Local Foods
This class will focus on foods that are grown in our local area. We will use different techniques to preserve food, such as canning and freezing. Major topics that will be covered include: community supported agriculture, the benefits of eating local, as well as the difference between organic and local foods.
Prerequisites: None
½ credit
Standards
FSDN1.b: Apply risk management procedures to food safety, food testing and sanitation.
FSDN1/b/12/m: Identify potential sources of food contamination between the origin of food and consuming food.
FSDN1.b.14.m: Practice proper storage of food.
FSDN1.b.15.m: Demonstrate waste disposal and recycling materials.
Student Learning Objectives
By the end of this course, I would like the students to be able to:
Recognizing the role of Family and Consumer Sciences and define “FCS,” and describe the components of Family and consumer sciences or FCS that it is the comprehensive body of skills, research, and knowledge that helps people make informed decisions about their well being, relationships, and resources to achieve optimal quality of life.
Describe and understand Safety and Sanitation pertaining to:
Foods lab
School lunch program
Preservation.
Describe the different methods of food preservation.
Understand what Food utilization is: Defined by USAID as: “food is properly used; proper food processing and storage techniques are employed; adequate knowledge of nutrition and child care techniques exists and is applied; and adequate health and sanitation services exist.”
Students will be able to reflect on food recipes, lab and reports with use of their class Eportfolio (Google Site).
Unit 1 General Safety and Sanitation Rules-3 days, FCS (1 day)
Group A (Week 1 Sept 3-6)
Group B (Week 2 Sept 9-13)
Lesson–1 What is eating Local mean? What is utilization of food?
Lesson-2 Defining Safety and Sanitation
Lesson 3-Kitchen Lab Procedures
Lesson 4- Recognizing the Importance of Family and Consumer Sciences to Society. FCS? FCCLA? Connection to Agriscience
Unit 2 School Garden Produce (3 days), continuation of Safety and Sanitation-(2 days)
(Week 3 Sept. 16-20)
Lesson 1: Safety and Sanitation Review & Quiz
Lesson 2: Food preparation & compost
Lesson 3: Utilizing school garden produce: LAB
Lesson 4: Introduction to class Eportfolio & lab write ups
Lesson 5: Utilizing school garden produce: LAB
Unit 3 School Garden Produce (Ongoing)
(Sept. 23-Oct. 31)
Lesson 1:Utilizing school garden produce: LAB
Lesson 2: Food Waste/Composting
Lesson 3: Utilizing school garden/community produce: LAB
Lesson 4: Utilizing school garden/community produce: LAB
Lesson 5: Food Lab Skills