Nutrition & Wellness

3rd PerioD

Fall 2024

Module 1: Intro

Week 1
8/17 &18
Welcome to NW Week 1 Class

NW 1.1 Investigate the impact of technology and media on food and health practices. NW 1.2 Analyze the effects of psychological, cultural, economic and social influences on food choices and other nutrition practices.NW 2.4 Analyze the effects of food and diet fads, food addictions, and eating disorders on wellness.

Week 2
8/21-25
Specials #1: Chocolates & Sensory Evaluations

NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.

Week 3 & 4
8/28-9/8
Knife Skills

NW 1.1 Investigate the impact of technology and media on food and health practices. NW 1.2 Analyze the effects of psychological, cultural, economic and social influences on food choices and other nutrition practices.

Module 2: Carbohydrates

Week 5 & 6
9/11-22
Measuring & Leavening Agents: Chemical

NW 4.1 Plan and prepare a meal incorporating nutritional guidelines.NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.

Week 7 & 8
9/25-10/6
Leavening Agents: Yeast

NW 4.1 Plan and prepare a meal incorporating nutritional guidelines.NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.

Module 3: Food Safety and Sanitation

Week 9-10
10/9-20
ServSafe: Food Safety & Sanitation

NW 3.2 Describe food borne illness that cause health issues.

Remember you must pass the Food Safety Food Handlers Exam to work with raw proteins the rest of the semester (Module 4)

Module 4: Proteins

Week 11-13
10/23-11/10
Macro-Nutrients: Proteins --Ch 21 Eggs & Poultry Ch 23

NW 3.1 Apply practices to promote safe food handlingNW 4.1 Plan and prepare a meal incorporating nutritional guidelines.NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.

Week 14-15
11/13-24
Macro-Nutrients: Proteins -- Ch 22 MEATS (Beef )

NW 3.1 Apply practices to promote safe food handlingNW 4.1 Plan and prepare a meal incorporating nutritional guidelines.NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.

Week 16 -17
11/27-12/8
Macro-Nutrients: Proteins -- Ch 22 MEATS (Pork) /CHOPPED!

NW 3.1 Apply practices to promote safe food handlingNW 4.1 Plan and prepare a meal incorporating nutritional guidelines.NW 4.2 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods.NW 4.3 Use kitchen tools and equipment in a proper and safe manner.

Final stretch

Week 18-19
12/11-21
The Final Stretch
Practicals & Deep Clean