Foods I
Nutrition and Wellness Class Course Syllabus
Course Description
This course is designed to introduce the student to the basic principles of food preparation, including: understanding of food and kitchen safety and sanitation practices, basics of nutrition and healthy menus, chemistry of foods and cooking processes, food costs and budgeting, food identification, basic culinary terminology and techniques, proper use of kitchen tools and equipment, elements of food preservation, food quality checkpoints during production and government regulations affecting food and the consumer. Food labs and demonstrations play a significant role in the course.
Course Outline – **subject to change**
Kitchen Safety & Sanitation
Food Preparation & Techniques
Baking Basics
Nutrition
Quick & Yeast Breads
Soups, Stews & Sauces
Sandwiches & Pizza
Stir Fries & Casseroles
Course Standards
- Indicator #1 - Analyze factors that influence nutrition and wellness of individuals and families
- Indicator #2 - Evaluate factors that affect food safety
- Indicator #3 – Evaluate nutrition from production to consumption
Supplies Needed
Every day you should bring a pen or pencil and notebook. You may want a folder to keep handouts, etc. in.
Each student should take notes in class when new information is being given. Test information is based on textbook readings, written notes, handouts, worksheets, etc.
Tardy
Considered tardy if you enter the room after the bell rings
15mins after bell – students are required to check in with the office to receive a slip. If they do not have a slip they will be marked as absent.
Make-up Food Labs
If you miss a lab, you will be exempt from it. If you miss 8 labs you will be required to do a make-up assignment for every missed lab after that.
School Activities
Let the teacher know if you will be gone. As per school policy, assignments need to be completed in advance.
CLASSROOM GUIDELINES
We share a lot of equipment! We will sanitize but there are still around 125 students using the kitchens every two days.
Each food group will be responsible for all the equipment in their kitchen. Everything needs to be returned to the correct location in the correct kitchen at the end of each lab. Failure to do this WILL result in the loss of lab privileges (and a zero on the missed lab!).
Everything must be washed and rinsed before being dried and put away. Failure to do this WILL result in the loss of lab privileges (and a zero on the missed lab!).
On Time and Ready to Learn
Arrive on time and ready before bell rings
Bring necessary materials
Complete assignments on time
Respect
Follows directions and listens
Accept responsibility for actions
Refrain from inappropriate language
Show Concern for Others
Remains on task
Allows other to remain on task
Evaluation
Daily Work = 40% (daily work, study guides, projects)
Labs = 40%
Assessments = 10%
Semester test = 10%
*Grades will not be rounded! *
Grading Policy
Labs = 20pts/lab
Labs will be considered “assessments” of information obtained during daily work and projects.
If a student receives a 0 on a lab (not cleaning, not participating, using equipment inappropriately, being disruptive, etc.) they will not be able to participate in the next lab and will be required to complete a worksheet that will be due by the end of that class period to receive lab points.
Daily Work
Study guides and chapter vocabulary will be given for every unit covered. Students will have until the day of the test to complete work. Adequate time will be given during class and during downtime of labs for students to complete.
If a student gets zeros on daily work 2 units in a row, they will not be able to participate in labs until all work is completed for that unit.
Tests
Tests will be given at the end of each unit. All work must be completed and turned in the same day of the test
If a student fails a test (59% or lower) they will not be able to participate in labs for the next unit until all work for that unit is completed.
**NEW THIS YEAR - SHS GRADING SCALE**
Book Checkout
Books will be available to use during class time. If you need to take a book home you must check one out and return by the end of the semester or you will be fined.
Late Work
All daily work will be due the day of the chapter test. Work turned in after the test day will be docked 50%. No assignments will be accepted outside of the quarter they are assigned.
Leaving the Classroom
You will need to sign out when leaving the classroom. When returning to the room you need to sign back in.
Electronics
No need to have electronics out unless needed for class assignments.
All assignments will need to be handwritten unless otherwise stated. To receive credit on chapter vocab, it must be handwritten – no exceptions!!
Homework
There will be adequate time given in class each day to complete all course work. If you have homework, it will be because you were absent or you did not use your time wisely! All assignments must be hand written! Typed work will not be accepted.
Extra Credit
Extra credit will be given for chapter notes taken before the test. Notes cannot be submitted after the test date
Lab expectations
To receive full points for your lab you will need to:
Participate! – failure to engage will result in partial to full loss of points
Clean! – the entire kitchen must be clean, no dishes or ingredients left out, dirty towels placed in the baskets, counters wiped clean. Failure to do this will result in a the loss of ALL lab points for that day.
Get kitchen approved by teacher
Inappropriate or disruptive behavior will NOT be tolerated!
We use ingredients and cleaning supplies that may stain your clothing. Aprons are available for your use.