BHAN130 Spice Kitchen: Taste the Flavor

Tuesdays 2:00 4:00 pm // Section 013 // Willard 204

Spring 2015
Instructor: Chelsea Hollowell
Department of Behavioral Health & Nutrition
University of Delaware
Email: chollow@udel.edu
OFFICE HOURS: (or by appointment)
Wednesday: 1:30 PM 3:30 PM MCD 338
Thursday: 11:30AM -1:30 PM MCD 338
COURSE DESCRIPTION:
A culinary class designed to explore the flavors and health properties of approximately
ten spices. Students will assist in the preparation of recipes and complete sensory
evaluations of the prepared foods.
COURSE OBJECTIVES:
This course is designed to:
1. Enhance the students knowledge of spices and the health benefits associated
with spices.
2. Experience the flavors of a variety of spices and encourage the use of spices in
lieu of salt.
3. Expose students to methods of cooking that minimize the use of fat in
preparation (grilling, ActiFry, slow cooker).
4. Introduce students to the art and science of food tasting.
TEACHING METHODS:
Culinary demonstrations, food tastings and sensory evaluations and class discussions
REQUIREMENTS:
- Long hair must be tied back while cooking.
- Phones are to be left at your desk and NOT taken back to the cooking stations. If
you are seen with your phone out while cooking you will be deducted
participation points.
ALLERGIES:
It is the student's responsibility to notify the instructor in advance about any allergies.
- If you do have a food allergy, it is also your responsibility to read all recipes
thoroughly PRIOR TO CLASS.
- I try to adjust recipes as best I can to suit those with allergies but sometimes it
is not possible.

COURSE POLICIES
*For Academic Honesty and Dishonesty Policy Information see the OnLine Official Student Guide to University Policies available at:
http://www.udel.edu/stuguide/12-13/code.html
The University of Delaware is committed to diversity and welcomes students with
disabilities. If you have a disability related need for a modification or reasonable
accommodation in this course please contact the Office of Disability Support Services
located 240 Academy Street, Alison Hall Suite 130 Newark, DE 19716
Phone: (302) 831-4643, email: dssoffice@udel.edu
GRADING
Participation in recipe preparation/Attendance (10 pts)

20 %

Students are expected to attend class. Missing 2 classes without

documented excuse will result in a deduction in points.
Completion of sensory evaluations
Sensory evaluations must be handed in on the same day as the
recipes are prepared.

50%

Brief presentation on one spice

All students will present about one spice of their choice that is
not already one of the featured spices in the course schedule

30%

LETTER TO NUMERIC GRADE EQUIVALENTS

A
AB+
B
BC+
C
CD

93.5
89.5 93.4
86.5 89.4
83.5 86.4
79.5 83.4
76.5 79.4
73.5 76.4
69.5 73.4
< 69.5

COURSE SCHEDULE
Date

Topic

February 10th

Introduction to Course and Foods Lab

Sensory Perception
Food Safety

February 17th

Curry
Curried Pilaf
Curried Chicken Salad/Egg Salad
Spicy Thai Chicken Curry/Tofu Curry

February 24th

Turmeric
Turmeric Roasted Cauliflower and Tomatoes
Grilled Indian Spiced Flatbread Pizza with Tomatoes and Goat Cheese

March 3rd

Ginger
Stir Fried Green Beans with Ginger and Onions
Baby Carrots with Pecans and Ginger Honey Sauce
Saucy Chicken with Pineapple
Ginger Coconut Tea

March 10th

Rosemary
Pepper Rosemary Bread Dip
Summer Squash Saut
Rosemary Pork and Mushrooms with Shallots

March 17th

Cloves
Autumn Apple Brew
TBD
Braised Lentils

March 24th

Cinnamon
Warm and Nutty Quinoa
Cinnamon Chile Crusted Chicken
Bread Pudding
Black Bean and Veggie Salad with Lime Cinnamon Vinaigrette

March 31st

No Class
Spring Break!

April 7th

Garlic
Garlic Potatoes
Greek Tuna Salad Pockets/Egg
Edamame and Corn Salad with Oregano Vinaigrette

April 14th

Oregano
Baked Tomatoes Oregano
Mediterranean Potato Salad
Pizza Turkey Burgers

April 21st

Thyme
Mini Thyme Pepper Burgers
Chicken and Asparagus Saut with Thyme and Lemon
Grilled Pizza with Yellow Squash Mozzarella and Lemon Thyme

April 28th

Cumin
Spicy Black Bean Salad
Cumin Grilled Chicken Breast
Cumin Fried Rice
Caramelized Spicy Pumpkin Seeds

May 5th

Health Benefits of Spices

Send project to instructor by 5pm on May 4th

May 12th

CHOPPED

** Any changes to the syllabus (ie: recipe changes) will be announced in class, on Sakai
and via email**