to create powerful online course experiences for both the student and the teacher. Online course delivery as well as integrating online education into typical on the ground courses will be investigated and demystified. With online education becoming more and more the norm for today’s tech generation, this course will support instructors in any field to reach the unlimited potential of the internet.
Sanitation
Sanitation instruction introduces students to the principles of food microbiology and important food-borne diseases, as well as the control of chemical and biological contaminants of food and best practices for the safe food handling. The class serves as the foundation for culinary professionals by helping establish a thorough understanding and competence in sanitation and food-borne disease prevention. The course reviews the standards enforced by regulatory agencies, as well as measures used in practical settings for the prevention of food-borne disease and other microbiological problems. This discussion based course will look use case studies, web based research and online discovery to prepare the student for nationally recognized certification.
For more information on these online courses, please contact Chef Peg Checchi at 877-223-6324 or via e-mail at pegchecchi@neci.edu |
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