Global Foods
This class will focus on cultures and cuisines from WORLD lands. We will sample different cooking and baking techniques that are common in other countries. Some of the cultures that will be investigated include: Asian, Russian, Regional US as well as Latin America.
Prerequisites: None
½ credit
Standards
Result 1: The student will complete with confidence all food preparation
techniques.
Result 2: The student will demonstrate safety, sanitation, and table setting.
Result 3: The student will identify common food borne pathogens and the effects
on individuals, including methods of prevention.
Result 4: Demonstrate safe food handling and prevention techniques that prevent
cross-contamination.
Result 5: Utilize the four steps of food safety skills, clean, separate, chill and
cook for both raw and prepared foods.
Result 6: The student will interpret cooking and food preparation terms to
prepare recipes successfully.
Result 7: The student will identify a variety of cooking equipment and tools and
explain proper usage.
Result 8: The student will comprehend proper measuring equipment, techniques,
abbreviations, and equivalents.
Result 9: The student will demonstrate teamwork, communication, and time
management when planning and completing a lab.
Result 10: The student will identify the roles, duties and functions of individuals
involved in food production and service industry careers.
Result 11: The student will recognize problems, devises, and implement a plan
of action.
Result 12: The student will execute meal management principles (time,
equipment, money, safety, sanitation, and human resources).
Result 13: The student will plan and select recipes for a complete meal from the
country of their choice.
Result 9: The student will successfully produce a dish from each country
presented.
Result 10: The student will evaluate the various foods from each country
presented during the semester.
Result 11: The student will recognize various aspects of the regions of the U.S.
and the cuisines represented during the semester.
Career Pathways
Food Products and Processing Systems, Lodging, Restaurants and Food/Beverage
Services, Travel and Tourism
Unit 1 FCS (1 day) (Week 1 Nov 4-8th)
Lesson: 1 What is FCS? FCCLA? Course Expectations
Lesson 2: Global Foods Project
Lesson 3: Global Foods Project
Lesson 4: Global Foods Project
Lesson 5: Global Foods Project
Unit 2 General Safety and Sanitation Rules, Procedures- (2 day) United States & Canada (3 days) (Week 2 Nov 11-15th)
Lesson 1: Safety and Sanitation Review & Quiz, Class Procedures
Lesson 2: US & Canada Notes
Lesson 3: US & Canada Activity
Lesson 4: Food Lab
Lesson 5: Food Lab
Unit 3-9 Global Foods Topic-(2 Days), Lab per country (2 day) Food Lab Skills (1 day) (Week 3-9)
Lesson 1: Country Notes/Quiz
Lesson 2: Food Lab
Lesson 3: Country Activity/ Quiz
Lesson 4: Food Lab
Lesson 5: Food Lab Skills