Foods and Nutrition II

Course Summary

Margo Fulford – Teacher

Welcome to Foods and Nutrition II. This course focuses on advanced preparation techniques while applying nutrition, food science, and test kitchen concepts using new technology. Food safety and sanitation receive special emphasis, with students taking the exam for the ServSafe credential from the National Restaurant Association. Eligible students choosing to take the exam will be required to pay the $36.00 cost of the exam. If the student passes the exam, the $36.00 will be refunded to the student. Our curriculum focuses on entrepreneurship, food safety, nutrition and careers. An in-school food business component allows students to apply instructional strategies and workplace readiness skills.

· You will need a 3-ring binder, paper, pencils or pens. You will need to bring your binder to class everyday.

· I expect you to be prepared everyday. Make-up work will be accepted up to 5 days past the due date. 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 is my grading scale:

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

o 25% -Tests

o 20%-Labs

o 5 %-quizzes

o This adds up to 100%

Foods and Nutrition II Course Blueprint

1.00 Understand food and nutrition careers and food safety management.

1.01 Remember food and nutrition career pathways and the lean canvas model for entrepreneurship.*

1.02 Understand causes of foodborne illness.

1.03 Understand purchasing and receiving protocols for food safety.

1.04 Understand contributing factors to foodborne illness.

1.05 Understand how to maintain food safe facilities.

1.06 Understand food safety management.

2.00 Understand nutrition principles and applications.

2.01 Understand nutrients and their role in healthy food preparation.

2.02 Understand meal planning and food preparation for different stages of the life cycle.

2.03 Understand meal planning and food preparation for special diets.

2.04 Understand sports nutrition, meal planning, and food preparation for athletes.

3.00 Understand local, national, and global foodways.

3.01 Understand food systems and local food.

3.02 Understand global cuisines and preparation methods.

4.00 Analyze food and nutrition opportunities to meet the needs of customer-clients.

4.01 Analyze recipes to modify cooking techniques and ingredients to develop a healthy and well-balanced menu.

4.02 Analyze startup processes for ventures in food and nutrition.*