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%

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