Course Information Course Number: FSTC/NUTR 300 Course Title: Religious and Ethnic Foods Section: 599,700 Credit Hours: 3 This is a 100% online c ourse . To take this class , you need to have a stable, high - speed internet connection. If you experience connectivity issues, it's your responsibility to resolve them promptly Instructor Details Instructor: Dr. Mian Nadeem Riaz Office: Suite 13 3 ; Cater - Mattil Hall E - Mail: mnriaz@tamu.edu Office Hours: By appointment Teaching Assistant Details TA: Muhammad Bilal Haider Office: Heep Building, Room 436 E - Mail: bilal.haider122@tamu.edu Office Hours: Tuesdays & Thursdays : 1 0 : 0 0 A M - 12 : 00 PM Course Description Understanding religious and ethnic foods with application to product development, production, and nutritional practices; emphasis on different cultures, food rules, and priorities with attention given to different religious and ethnic groups within the US and around the world. Class lectures in the form of power points will be available on Canvas for students in modules. Students can access these lectures using their TAMU log in with CAS authentication). Course Prerequisites Junior or senior classification or approval of instructor; basic knowledge of food science and nutrition helpful. International and Cultural Diversity Course (ICD) This course will address the importance of diverse and global perspectives by requiring students to understand the requirements of different religious and ethnic foods through discussions, lectures, and reading materials. Students will be assigned a group project which consists of researching and developing a specific food product that meets all restrictions and requirements of the religion or culture as assigned. This exercise requires the students to think, observe, analyze, and comment on the differences and similarities of different religious and ethnic foods and allows students to recognize the diversity in cultural practices. Students will also be required to submit an international activity assignment in which students have to answer about one festive traditional event not native to their culture in order to make them learn the cultural diversity. This course will teach food d iversity by enhancing students’ understanding of different religions’ requirements for food and respecting their obligations regarding some of the dietary and cultural restrictions. The knowledge and understanding of food relations and cultures will help t hem be effective with people from many other cultures and relations. Students’ understanding will be evaluated through quizzes, assignments, and exams. Core Curriculum Objectives This course will help students to develop: • Critical thinking: Detailed information on the first day of the class about the assignments and the group project will be provided that will assist students to understand and critically think about the differences between culture, religion, and a way of li fe and help improve and refine their verbal and written skills while working on the assignments throughout the semester as a group and as an individual. • Communication: By participating in group activities, students will communicate with other students, industry people, and religious and ethnic groups to find appropriate information. The visual skills of students are improved by providing them with knowledg eable information and related images in lecture videos and class handouts about food diversity and different religions where they have the opportunity to visually experience the food consumed in different cultures, food - related practices, and food labels t o better understand ethnicity. • Social Responsibility: This course will address social responsibility by requiring students to understand the requirements of different religious and ethnic foods through class discussions, lectures, and reading materials. • Personal Responsibility: This course will enhance students’ understanding of different religions’ requirements for food and respect their obligations regarding some of the dietary and cultural restrictions. Course Learning Outcomes Upon completion of this course, the student will be able to: • Describe factors associated with the development of food preferences and requirements for foods for various religions and cultures. These include attitudes, beliefs, traditions geographic area, etc. • Characterize principles and concepts that govern different religious and cultural foods. • Discover the availability of religious and cultural foods in the market. • Identify status or approval of food ingredients for specific cultural or religious groups. • Explain the process of certification of food products, according to the requirements of specific religions and cultural groups. • Describe the manner in which the production of foods for specific religious/cultural groups can be done in the food industry. Apply knowledge of requirements for foods for specific religious and cultural groups to food preparation in food services, such as health care institutions, airlines, schools, and colleges. Study Guide and Extra Course Material Religious and Ethnic Foods Sentia Publishing, Austin, TX. Available in E - book format. To order, please visit the following link: https://sentiapublishing.com/supplemental - materials - for - your - course - religious - and - ethnic - food - riaz - online - textbook/ Grading Policy Exam 1 80 Exam 2 80 Exam 3 80 Religious and Cultural Food Project 100 Quizzes 100 International Activity Assignment 30 Market Study for religious and Ethnic Food (Case Study) 30 Total 500 Grading Scale: A ≥ 450, B ≥ 400, C ≥ 350, D ≥ 300, F 299 or below Late Work Policy • No late submission will be accepted without a valid university excuse. You will have one week to complete the missing assignment by providing university - approved excuse. Course Schedule Lecture # Lecture Topics 1 General introduction 2 Religious and ethnic diversity 3 Muslim dietary requirements