Foods 1
Foods 1 Syllabus
Big Foot Union High School
Instructor- Mrs. Meyers OR Mr. Slawson
Course Length- 1 Semester
Course Status- Elective
Course Prerequisite- None
E-mail- kjmeyers@bigfoot.k12.wi.us or wrslawson@bigfoot.k12.wi.us
Room- E 36
Teacher Telephone Ext.- 6036
Course Description: This is an introductory course to the concept of food and food preparation. We will look at why we eat, the influences we have on our eating habits, history of food, nutrition and healthy eating habits. Some other topics we will cover it the importance of measuring, how to read recipes and food labels, safety and sanitation. This course is the first course needed to work towards a career in the food service industry.
Text Book: Guide to Good Food
Materials Needed: Folder, and pencil or Lap Top
Attendance- Students will be expected to show up to class each day. If students are absent it is their job to ask for the necessary materials.
Grading Policies and Procedures- Course grades for this course will be reflective of a student’s academic performance related to meeting the identified standards, benchmarks and learning targets.
Grade
A 93-100 Advanced quality work
AB 88-92
B 83-87 Proficient quality work
BC 78-83
C 73-77 Basic quality work
CD 68-72
D 63-68 Minimal quality work
DF 60-62
F 59 and below Unacceptable quality work
Formative Tasks- quizzes, homework, classwork will count for 20% of your grade
Summative Tasks- test and projects will count for 60% of your grade
Final- 20%
Expected Student Mastery Results
1- Students will assess the benefits and challenges of working in diverse settings and on diverse teams
2-Students will integrate knowledge, skills and practices required for careers in food production and services
a. Demonstrate food safety and sanitation procedures
b. Analyze career paths within the food production and food services industries
c. Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans
3-Students will demonstrate nutrition and wellness practices that enhance individual and family well-being
a. Evaluate factors that affect food safety from production through consumption
Homework/ Late Policy-
There will be a limited amount of homework because there will be in class work time. If student fails to use class time properly student is expected to turn in work the following day. Students will receive full credit if he/she has an excused absence. If students fail to turn in work on time there will be a point deduction.
Cell Phones
NO CELL PHONES
Consequences
1- Warning
2- Teacher takes the phone for the class period
3- Phone goes to the office
Academic Fraud
Plagiarism is a form of academic dishonesty that can be done intentionally or unintentionally. Intentional plagiarism is the deliberate presentation of another’s work or ideas as one’s own. Unintentional plagiarism is the inadvertent presentation of another’s work or ideas without proper acknowledgement because of inadequate practices or lack of preparation. Plagiarism includes an exact copying of another’s work, or a rewording, paraphrasing, partial quotation or summarization of another’s work without properly giving credit to the creator of the original work.
Students guilty of academic fraud or cheating will receive a 0 for the work and will be reefed to the assistant principal for discipline. A second violation of this rule will result in a student being removed from the class with a grade of F.
Classroom expectations-
1- Be in your seat with all necessary supplies when the bell rings
2- Listen and follow directions
3- No cellphones
4- No cursing or teasing
5- Keep hands, feet and objects to yourself
6- No waiting by the door for the bell to ring
7- Be respectful when others are talking
9- If you turn anything in make sure your name is on it!!!!!