Foods and Nutrition I

Foods I – Course Summary

Margo Fulford-Teacher

This course focuses on the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen, meal management and food preparation skills. Skills in science and mathematics are reinforced in this course.

· You will need pencils or pens. I will provide a notebook for you. You will need to bring your notebook to class everyday.

· I expect you to be prepared everyday. If you are absent from school, you will have up to 5 days (from your absence) to turn in your make-up work. Make-up tests will be given before or after school….not during class time. You are responsible for all make-up work.

· I follow the school policy on cell phones and dress codes.

· Students will be graded on assignments, class participation, labs, and tests.

· The following in my grading scale:

o 50 % - daily work, group work, homework and class participation

o 25 %- tests

o 20 %- labs

o 5 % -quizzes

This adds up to 100%.

Course Blueprint

1.00 Understand the relationship between food choices and health.

1.01 Remember influences on food choices.

1.02 Understand guidelines for healthful food preparation.

2.00 Understand fundamentals of food preparation.

2.01 Understand kitchen safety.

2.02 Understand safe food handling procedures.

2.03 Remember equipment and procedures for its use and care.

2.04 Remember measuring, cutting/preparation, mixing, and cooking/cleaning terms.

2.05 Remember recipe parts, sources, and adjustments.

2.06 Understand processes and benefits of a work plan and teamwork for preparing healthy foods.

3.00 Understand procedures, nutrition, and cooking methods in food preparation.

3.01 Understand procedures, nutrition, and cooking methods in fruit and vegetable preparation.

3.02 Understand procedures, nutrition, and cooking methods in dairy preparation.

3.03 Understand procedures, nutrition, and cooking methods in grain preparation.

3.04 Understand procedures, nutrition, and cooking methods in protein preparation.

4.00 Understand procedures, equipment, and techniques applied to baking production.

4.01 Understand procedures to prepare quick bread products.

4.02 Understand procedures to prepare yeast bread products.

4.03 Understand procedures to prepare cakes and frostings. (SUPPLEMENTAL)

5.00 Understand the principles of etiquette for meal service.

5.01 Understand the principles of basic table setting and meal service.

5.02 Understand the principles of table manners.

6.00 Apply methods for meal planning and preparation.

6.01 Understand strategies in meal planning.

6.02 Understand strategies for purchasing food.

6.03 Apply methods to prepare healthy meal management