Course Description: The primary goal of this course is to offer an introductory study of Home Economics. The course exercise and projects are intended to develop skill and understanding in the following areas:
· Nutrition
· Preparing Foods
· Food Safety
· Shopping
· Household Tools and how to use them
Course Objectives:
Students will:
· apply the skills of kitchen equipment and management.
· consistently demonstrate kitchen safety procedures and sanitation techniques.
· explore the current Dietary guidelines.
· identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.
· identify the sources and functions of protein and fats and appropriate food preparation techniques.
· Identify the sources and function of vitamins, minerals and water and appropriate food preparation techniques.
Projects
Students will be expected to complete projects, from planning to finish. Projects will be graded on a proficiency scale. All required projects will be completed to meet the proficiency standard.
Policies and Expectations:
· Students are expected to be in their seats when class begins.
· Students must demonstrate proper behavior in both the classroom and the kitchen work area.
· Unsafe behavior that is hazardous to the student or another person is grounds for immediate removal.
· Disruptive behavior will be given a warning and will be spoken to after school.
· Destructive Behavior of any School District property, including desks, books, and tools, will result in paying for the damage.
· Report any and all injury immediately to the teacher.
Assessments/Grading:
· Projects will be graded as follows: students will receive 10% of their grade from Structured Practice, and 90% of their grade will come from Products and Assessments.
· Complete all required projects.
· Points will be taken off for leaving your kitchen or work area messy or dirty (dishes not washed or put away, projects left on the tables, objects left on the floor).
· All test and quizzes will have a point value to be figured in with the projects.
· The total points will fit into the following scale and grades will be determined as follows:
A = 100-90 = Mastery
B = 89-80 = Proficient
C = 79-70 = Average
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