This Syllabus is subject to change!

Brooklyn College of the City University of New York

Department of Health and Nutrition Sciences

HNSC 2223 Foods of Diverse Populations LAB

Monday Section MZ11
1 credit (2 laboratory hours)
Fall 2018

Lab time: Monday 11AM-12:40PM

Lab location: 111 Roosevelt Hall
Instructor: Nicholas Sayegh
Office hour: Tuesday 11:00 to 12:00 PM
Office location: 111 Roosevelt Hall
Contact: [email protected]
Co-requisite: HNSC 2222 Foods of Diverse Populations (lecture)
Pre-requisite: HNSC 1200 (Fundamentals of Nutrition) or 2210 (Human Nutrition)

Course Description and Objectives

Laboratory experience that provides food preparation activities designed to complement Health and Nutrition Sciences 2222,
Foods of Diverse Populations.

ACEND Foundation KR 5.1 and 5.3 Course Learning Objectives Sessions

This course will help you to achieve the After successfully completing this course you are Competencies and learning
following competencies: expected to be able to: objectives will be addressed as
part of the following course
sessions:

KRDN 1.2 Use current information ● Identify foods and foodways of members of Sessions 1-14
technologies to locate and apply evidence- select cultural/ ethnic/ regional groups;
based guidelines and protocols. ● Evaluate the effects of shifting demographics
on the foods and foodways of selected
KRDN 2.1 Demonstrate effective and cultural/ ethnic/ regional members of
professional oral and written groups and communities;
communication and documentation. ● Explain the interdependence of food and
culture within the context of immigration
KRDN 2.6 Demonstrate an understanding and of the United States;
of cultural competence/sensitivity. ● Practice cultural sensitivity to the foodways
of clients and patients in the community,
food service and clinical setting.

Introduction
Welcome to the Foods of Diverse Populations Lab! This course is designed to give you hands-on experience cooking, smelling,
touching, hearing, seeing and tasting foods of diverse cultures. Each menu is linked directly to the subjects covered in the
lecture, and we will practice specific culinary techniques integral to the foods we cook. You need not have any cooking
experience to do well in this lab, but you must have an open mind, be willing to follow complex directions, get your hands dirty,
and be ready to taste (or observe) the edible results of our labor.
Students whose dietary restrictions do not permit them to taste foods that we make are asked to make observations, instead of

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tasting, based on the other senses listed above. Evaluation forms must be completed by each team for all dishes prepared.

Required Readings
There is no required text to purchase for this course. Instead, I will provide you with handouts each week (these are also
available on Blackboard). All material included in the handouts is part of course readings and may be included on quizzes,
midterm and final exams.

Come to Class Prepared

To participate in class (and to receive full credit for participation, see below), you must:
● Dress sensibly and wear closed-toe, flat soled shoes
● Bring and wear a clean apron or lab coat
● Pull long hair back into a bun or ponytail and wear a hat, scarf, bandana or hairnet
● Keep fingernails short and free of polish
● Follow rules of kitchen lab safety, sanitation and etiquette

TENTATIVE COURSE SCHEDULE

8/27/18 Topics: Review of syllabus, introduction to the kitchen lab, food safety and sanitation, equipment overview, composting

9/3/18 NO CLASS, COLLEGE CLOSED – LABOR DAY

9/5/18 Conversion Day – Monday Schedule: Soul Food Junkies, Documentary Film viewing, Library Room 241

9/10/18 NO CLASS, COLLEGE CLOSED

9/17/18 Topics: Knife skills -- come prepared to cook!

9/24/18 Menu: Middle Eastern -- come prepared to cook!

10/1/18 Menu: Mexican -- come prepared to cook! Submit selected Culture for Approval

10/8/18 NO CLASS, COLLEGE CLOSED – VETERAN’S DAY

10/15/18 Menu: Caribbean -- come prepared to cook! Submit Recipes

10/22/18 Menu: New Orleans & Native American ingredients -- come prepared to cook!

10/29/18 Menu: African: Ethiopian food -- come prepared to cook! Submit Ingredient list

11/5//18 Menu: Indian and Bangladeshi -- come prepared to cook!

11/12/18 Menu: Mediterrian -- come prepared to cook!

11/19/18 Menu: Chinese -- come prepared to cook!

11/26/18 Menu: Japanese -- come prepared to cook!

12/3/18 Menu: Cultural Recipe Day -- come prepared to cook!

12/1018 Menu: Vegan and Clean-Up -- come prepared to cook!

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GRADING, ASSIGNMENTS & EVALUATION

Grading for this course will be based on a straight scale (i.e. no curve).

Your final course grade will be comprised of the following components:

Attendance and Participation 25%
Lab Reports 25%
Short Paper 25%
Final Exam _ 25%
Total 100%

Attendance & Participation

Class attendance is required. Lateness and absences will affect your ability to do well in this course. Participation is
straightforward: show up on time and properly attired, cook, taste (or observe) the food and share your thoughts on what we
made. You will not be penalized for the relative tastiness or edibility of the food you make, as long as you made a concerted
effort to follow directions and recipes. Communal tasks such as garbage disposal, compost processing, sweeping etc. will be
assigned on a rotating schedule and are part of lab assignments.
Please be advised: If you come to class without proper attire/fail to follow proper kitchen lab procedures you will be asked to
leave class immediately and will not receive credit for attending.
Cultural Recipe Assignment

The purpose of this assignment is to research and define a culture and its traditional foods. Students will work with lab partner
with tasks divided equally amongst the two partners.

