Overview

This course involves the implementation of meal management principles as they relate to controlling cost, providing satisfying meals, entertaining, conserving time and energy, using modern kitchen technology, and ensuring food safety. Students will plan and prepare food for meal service.

Requirements

Prerequisites

• FCS 240 Food Preparation

Required Resources

The campus version of this course has a $50 fee that covers the food purchased for the labs. We do not have the fee for the online version of the course. You will be expected to prepare different food items each week (but not complete meals like the campus version). You will be expected to purchase all the ingredients for the food items you choose to make. You should be able to make all the assigned food items from the groceries you would normally buy for yourself or your family.

You will need access to a kitchen with stovetop, oven, and food preparation utensils.

Resource Title/Description (books, software, and so on.)	Author/Provider	Ed./Vol.	13-Digit ISBN (if applicable)
The Hour that Matters Most: The Surprising Power of the Family Meal	Les and Leslie Parrot	---	9781414337449

Structure

Course Outcomes

1. Prepare and serve nutritious foods attractively to meet nutritional, psychological and social needs of families and individuals.
2. Apply principles of meal management for family menu planning.
3. Understand proper social etiquette for meal service.
4. Develop menus using budgeting strategies.
5. Give examples of the importance of the family meal to society.

Major Assignments

The table below is meant to help you see the relevance of each major assignment as it pertains to the course outcomes.

Major Assignment	Description	Course Outcome
Weekly Reading Quiz	Each week you will be given some material to study and a chapter of your textbook to read. A weekly quiz will be given to assess your learning of that material.	1–5
Weekly Food Lab	Each week you will be tasked with creating a menu given a certain scenario. You will plan, budget, and analyze the basic nutritional value of that menu. You will prepare at least one of those food items and report on your experience.	1, 2, 4
Meal Plan Project	You will create a four-week meal plan and present that plan in an attractive manner. This is an ongoing project that has weekly milestones to help pace your work.	1–4
FCCLA Life Event Project	By the end of the semester, you will be expected to plan, budget, and execute a meaningful life event. You will share the results of that with your peers.	1, 2, 4

Weekly Patterns

The table below displays typical weekly activities, due dates, and activity descriptions.

Due Date	Learning Model	Activity Titles	Description
Midweek	Prepare/ Ponder and Prove	Study Quiz	Each week you will be given some material to study and a chapter of your textbook to read. A weekly quiz will be given to assess your learning of that material.
Midweek	Ponder and Prove	Food Lab	By the middle of each week (Thursday at 11:59 p.m. mountain time), you will need to have completed your food lab and posted the results of your work for your peers to view and give feedback.
End of Week	Teach One Another	Food Lab Discussion Board	By the end of the week (Saturday at 11:59 p.m. mountain time), you will give feedback on your peers food lab reports.
End of Week	Ponder and Prove	Project Milestone	Each week you will have a project milestone to complete. These milestones will be graded as complete or incomplete. They will help pace you for the final submissions later in the semester.

Set your time zone within user preferences so the dates and times for course activities will display correctly for your time zone.

Learning Model

Prepare: Each week, you will study material to complete. This material will help you prepare for the Food Lab Challenge later in the week.

Teach One Another: This course has been designed to not be overburdensome with forced group work. The truth is that it is impossible and impractical to have groups of people cook or prepare meals together in an online setting. Each week, you will share what you did with your three other group members and be expected to give brief praise and feedback on each other's work.

Ponder and Prove: For the first half of the course, you will read The Hour That Matters Most and reflect on the importance of family meals. You will also have weekly Food Lab Challenges that will test your skills and creativity. You will also prove what you have learned about meal planning through two large projects.

Expectations

Feedback

You can expect to receive grades and feedback within seven days of the due date for all assignments.

Workload

This is a three credit course and you can expect to spend about 2–3 hours per credit per week. Therefore, expect to spend about 6–9 hours each week on the materials in this course.

Group Work

Most of the work is done individually. Each week, you will do your Food Lab Challenge by yourself, then share your results with others in your group for praise and feedback. The projects are to be completed by yourself. In Week 14, you will share the results of your FCCLA Life Event Project with others.

Late Work

As a sign of professionalism and respect, you should complete your work on time. However, your instructor has the discretion to accept late work or extend due dates as appropriate.

Extra Credit

The instructor has the option of awarding up to 15 points of extra credit for different additional assignments they feel would enrich your learning in this course.

Grading

Breakdown

This course has the following grading categories and percentages:

• Study Quizzes: 15%
• Food Labs: 50%
• Meal Plan Project: 20%
• FCCLA Life Event Project: 15%

Grading Scale

Letter Grade	Percentage
A	100% – 93%
A-	92% – 90%
B+	89% – 87%
B	86% – 83%
B-	82% – 80%
C+	79% – 77%
C	76% – 73%
C-	72% – 70%
D+	69% – 67%
D	66% – 63%
D-	62% – 60%
F	59% and lower

University Policies

Students with Disabilities

Brigham Young University-Idaho is committed to providing a working and learning atmosphere that accommodates qualified persons with disabilities. If you have a disability and require accommodations, please contact the Disability Services Office at 1-208-496-9210 or visit their website and follow the Steps for Receiving Accommodations. Reasonable academic accommodations are reviewed for all students who have qualified documented disabilities. Services are coordinated with students and instructors by the Disability Services Office.

This course may require synchronous meetings. If you are currently registered with the Disability Services Office and need an interpreter or transcriber for these meetings, please contact the deaf and hard-of-hearing coordinator at 1-208-496-9219.

Other University Policies

Student Honor and Other Policies

Please read through the document called University Policies. It gives important information about the following topics:

• Student Honor
  • Academic Honesty
  • Student Conduct
    • Sexual Harassment
• Student with Disabilities
• Complaints and Grievances
• Copyright Notice

Go to the Student Resources module to review further resources and information.