Syllabus

Course Description:

Foods and Nutrition I is designed to provide rigorous and relevant learning experiences for students to study the principles of nutrition for individual and family health, fitness, and wellness. Students will gain knowledge of food preparation to use in the home and the work place.

Course Contents, Standards & Objectives: (5824)

A. Nutrition

1. Determine nutrient requirements across the life span.

2. Develop a plan to meet personal and family nutrition and wellness needs throughout the life cycle.

3. Apply USDA Dietary Guidelines in planning and preparing foods to meet nutrition and wellness needs.

4. Investigate nutrition in culturally diverse cuisines.

5. Select nutritious menus for special occasions and special needs.

6. Analyze scenarios that incorporate the decision-making process.

7. Integrate decision-making principles when making consumer choices.

B. Safety & Sanitation

1. Evaluate conditions and practices that promote safe food handling.

2. Summarize information regarding food borne illnesses as a health issue for individuals and families.

3. Determine safety and sanitation procedures when receiving, preparing, storing, and serving food.

4. Select appropriate procedures for administering basic first aid.

5. Maintain safe and sanitary working environment.

6. Demonstrate essential personal hygiene practices.

C. Kitchen Work Centers

1. Demonstrate the proper use of kitchen utensils and equipment to include proper safety and sanitation techniques.

2. Design work centers for efficient use of time and motion.

D. Meal Preparation

1. Apply basic recipe skills.

2. Plan an efficient time/work schedule.

3. Prepare foods from the USDA Basic Food Guide Groups using healthy cooking techniques.

E. Table Service and Etiquette

1. Demonstrate etiquette suitable for various occasions (written, verbal, and non-verbal).

2. Demonstrate various food presentation techniques.

3. Determine table service suitable for specific functions.

F. Careers

1. Evaluate occupations and preparation requirements for careers in nutrition and food service industries.

2. Explore the impact of food and nutrition occupations on local, state, national, and global economies.

G. Clean & Organize Labs, Exam Review, and Exam

Textbook: Food for Today, by McGraw Hill/Glenco & Guide to Good Food (classroom copy)

Other Instructional Materials & Resources:

Chromebook Guest speakers Kitchen equipment Power point presentation Labs Demonstrations ServSafe

Assessment/Grade Calculation:

Student’s work is graded using a District approved standard percentage system.

Major Grades = 60% Minor Grades = 40%

Grading Scale:

A 90-100 B 80-89 C 70-79

D 60-69 F 59 or below

Students are expected to save all materials to study for the final exam review. Students will collect in binder. This includes all graded work and assignments.

Materials Needed:

• 3 ring binder (class notebook is a major grade) for use with this class ONLY

• blue/black ink pens and #2 pencils, markers or colored pencils & paper

• large shoe/boot box

• recipe file box with dividers and index cards for extra points on the recipe project (optional)

Make-up Work:

It is the student’s responsibility to ask for work missed on first day returning from an absence. Students have five days after an absence to make-up work before late penalties are assessed. If a student is absent before a scheduled test, and no new material has been covered, the student will be expected to take the test on the scheduled date.

Late Work Policy:

Students are to complete classroom and lab assignments on time. Late work will take 10 points off per day, max of 60 if turned in by end of unit, max of 50 if turned in after the unit

Expectations:

Students are expected to participate in all class activities, be prepared to work and be on time having materials with them as they enter the class. Cooperation is essential to lab & other group work. Students will learn life skills in class which they can continue to build on for the remainder of their lives.

Attendance & Tardy Policy:

See student handbook. Students are expected to be in assigned seats and ready to work when bell rings.

Tardy attendance is handled by administration.

Communication with Parents:

Grades and attendance will be sent by the student to the parent through progress reports and report cards. Discipline and academic problems will be reported by phone, email, grade report sheets, or note. Please feel free to contact me as needed. School phone and email address are listed at the top of the syllabus.

I will return calls as soon as possible. All communication is documented.