FOOD FOR LIFE SYLLABUS

Carol Keathley – Room 108 & 110

Family & Consumer Sciences

Bremerton High School

Email:

Phone: 360-473-0855

COURSE DESCRIPTION:

This is a performance-based course designed to equip students with real life skills concerning food-related careers, nutrition, and food. In addition to food preparation, students will hone critical thinking, management/organization and teamwork skills. Students will also qualify for County Food Handler permits and, through our Tech Prep Articulation Program, are eligible to earn Olympic College credit for Culinary 105.

GOALS:

·  Encourage use of critical thinking skills in food preparation and nutrition.

·  Promote development of teamwork, communication, “mise en place” management/organization skills.

·  Acquire and demonstrate knowledge of foods and food related careers.

ASSIGNMENTS, LABS AND GRADING:

Your grade is determined by demonstrating mastery of power standards. Summative assessments and demonstrating employability skills are awarded points for a grade.

Summative assessments include written tests & reflective writing (30%), projects (30%), 21st Century Skills (20%), and labs (20%). Projects may use curriculum developed by the student leadership organization FCCLA. FCCLA membership brings project recognition on the local and state level. FCS students are eligible for membership.

Formative assignments (classwork/homework) help students understand and master material for summative assessments. Students are encouraged to complete and master all reading and formative assignments using the Food for Life text book checked out from the library.

Late work will be accepted for 10 school days after the due date. If work is not submitted on the due date, credit will be reduced by 10%. On day five, and until day ten, work is valued at 80%. After day ten, no credit can be earned. Students must be present for the planning procedure to participate in labs. Regular attendance is crucial for success.

STANDARDS-BASED GRADING SCALE:

Standards-Based
Grading Description / Letter
Grade / Percentage
Value / Credit
Granted
Exceeds Standards / A
A- / 93-100
90-92 / Yes
Yes
Meets Standards / B+
B
B- / 87-89
83-86
80-82 / Yes
Yes
Yes
Approaching Standards / C+
C
C-
D+
D / 77-79
73-76
70-72
67-69
60-66 / Yes
Yes
Yes
Yes
Yes
Does Not Meet Standard / F / Below 60 / No

BEHAVIOR EXPECTATIONS:

It is expected that students will act in a respectful, responsible manner in the classroom. Students must follow safety guidelines identified by the teacher. Tardiness*, excessive bathroom requests, use of electronics without permission, impairing other students’ learning, or leaving class without an approved excuse result in the following consequences:

1.  Verbal warning/or contact with parent or guardian/ student plan for improved behavior.

2.  Administrative referral (see BHS discipline policy). *tardy = lunch detention

NOTEBOOK REQUIREMENT:

Students need to maintain a section in the Knight Skills binder to contain and organize material from class. During each unit, students will keep a Learning Target Log, formative assignments, recipes, and summative work in the binder. At the end of some units, the notebook will be submitted for a summative evaluation. After the unit is evaluated, students will retain recipes, Learning Targets, vocabulary, as well as select 1-3 artifacts with reflections.

ACADEMIC DISHONESTY:

The academic consequence for cheating and plagiarizing will be that the teacher will use a “zero” in the gradebook to communicate lack of evidence. If the student later demonstrates proficiency on the standard, the zero will be changed to reflect that. Per Bremerton School District policy 2420.

UNITS:

1.  Food & Kitchen Safety

2.  Careers, Teamwork & “mise en place”

3.  Eggs & Dairy

4.  Kitchen Basics & Math

5.  Fruits, Vegetables & Salads

6.  Methods of Cooking/Heat Transfer

7.  Nutrition

8.  Protein Foods

9.  Culminating Project & Final Portfolio

FOOD FOR LIFE SIGNATURE PAGE

I understand the policies and procedures explained in the course syllabus. I agree to abide by the statements in the document.

Printed student name______

Student signature______Date_____

Printed parent name______

Parent signature______

Parent email or phone for contact:______

Return this page only with completed signatures to your teacher. Keep the syllabus for your notebook.