Monday, January 9, 2017

How about this design???




--
Suzan Smith
 
FACS Teacher
Pleasant Hill High School
One Rooster Way
Pleasant Hill, MO  64080
 
816-540-3111 Ext. 5200
 
"We make a living by what we get, but we make a life by what we give."                     Winston Churchill

What type of kitchen is this?




--
Suzan Smith
 
FACS Teacher
Pleasant Hill High School
One Rooster Way
Pleasant Hill, MO  64080
 
816-540-3111 Ext. 5200
 
"We make a living by what we get, but we make a life by what we give."                     Winston Churchill

Monday, January 2, 2017

Syllabi 2016

COURSE DESCRIPTION
This course provides students opportunity to study advanced cooking techniques and international cooking.  In-depth study of the various food groups and application of cooking skills will be part of this class.  Career explorations in the foods industry will be researched.  Foreign countries and customs will be researched and presented in class.

Textbook _                         Food for Today

Course Outline (times listed are tentative)
Unit One: Leadership continual
FCCLA programs that address health, wellness & nutrition
Unit Two: Kitchen Design           1 week
A.  describe the three major work centers in a kitchen and the six basic
     kitchen floor plans
B.  Illustrate arrangement, kitchen shape, work centers and equipment to a
                 specific kitchen
C.  Demonstrate how to set a table correctly with appropriate tableware
Unit Three: Developing Food Preparation Skills continual
A.  recognize safe and sanitary food preparation practices
B.  identify kitchen tools and terms in basic food preparation
Unit Four:  Microwave Cooking       5 weeks
A.  Describe how the microwave cooks food
B.  Identify factors that affect microwave cooking
C.  Prepare a variety of foods using the microwave
Unit Five: Choose My Plate     9 weeks
A.  Identify the functions of ingredients in a grain product(s)
B.  Apply principles of preparing & cooking vegetables
C.  Apply principles of preparing & cooking fruits
D.  Apply principles of cooking milk and milk products
E.  Apply principles of selecting and preparing meat & beans
F.  Plan nutritious menus using meal patterns based on Choose My Plate

G.  Identify factors that affect food costs and comparison shop to decide what
     foods to buy
Unit Six:  Explore Cuisine from Around the World      continual
A.  Recognize specific influences, food products, equipment & cooking
                 techniques from around the world
B.  Prepare foods native to countries from around the world
Unit Seven:  Careers    continual
A.  Identify career clusters and careers related to the food industry
B.  Investigate working conditions and income of careers


Course Requirements
  • Assigned course readings
  • Daily bell work and homework assignments
  • Unit tests and quizzes
  • $25 Lab Fee

Class Rules
You are responsible for knowing and following school-wide rules as listed in the Student handbook.
  • Be prepared to learn and participate each day
  • Be respectful of other’s belongings, ideas and right to learn
  • Listen to and follow directions
  • Follow all safety rules at all times

Consequences
  • Student-teacher conferences
  • Phone call or email home
  • Office referral

Grading Scale  

A 100 -  95% C     76 – 73%
A-  94 – 90% C-    72 – 70%
B+  89 -  87% D+   69 – 67%
B  86 -  83% D      66 - 63%
B-  82 -  80% D-     62 – 60%
C+         79 – 77% F       59 -    0%

The Kitchen note-taking guide.doc - Invitation to edit Jan. 4 2017

COPY the notes page below for your notes during the presentation and then send your final copy to ssmith@pleasanthillschools.com
TTILE is YOUR 1st Name and Last Name and HOUR #
Suzan Smith has invited you to edit the following document:
Sender's profile photoHere is the notes sheet for your "examine the kitchen" information
Please copy in google docs and when COMPLETED send to ssmith@pleasanthillschools.com with the title being your 1st and last name and hour.
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Nutrition and FOOD 2 "say what is this about?"

  Image result for pizzaPASTA
PIZZA     MICROWAVE       SAFETY
What do you think these words and pictures are about??????



Image result for kitchen floor plans

Writing assignment:  USE COMPLETE sentences to answer any of the questions below BUT make sure you have 2 complete paragraphs on YOUR blog post.

1st POST
TITLE:  NEW YEAR 2017 reflection
SUGGESTED CONTENT:
1.  What wellness/fitness goals do you have for yourself during 2017?

2.  What experiences did you have with preparation of foods during our break?

3.  What experiences did you have with enjoying or eating foods during break?  Did you try any foods that you did not care for?  Did you try any foods that you were so impressed with that you would make again?

4.  What are you most looking forward to for this class this semester?