Foundations of Food

3rd, 6th, 7th, 8th Period

FALL SEMESTER 2025

SEMESTER FINALS INFORMATION

1st Quarter Welcome to the Kitchen

Week 1
8/18-22
Welcome to the Kitchen & SOP

IFP 1.1 Apply established safety rules and guidelines to maintain a safe working environmentIFP 1.3 Identify health and hygiene best practices for food handling,IFP 1.4 Identify and apply sanitation rules and regulations

Week 2-4
8/25-9/12
Measuring & Reading Recipes

IFP 2.5 Identify basic food preparation terminologyIFP 2.6 Practice management skillsIFP 3.1 Identify components of selecting food products

Week 5-7
9/15-10/3
Ch 19.1 Smallwares and Knives

IFP 2.1 Identify types, use and care of kitchen equipmentIFP 2.3 Demonstrate proper measuring techniquesIFP 2.5 Identify basic food preparation terminology IFP 3.2 Demonstrate preparation methods for basic food product

Ch 19.2 Appliances

IFP 2.1 Identify types, use and care of kitchen equipmentIFP 2.3 Demonstrate proper measuring techniquesIFP 2.5 Identify basic food preparation terminologyIFP 3.2 Demonstrate preparation methods for basic food products

Week 8
10/6-10
Smallwares & Ch 18.1 Shopping For Food

IFP 2.3 Demonstrate proper measuring techniquesIFP 2.4 Apply mathematics concept through equivalents, recipe adjustments and conversionsIFP 2.5 Identify basic food preparation terminology IFP 2.6 Practice management skillsIFP 3.1 Identify components of selecting food productsIFP 3.2 Demonstrate preparation methods for basic food products

Week 9
10/13-17
Ch 18.1 Shopping For Food

IFP 2.3 Demonstrate proper measuring techniquesIFP 2.4 Apply mathematics concept through equivalents, recipe adjustments and conversionsIFP 2.5 Identify basic food preparation terminology IFP 2.6 Practice management skillsIFP 3.1 Identify components of selecting food productsIFP 3.2 Demonstrate preparation methods for basic food products

2nd Quarter Cooking Methods

Week 10
10/20-24
Unit 2 Test

IFP 2.3 Demonstrate proper measuring techniquesIFP 2.4 Apply mathematics concept through equivalents, recipe adjustments and conversionsIFP 2.5 Identify basic food preparation terminology IFP 2.6 Practice management skillsIFP 3.1 Identify components of selecting food productsIFP 3.2 Demonstrate preparation methods for basic food products

Week 11 -12
10/27-11/7
Ch 18.2 Food Safety and Sanitation

IFP 1.2 Identify proper first-aid procedures for cuts, burns, and electrical shockIFP 1.4 Identify and apply sanitation rules and regulationsIFP 1.5 Identify methods that prevent food-borne illnesses and contaminationIFP 2.5 Identify basic food preparation terminology

Week 13-15
11/10-28
Ch 21 Cooking Methods

IFP 2.3 Demonstrate proper measuring techniquesIFP 2.5 Identify basic food preparation terminology IFP 3.2 Demonstrate preparation methods for basic food products

Week 16
12/1-5
Chopped

Week 17-18
12/8-19
DEAD WEEK
Christmas Cookies Exchange & Deep Clean Finals

Week 8
10/6-10
PTC/Be Our Guest-Etiquette

IFP 1.2 Identify proper first-aid procedures for cuts, burns, and electrical shockIFP 1.4 Identify and apply sanitation rules and regulationsIFP 1.5 Identify methods that prevent food-borne illnesses and contaminationIFP 2.5 Identify basic food preparation terminology