and principle of Halal food products based on religious and cultural practices 4 Halal requirements for meat, poultry, and seafood - based on religious and cultural practices 5 Halal requirements for dairy, gelatin, alcohol, and enzymes, based on religious and cultural practices 6 Halal requirements for ingredients, labeling, and packaging, based on religious and cultural practices 7 Halal certification Exam 1 8 Basic concepts in Kosher food, kosher law, and meat and poultry requirements, based on religious and cultural practices 9 Kosher requirements for seafood, insects, honey, egg, dairy, fats, oils, flavors, and confectionery 10 Kosher requirements for fruits and vegetables, kosher baking, Separation of meat and dairy, and Passover food, based on religious and cultural practices 11 Kosher certification and identification of labels 12 Food in Christianity (Jehovah’s Witness and Catholic dietary requirements) 13 Food in Christianity (The Church of Jesus Christ of Latter - day Saints: Dietary practices and health) 14 Food in Christianity (Seventh - day Adventist: Dietary standards and concern) 15 Miscellaneous Religion (Taoism, Sikhism, Scientology, American Indian and Eskimos, Baha’i Faith) Exam II 16 Basic concepts of Vegetarian food, Vegetarian foods for Chinese Buddhists 17 Ethnic food (Societal and cultural factors in the development of African food patterns) 18 Ethnic food (Societal and cultural factors in the development of Chinese food patterns) 19 Ethnic food (Societal and cultural factors in the development of Mexican food patterns) 20 Ethnic food (Societal and cultural factors in the development of Middle Eastern food patterns) 21 Ethnic food (Societal and cultural factors in the development of Indian food patterns) 22 Ethnic food (Societal and cultural factors in the development of Latin American food patterns) 23 Organic foods and their certification process Exam III Guest lectures, representing a follower of a specific religion or a member of a specific country or area of the world will deliver some lecture. Quizzes: There is no IN - PERSON class. Quizzes are every Wednesday 12:00 AM - 11:59 PM , except last quiz that is on Tuesday (will be available for 24 hours). Participation in the weekly quizzes will be counted as attendance. Quizzes will be available online through Canvas and will be timed for 10 minutes only. Students must use their TAMU log in using CAS authentication to complete the quizzes. There will be 10 quizzes over the semester. The first quiz will be during the secon d week of the classes and the last quiz will be during the last week of classes. Instructions will be provided for the rest of the quizzes. Quiz 1 Assessment + Syllabus September 03 Quiz 2 Lectures 2 - 4 September 10 Quiz 3 Lectures 5 - 7 September 17 Quiz 4 Lectures 8 - 9 October 01 Quiz 5 Lectures 10 - 12 October 08 Quiz 6 Lectures 13 - 15 October 15 Quiz 7 Lectures 16 - 18 November 0 5 Quiz 8 Lectures 19 - 21 November 12 Quiz 9 Lectures 22 - 23 November 1 9 Quiz 10 Assessment November 25 Exams: Exams will be given ONLINE according to the dates mentioned below from 6:00 pm - 7:00 pm under the “Exam tab” on Canvas . Students are required to complete and submit their exams within the specified time frame using their TAMU log - in using CAS authentication. In case you have time conflict during the exam day or time (another class, lab , work or exam), you can reschedule your exam. We will send an email two weeks prior to the exam , explaining the process how to reschedule your exam. Detailed instructions for exams will be available on Canvas. Disability center students will also take exams online and their time will be appropriately adjusted. Exam Date Exam1 (lectures 1 - 7) September 22 (Monday) Exam2 (lectures 8 - 15) October 2 7 (Monday) Exam 3 (lectures 16 - 23) December 1 1 (Thursday) Assignments: 1. Case Study (Market Study for religious and Ethnic Food). October 22 , 202 5 (Wednesday 12:00 AM - 11:59 PM) 2. International Activity. December 03 , 202 5 ( Wednesday 12:00 AM - 11:59 PM) 3. Religious and Cultural Food Project*. Due Date October 31 , 202 5 ( Friday by 05:00 PM) For the religious and cultural food project, students will be assigned to a group (n=5 - 6/team). The group members will be given one religious and ethnic food product that is designed /appropriate for a specific religion or culture and group members will pa rticipate to complete this project together. Meeting In - person for the group project is NOT required. There will be group and individual evaluation, based on the participation toward the group project work. For the group project assignment, you can also seek help from the University writing center. The University Writing Center (UWC) is here to help you develop and refine the communication skills important to your success in college and beyond. The UWC provid es this help in a welcoming atmosphere that respects all Aggies' backgrounds and abilities. Our trained peer consultants are available to work with you on any kind of writing or speaking project, including research papers, lab reports, application essays, or creative writing, and at any stage of your process, whether you're deciding on a topic or reviewing your final draft. You can also get help with public speaking, presentations, and group projects. We can work with you in person at our Evans or BLCC loca tions or via Zoom or email. To schedule an appointment or to view our handouts, videos, or interactive learning modules, visit writingcenter.tamu.edu If you have questions, need help making an appointment, or encounter difficulty accessing our services, call 979 - 458 - 1455 or email uwc@tamu.edu The detailed instructions for all the assignments will be provided later on the Canvas announcement board during the semester along with their grading rubrics. Students must complete and submit these assignments using their TAMU log in using CAS authentica tion. Traditionally Delivered Course – Fall = 15 weeks University Policies Attendance Policy The university views class attendance and participation as an individual student responsibility. Students are expected to attend class and to complete all assignments. Please refer to Student Rule 7 in its entirety for information about excused absences, including definitions, and related documentation and timelines. Makeup Work Policy Students will be excused from attending class on the day of a graded activity or when attendance contributes to a student’s grade, for the reasons stated in Student Rule 7, or other reason deemed appropriate by the instructor. Please refer to Student Rule 7 in its entirety for information about makeup work, including definitions, and related documentation and timelines. Absences related to Title IX of the Education Amendments of 1972 may necessitate a period of more than 30 days for make - up work, and the timeframe for make - up work should be agreed upon by the student and instructor” ( Student Rule 7, Section 7.4.1 ). “The instructor is under no obligation to provide an opportunity for the student to make up work missed because of an unexcused absence” ( Student Rule 7, Section 7.4.2 ). Students who request an excused absence are expected to uphold the Aggie Honor Code and Student Conduct Code. ( See Student Rule 24 ). Academic Integrity Statement and Policy “An Aggie does not lie, cheat or steal, or tolerate those who do.” “Texas A&M University students are responsible for authenticating all work submitted to an instructor. If asked, students must be able to produce proof that the item submitted is indeed the work of that student. Students must keep appropriate records at al l times. The inability to authenticate one’s work, should the instructor request it, may be sufficient grounds to initiate an academic misconduct case” ( Section 20.1.2.3, Student Rule 20 ). Texas A&M at College Station You can learn more about the Aggie Honor System Office Rules and Procedures, academic integrity, and your rights and responsibilities at aggiehonor.tamu.edu Americans with Disabilities Act (ADA) Policy Texas A&M University is committed to providing equitable access to learning opportunities for all students. If you experience barriers to your education due to a disability or think you may have a disability, please contact Disability Resources office on y our campus (resources listed below). Disabilities may include, but are not limited to attentional, learning, mental health, sensory, physical, or chronic health conditions. All students are encouraged to discuss their disability related needs with Disabili ty Resources and their instructors as soon as possible. Texas A&M at College Station Disability Resources is located in the Student Services Building or at (979) 845 - 1637 or visit disability.tamu.edu Title IX and Statement on Limits to Confidentiality Texas A&M University is committed to fostering a learning environment that is safe and productive for all. University policies and federal and state laws prohibit gender - based discrimination and sexual harassment, including sexual assault, sexual exploitat ion, domestic violence, dating violence, and stalking. With the exception of some medical and mental health providers, all university employees (including full and part - time faculty, staff, paid graduate assistants, student workers, etc.) are Mandatory Reporters and must report to the Title IX Office if the em ployee experiences, observes, or becomes aware of an incident that meets the following conditions ( see University Rule 08.01.01.M1 ): • The incident is reasonably believed to be discrimination or harassment. • The incident is alleged to have been committed by or against a person who, at the time of the incident, was (1) a student enrolled at the University or (2) an employee of the University. Mandatory Reporters must file a report regardless of how the information comes to their attention – including but not limited to face - to - face conversations, a written class assignment or paper, class discussion, email, text, or social media post. Although Mandatory Reporters must file a report, in most instances, a person who is subjected to the alleged conduct will be able to control how the report is handled, including whether or not to pursue a formal investigation. The University’s goal is to make sure you are aware of the range of options available to you and to ensure access to the resources you need. Texas A&M at College Station Students wishing to discuss concerns in a confidential setting are encouraged to make an appointment with Counseling and Psychological Services (CAPS). Students can learn more about filing a report, accessing supportive resources, and navigating the Title IX investigation and resolution process on the University’s Title IX webpage. Statement on Mental Health and Wellness Texas A&M University recognizes that mental health and wellness are critical factors that influence a student’s academic success and overall wellbeing. Students are encouraged to engage in healthy self - care by utilizing available resources and services on your campus. Texas A&M College Station Students who need someone to talk to can contact Counseling & Psychological Services (CAPS) or call the TAMU Helpline (979 - 845 - 2700) from 4:00 p.m. to 8:00 a.m. weekdays and 24 hours on weekends. 24 - hour emergency help is also available through the 988 Sui cide & Crisis Lifeline (988) or at 988lifeline.org Statement on Artificial Intelligence (AI) Artificial Intelligence (AI) text generators and natural language processing tools (colloquially, chatbots - such as ChatGPT), audio, computer code, video, and image generators should not be used for any work for this class. This includes, but is not limit ed to, • Creating or revising drafts • Editing your work • Reviewing a peer's work This excludes pre - existing software additions such as spelling and grammar checkers, which are acceptable.