Food Science Syllabus

Fall 2015-Spring 2016

Instructor Information

Instructor / Email / Office Location & Hours
Bonnie Wasberg / / FACS room 7:20-4:00

General Information

OE Code 090101Course Code 76

COURSE TIME: One Semester –1/2 Semester Credit – 67.5 Hours Class Time

Description:

Food Science 22052

Students will give students a well-rounded experience in the principles of food science, careers and foods of the world. Courses offer opportunities to study the composition, structure, and properties of foods, including the chemical changes that occur during the processing, storage, preparation, and consumption of food. These courses often explore the effects of various materials, microorganisms, and processes on food products through laboratory experiments.

Course Materials

Required Materials

IPAD, Notebook, pen, 3 ring binder, divider pages.

Required Text

Guide to Good FoodGoodheart-Wilcox Publisher, Largen Bence

Better Homes and Gardens bhg.com, Consumer Reports consumerreports.org, scholastic Choices scholastic.com.are just a few websites.

Course Schedule

Week / Topic / Reading / Exercises
1 / Safeguarding Health/Sanitation / Chapter 6
2 / Kitchen Appliances & Utensils / Chapter 8 & 9
3 / Recipes and Work Plans / Chapter 12
4 / Food Affects Life / Chapter 1
4 / Nutritional Needs / Chapter 2 / Do small research review
5 / Making Healthful Choices / Chapter 3 / Do small research review
6 / Staying Active and Managing Weight / Chapter 5
7 / Planning Meals / Chapter 10
8 / Shopping Decisions / Chapter 11
8 / Grain Foods / Chapter 13 / Pasta/Quinoas/Couscous Lab
9 / Potatoes/Baking Science / Chapter 14 / Variety Potato Lab
10 / Dairy / Chapter 16 / Pudding Lab
11 / Yeast Breads / Chapter 22 / Pretzel Lab
11 / Quick Breads / Chapter 22 / Muffins/Biscuits
12 / Cakes, Cookies, Pies and Candies / Chapter 23 / Cakes lab/Box/scratch
12 / Cakes, Cookies, Pies and Candies / Chapter 23 / Cookies lab/Types of Flour lab
13 / Secret of Chocolate / Chapter 23 / Chocolate lava cake Choc. Strawberry lab
13 / Desserts- Candy stages / Chapter 23 / Candy/pie crust lab
14 / Pie, Soups, Stock, Sauces / Chapter 21 / Soup lab
14 / Investigating Careers / Chapter 26
15 / Career and Job Success / Chapter 27 / Work as a group to:
15 / Foods of the World/US & Canada / Chapter 28 / Make a poster representing country
15 / Foods of the World/Latin America / Chapter 29 / Serve a food from each country
16 / Foods of the World/Mediterranean / Chapter 31
16 / Foods of the World/Middle East & Africa / Chapter 32
17 / Foods of the World/Asia / Chapter 33
17 / Foods of the World/Europe / Chapter 30
18 / Kitchen and Dining Areas / Chapter 7
18 / Food and Entertaining / Chapter 24 / Culminating Event

Exam Schedule

Date / Subject
Multiple measure of formal assessments: Daily participation, written notes, projects, quizzes, food lab assignments, events and summative assessments such as tests.
All assignments are due at the time I ask for them during class.

Additional Information and Resources

Grading Scale

96% and aboveA

94-95%A-

92-93%B+

89-91%B

87-88%B-

85-86%C+

82-84%C

80-81C-

78-79D+

72-77D

70-71D-

69 belowF

Expectations and Goals

FACS Classroom Success

Follow Directions

~Be on time

~Bring all supplies daily

~Contribute to the lesson/pay attention

Attendance is required

~Be present physically and mentally

~Ask for makeup work

~Poor attendance=poor understanding

Choose your attitude

~Be respectful

~Be patient with the needs of others

~Be positive and pay attention to detail

Strive for success

~Give 100%

~Take charge of your own education

~Set your class goals

Attendance

Attendance will be taken at the beginning of class. If you are absent, it is your responsibility to obtain class notes from another student and assignments from the instructor.

Make-up Policy

Excused Absences (per school policy) will be allowed to make up work. For every one day missed, two days are allowed for makeup work. Absences determined by Attendance Office. Student will take the test if in attendance on test day. If test day is missed (excused absence) student must make up the test the next returning day. A different test will be given.

Any unexcused/truancy absence will result in a zero grade for any assignment, quiz or test missed. Late work will only be taken under special circumstances.

I will not pursue you about your missed work; you must stop in the office and get a make-up slip and check the “While you Were Gone” tray to get any missed assignments or notes.

Extra credit may be available on a case-by-case basis, but all missing assignments must be in before any extra credit will be given. If you have surpassed the time periled for late work, you will still have to complete the assignment before completing extra credit. Students should not expect to earn extra credit immediately before mid-term or the end of the quarter. It is not a replacement for daily work.

