Wednesday, January 27, 2016
Wednesday, January 20, 2016
Tuesday, January 19, 2016
Thursday, January 14, 2016
Tuesday, January 12, 2016
Kitchen Design Project Scoring Guide
Part I: Presentation of Kitchen
_______Presentation was electronically sent to teacher’s e-mail by the deadline (6 points)
_______Pictures of Kitchen design with titles (minimum of 10-one per slide) (20 points)
_______Cost of the Kitchen Elements was included (20 points)
_______Features were described using details (floors, walls, cabinets, and countertops)
_______Appliances and their prices are presented. (10 points)
_______5 décor items are picture (10 points)
Part 2: Floor Plan
_______a screenshot of the floor plan is embedded in the presentation (4 points)
_______dimensions of the floor plan are given (6 points)
_______Kitchen layout is identified (2 points)
_______detailed Kitchen Elements are shown in the design (10 points)
_______Ventilation is included in the design (3 points)
Friday, January 8, 2016
Thursday, January 7, 2016
Wednesday, January 6, 2016
Get today’s assignment from the island and on the back side: draw a sketch of your kitchen at home.
OBJECTIVE: Discuss quality kitchen design/work triangle.
Design a dream kitchen.
Textbook Background pg. 316 -319
Types of Kitchen Floor Plans and discussion
Dream Kitchen Project final project sent to email@example.com with your NAME and HOUR labeled!
TONEWORK: How many kitchen “types” have you worked in?
OBJECTIVE: Discuss content/expectations for the semester class NF II.
Discuss historical perceptions of kitchens, while comparing to your kitchen and our classroom kitchens.
Kitchen Picture to YOUR blog! (extra credit)
Kitchen Picture to YOUR blog! (extra credit)
The Kitchen presentation + notes
PicCollage with title and labels
Monday, January 4, 2016
Nutrition & Food II
Mrs. Suzan Smith
Pleasant Hill High School
Family and Consumer Sciences Department
816-540-3111 Ext. 5200
Conference Period 8:20 – 9:10 a.m.
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
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
- Assigned course readings
- Daily bell work and homework assignments
- Unit tests and quizzes
- $25 Lab Fee
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
- Student-teacher conferences
- Phone call or email home
- Office referral
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%
Assessment Strategy Description Percent
Attendance, class behavior, participation and general attitude
Quality of lab experiences, written and/or oral work
Quality of self-evaluation, reactions and other daily work
Quality of concept knowledge through tests and quizzes
Final exam completed
Overall Grading Guide Students earning an A will participate in class daily, have above average attendance, complete all assignments with accuracy and turn in all projects and homework. Those students earning B’s will participate in class daily, have good attendance, complete assignments while missing some and turn in projects and homework.. Students earning a C will not participate in class daily, their attendance would not be consistent, incomplete assignments would be turned in and not all projects or homework were turned in.
Extra Help Opportunities Students may come in before school from 6:45 a.m. until 7:30 a.m. to receive additional help with assignments.
Make-up work will be made available, upon request, to students when they return to school Time given for make-up work, as per school policy, is upon returning to school the make-up work is due in one day after your return.
Detentions all will be served on either Tuesdays a.m. from 7:15 a.m. until 7:30 a.m. OR Wednesdays from 2:35 p.m. until 2:50 p.m.