Nutrition & Culinary Arts I
(Foods 1)
Course Description
This course focuses on kitchen fundamentals, making healthy choices, becoming a smart consumer and exploring the regional foods of the United States. Students will practice safe food handling and kitchen practices; demonstrate proper measuring and food preparation techniques; demonstrate proper use, selection and care of utensils; follow recipes correctly and identify ways to become a wise consumer. This course is designed to help students master basic kitchen fundamentals...including washing dishes. Grades 10-12; no prerequisite
Foods 1.mov
Units of Study
Practicing Kitchen Fundamentals: Reading/understanding recipes, using proper measuring techniques, kitchen math, recipe terms, basic kitchen equipment.
● Navigating the Kitchen: food safety/sanitation, kitchen safety, labs, creating effective work plans.
● Applying Food Science:· Functions of Ingredients, Baking Basics, Food Science Principles
● Making Food Decisions:· Food Influences/Habits, MyPlate, Benefits of Healthy Choices, Choosing wisely--shopping, preparing, eating out
● Maintaining Nutritional Needs: Basic Nutrients, Digestion/Absorption/Metabolism, Nutrient Deficiencies and Excesses
● Practicing Consumer Skills: Grocery Shopping Options, cost comparison, food labeling, consumer problems
● Exploring U.S. Regional Foods: The American Appetite (in-class project)
● Thinking Ahead: Career Exploration, developing employability skills
Cooking Labs
Cooking labs are a chance for the students to practice and apply knowledge. In order for a student to participate in a cooking lab, he/she must be present for the pre-lab. The pre-lab is designed to allow the group to get organized, read over the recipe; prepare a work plan; compile an equipment list and ask for clarification from the teacher.
Students who miss a pre-lab and/or their assigned lab day will be required to complete the lab at home in the form of a make-up lab; this way each student is allowed to earn those points.
Prerequisites
There are no prerequisites for this course.
You must take Nutrition and Culinary Arts 1/Foods 1, before taking Foods 2.
This course is a recommended prerequisite for Culinary Arts 1/Highlander Restaurant.
This is an elective course worth 0.5 credits towards graduation
College Articulation
This class articulates to Western Michigan University. It counts as 3 credit hours in the Family Studies and FCS Departments. You must earn a B or higher.
FCCLA
Enrolled students have an opportunity to join FCCLA.
Family, Career and Community Leaders of America (FCCLA) is a national nonprofit student organization that helps youth develop leadership and workplace skills to prepare for both college and careers through peer-to-peer education, community engagement, and the application of skills learned in the Family and Consumer Sciences (FCS) classroom.