TF Riggs FACS & Dial — CTE

Nutrition & Wellness

SPRING 2026

6th, 7th, 8th

Module 1: Intro

Week 1
1/5-9
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 2-3
1/8-17
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.

Week 4
1/20-24
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.

Module 2: Carbohydrates

Week 5-6
1/27-2/7
Leavening Agents: Chemical & Steam Leaveners

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
2/10-21
Leavening Agents: Steam & 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
2/24-3/7
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 3 & 4)

Module 3: Proteins

Week 10-14
3/10-4/11
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 15
4/7-11
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
4/14-18
Macro-Nutrients: Proteins -- Ch 22 MEATS (Pork)

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 17
4/21-25
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 18-19
Completing Proteins & Practicals

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 20
5/13-16
Deep Clean

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.

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