Food for Thought
Open to: Grades 7 & 8
Length: 1 semester/every other day
Course Content: In this course, students will learn the basic skills necessary for preparing simple dishes using nutrition guidelines during hands-on cooking labs. Students will learn how to measure ingredients and read and follow recipes. Students will gain an understanding of cooking terms and techniques and practice table manners. The focus of this course will be nutrition, kitchen safety, sanitation, and teamwork. There is a $5.00 class fee.
Course Activities: Students will participate in a wide variety of small and large group classroom activities including: reading recipes, planning breakfast, lunch and dinner meals, creating a detailed time management task sheet, engaging in food laboratory experiences and sharing information to peers through class discussion and poster presentations.
Technology Integration: Technology will be used in general classroom instruction. This will include creating and viewing cooking demonstration videos, researching ideas, submitting course assignments and discussion posts through Schoology, and creating presentations in Google Slides.
There is a $5.00 class Fee.