Part One: Selecting a Culture

For this part you and your partner will select a culture whose food and culture you wish to analyze.

Part Two: Recipe Research

For this part you and your partner will source cultural recipes that successfully depict your selected culture. You will need to
find an Appetizer, and Entrée, and a Dessert (Select two). Recipes chosen must be achievable to prepare in under an hour
and 15 minutes.

Recipes must be submitted for approval.

Part Three: Shopping List

List of all ingredients must be developed and submitted to professor by set date. Follow layout of Sample Provided.

Part Four: Recipes and Preparation

Groups must come prepared to prepare and present their cultural recipes with classmates. On this day, students will come
prepared with a copy of their recipe for each member of the lab. Additionally, they will be required to complete the
preparation of their dishes (only samples needed) within an hour and 15 minutes, followed by 5-7 minute presentation of
their culture.

Part Five: – Food Culture Paper

Food is often a mediator between cultural groups, allowing bridges to form where none existed before. The cultural food
presentation assignment is your chance to demonstrate a significant cultural recipe(s). Each student will prepare a 2-page
paper on their chosen culture, including it’s:

 History of culture
 Example of traditional dishes
 Common terminology use for foods

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Lab Reports
After each lab, a one-page evaluation of the recipes including descriptive vocabulary for each recipe and an overall summary of
the characteristics of the cuisine. **Due prior to next Lab Session**

All written assignments for this course must be submitted through the appropriate Blackboard Safe Assign links by 11:59 on the
due date.

Assignment format: Your papers must be submitted in the form of a Microsoft Word document (file extension “.doc” or “.docx”)
through SafeAssign on Blackboard. Assignments in the body of an email, EMAIL attachments, and any other format than
Microsoft Word are not accepted.

All Short Papers should also adhere to the following formatting features:
● File name: First Name_Last Name_Assignment Title_Fall 2014
● Document must include class code, your name, date, a title and page numbers
● Use double-spaced text (no triple/quadruple spaces between paragraphs)
● Use standard 12-point Times New Roman font and 1-inch margins
● Cite all sources, including recipes, following the APA style format:
o http://www.apastyle.org/learn/tutorials/basics-tutorial.aspx

The paper requires the inclusion of a recipe, which may be either one of your own invention (and authorship) or from another
source. If you use a recipe from another source, whether that source is a family member, friend, website, cookbook or
magazine, you MUST cite it properly, just as you would any other source. If the recipe is your own invention, simply state
“Recipe by YOUR NAME”.

Final Exam
The Final Exam will be comprised of multiple choice questions and reflective essays.

NB: Make-up exams are not available unless planned with me in advance of the scheduled exam date with verifiable
documentation. If an emergency situation arises in which you cannot make it to the scheduled exam, contact me as soon as
possible so that we can work out an acceptable plan of action. Please have documentation of the emergency ready to show me
when we meet.

POLICIES
Academic Integrity
The faculty and administration of Brooklyn College support an environment free from cheating and plagiarism. Each student is
responsible for being aware of what constitutes cheating and plagiarism and for avoiding both. The complete text of the CUNY
Academic Integrity Policy and the Brooklyn College procedure for implementing that policy can be found at this site:
http://www.brooklyn.cuny.edu/bc/policies . If a faculty member suspects a violation of academic integrity and, upon investigation,
confirms that violation, or if the student admits the violation, the faculty member MUST report the violation.

Types of Academic Dishonesty Explicitly Prohibited

● Cheating is the unauthorized use or attempted use of material, information, notes, study aides, devices or communication
during an academic exercise.
● Plagiarism is the act of presenting another person’s ideas, research or writings as your own.
● Internet plagiarism includes submitting downloaded term papers or parts of term papers, paraphrasing or copying
information from the internet without citing the source, and “cutting & pasting” from various sources without proper
attribution.
● Obtaining unfair advantage is any activity that intentionally or unintentionally gives a student an unfair advantage in his/her
academic work over another student. This includes sharing specific information about exam questions with other students.
● Falsification of records and official documents includes, but is not limited to, forging signatures of authorization and falsifying
information on an official academic record.

Center for Student Disability Services

In order to receive disability-related academic accommodations students must first be registered with the Center for Student

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Disability Services. Students who have a documented disability or suspect they may have a disability are invited to set up an
appointment with the Director of the Center for Student Disability Services, Ms. Valerie Stewart-Lovell at 718-951-5538. If you
have already registered with the Center for Student Disability Services please provide me with the course accommodation form
so we can discuss your specific accommodation as soon as possible.

Student Absence on Account of Religious Belief

A student who, for religious reasons, does not attend classes on a particular day or days shall be excused from any examination
or other work. The student shall have equivalent opportunity to make up any examination or study or work requirements. Please
make every effort to notify me beforehand of any planned absences for religious reasons. For a full description of the policy,
consult the Brooklyn College Bulletin.

Student Bereavement Policy

The Student Bereavement Policy is available for review and can be located using the following link:
http://www.brooklyn.cuny.edu/web/about/initiatives/policies/bereavement.php

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