Academic Honesty/Plagiarism

Work assigned to students must be completed in an honest manner. In cases where copying assignments from one another student is identified, both students will receive a zero on the assignment as well as be referred for disciplinary action.

Tardiness

You are expected to be in your desk with the required materials when class starts. Be prompt! Detention will be assigned for tardiness. You should have enough time to go to the bathroom or get a drink between classes. Please take care of these things before coming to class. If you are not in your assigned seat when I take attendance, you will be counted tardy.

Leaving the Classroom

Students will be issued passes by Mrs. Wasberg. You may use the passes to go to the office, restroom, and locker. If you have passes left over at the end of each quarter you will receive extra credit. Please use them wisely. Mrs. Wasberg will dismiss you at the end of class, not the bell.

Classroom Behavior

We are all in this classroom to achieve one common goal…to learn. Bring a positive attitude to class. There will be no negative or disrespectful comments allowed.

Speaking/Listening

Listen when someone else is speaking. If you want to speak, raise your hand and wait your turn. If you cannot be quiet during lecture, movies, work time, you will be asked to leave the room and/or given detention. When we work in groups, please use appropriate voice levels. Swearing is NOT ACCEPTABLE. Racial, ethnic, sexual or homophobic insults are NOT ACCEPTABLE. Any comments that hurt or insult others are NOT ACCEPTABLE. If you choose to use this type of language, you will be asked to leave the room immediately and go directly to the secondary office.

Physical Respect

Respect one another’s space and the classroom. This means you should not touch one another in any way, or write on tables or damage any classroom property. Use the garbage can, not the floor, for trash. Please do not throw items at the garbage can or recycling bin, but walk to it to dispose of the item at an appropriate time. During presentations or demonstrations by the teacher, please stay attentive and do not walk around.

Respect to fellow class members (and their individuality), the instructor and yourself. Translation, I will treat you with respect, and I expect the same. Be an Active Listener and group participant. Class will be conducted in a manner that reflects professional foodservice industry, such as: punctual attendance, prior preparation, and the procedure of turning off cell phones and other similar devices when not in use. Unethical Behavior and academic dishonesty (cheating) will not be tolerated and may result in course failure (see student handbook). Teacher’s role is to help you be successful in this class, but your success in this class will hinge largely on self-discipline and the quality and quantity of effort you apply. The Student Handbook and Student Conduct clearly defines the district’s expectation of student behavior, consequences, and due process. Although my expectations are stated above, the district’s rules will come to bear when they are applicable and must therefore, be considered a part of this syllabus. Most importantly, it is a pleasure to teach your class! Come prepared to learn and have fun!

Resources

Mrs. Stephanie LundbergMrs. LeaAnne BotKris Campion

7-8 Language Arts FACS TeacherFACS Teacher

Lakeview SchoolMinneota SchoolMarshall School

I have read and understand the guidelines and procedures for Mrs. Wasberg’s FACS class and am willing to carry them out through the 2015-2016 school year.

Please turn this form in by Friday, August 28th.

Student’s name:______

Class and Period______

Student’s signature:______

Parent’s signature:______

Food and Nutrition Standards

  1. Demonstrate food safety and sanitation procedures
  2. I can list reasons why it is important to keep food safe
  3. I can practice good personal hygiene and health procedures.
  4. I can use cleaning and sanitizing products to implement proper sanitation
  5. I can demonstrate safe and environmentally responsible waste disposal and recycling methods
  6. I can purchase, store, and handle raw and prepared foods.
  7. I can prevent cross-contamination of food using proper handling between raw and prepared/packaged foods.
  8. I can categorize and describe the microorganisms that cause foodborne illness
  9. I can identify and list ways chemical and physical hazards can contaminate food
  10. I can explain how time and temperature guidelines can reduce growth of bacteria
  11. I can list the conditions under which bacteria multiply rapidly using the letters FATTOM
  12. Evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span
  13. I can identify the function and food source of nutrients and their effect on health, appearances, and peak performances
  14. I can relate healthy food choices to my overall wellness in life
  15. I can recognize the effects of food and diet fads, food addictions, and eating disorder on wellness.
  16. I can analyze sources of food and nutrition information, including food labels, related to health and wellness.
  17. I can identify nutritional conditions and deficiencies which can lead to illness.
  1. Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.
  2. I can select and prepare nutritious food that tastes good
  3. I can analyze personal dietary choices
  4. Demonstrate food preparation methods and techniques for all menu categories to produce a variety of foods
  5. I know how to cut a variety of foods with a knife safely
  6. I understand basic cooking techniques such as pan frying, sautéing, roasting, braising, broiling, and baking
  7. I can prepare a variety of meats using safe handling and proper preparation techniques.
  8. I can prepare a variety of dishes made with fruits and vegetables using safe handling and proper preparation techniques.
  9. I can prepare calzones, FIT bars, pasta, smoothies, baked apples using safe handling and proper preparation techniques.
  10. I can prepare a basic breakfast of omelets and meats.
  11. I can plan and prepare a final meal that uses a time plan, budget, cooking techniques, and nutritional guidelines.

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