Mrs. King Mrs. Cull
262-369-3611 ext. 3128 262-369-3611 ext. 3132
Course Description: This course is designed as an introductory class. It provides information on:
Making healthy eating choices
Key ingredients and their functions in products
Preparation techniques
Technology in the Kitchen
Safety and Sanitation in the Kitchen
Course Resources:
Textbooks: Food for Today & Guide to Good Food
Computer Programs Internet Labs
Course Topics:
Basics in the Kitchen: Safety and sanitation; cross-contamination; cooking terminology and techniques, measuring techniques; utensils and equipment; table setting; lab
Nutrition: Dietary guidelines and the food pyramid (specific nutrients are studied throughout the semester) basic menu planning
Quick Breads and Simple Yeast Breads: Quick and yeast breads; common methods of preparation; how to make these products more nutritious; labs
Vegetables: Nutritional value; how to select and prepare in the healthiest manner; vegetarianism – benefits and concerns; lab
Fruit: Nutritional value; how to select and prepare in the healthiest manner; lab
Dairy: Nutritional value; techniques used with dairy products; lab
Microwave Technology: Technology used in food prep; how to use efficiently and effectively on different products; future innovations; lab
Eggs: Keeping eggs safe to eat; structure of eggs; nutritional value; basic techniques of preparation; lab
Rice/Pasta: Types and preparation; lab
Beef: Nutritional value; tender vs. tough; methods of preparation; lab
Consumerism: How to read labels; shopping for bargains; using a budget
Food Related Careers: How can you make food part of your work life?
Meal Planning: Principles of planning healthy meals that tempt your eyes as well as your taste buds; time management in the kitchen; lab – final project; plan and prepare a breakfast or lunch using the principles of healthy meal planning staying within a budget
Final Exam consists of a practicum as well as a written assessment. It is 20% of the semester grade.
National Standards for Family and Consumer Sciences met in this course:
14.0 Demonstrate nutrition and wellness practices that enhance individual and family well being
14.1.3 Examine governmental, economic, and technological influences on food choices and practices
14.1.5 Examine legislation and regulations related to nutrition and wellness issues
14.2.1 Assess the effect of nutrients on health, appearance and peak performance
14.2.4 Appraise sources of food and nutrition information, including food labels, related to health and wellness
14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the lifespan
14.4 Evaluate factors that affect food safety from production through consumption
14.5 Evaluate the impact of science and technology on food composition, safety and other issues
Each student is responsible for the following:
Attendance and punctuality each class session
Asking for make-up work when absent
Turning in assignments and activity sheets on time
Being productive and respectful participant in class
Taking quizzes and tests on time
Taking notes and keeping organized with a binder/folder
NEEDED FOR CLASS:
v binder (1 1/2" thick) with some blank sheets of paper for notes – NO FOLDERS!
v pencil or pen (blue or black ink should be used on any work done in class or for this class -- any other colors will be returned to redo). Most quizzes/tests need to be completed in pencil.
v positive attitude
v willingness to learn
v courteous behavior
ASSESSMENT OF LEARNING:
1. Positive participation in class and activities
2. Quiz/test scores and individual assignments
3. Activities/Worksheets /Puzzles
4. Projects/Labs – (if missed must be made up at home to earn missed points)
5. Extra credit cooking experiences is available – other work must be complete
GRADING POLICY:
ALL WORK IS TO BE TURNED IN ON TIME!
Assignments and projects are to be turned in when due and collected in class. Work not turned in when collected is considered late and will receive a 50% reduction of points earned. Unexcused absence work will be handled the same as late work.
NO LATE WORK WILL BE ACCEPTED THE LAST WEEK OF THE EACH GRADING PERIOD.
Make-up work policy will follow the student handbook policy. (1-3 school days absent – have 3 calendar school days (not class meeting times) to make-up, etc.)
Grades are calculated using points earned compared to total possible points. This percentage is converted to a grade using the following scale.
100 -90 A to A-
89 - 80 B+ to B-
79 -70 C+ to C-
69 - 60 D+ to D-
Grades are cumulative points through the semester. Semester exam is weighted 15% of the semester grade. The above scale is used to convert the semester percentage to a letter grade.
CLASSROOM EXPECTATIONS:
All student conduct should provide an atmosphere for learning within the classroom for self and others. Specifics can be found in the Student Handbook and will be the basis of the classroom expectations.
I strongly emphasize:
1. Attendance - being in class and on time is important to your success. Falling behind is very easy if you are not in class. If you are absent -- ask the teacher for the make-up work. Don't rely on students' information and don't fall into the belief that we do not do anything in class. Asking for missed work and information is the student’s responsibility.
2. Considerate and respectful behavior. When you a member of a group; do your share of the work. Behavior problems will be handled with warning, staying after class, call home, and/or detention. Severe or repeated problems will be referred to the office. Missing an assigned detention gets a referral sent to the office.
3. Write down assignments and due dates. This is your responsibility to keep track of what is assigned and due dates.
4. When taking a quiz/test, do not communicate with any student until all tests are completed. If you have a question, or a reasonable need, ask the teacher. Communication among students will be viewed as obtaining or helping others obtain information that could affect their grade. The quiz or test will not be accepted.
5. Cheating Policy – as stated in Parent and Student Guide/Handbook pages 29 – 30.
Attendance/Tardies
Students will be given warnings for the first 3 tardies. On the 4th tardy, student will receive a Saturday detention. The 5th Tardy, student will receive a Saturday detention and parent will need to conference with teacher. Please see student handbook for additional information regarding the tardy policy.
No extra credit will be awarded if you are missing any work for the nine weeks. Extra credit options provide an opportunity for students to practice techniques learned in class at home. This opportunity allows students to contribute to the family’s meals/snacks and helps the student gain experiences in helping meet the nutritional needs of the family. Parents/guardians from the past have stated it was great to be treated!!!!
Update to cell phone and electronic devices usage in class:
Cell phones are not allowed in class as anytime. Personal use and non-educational distractions takes away from the students overall learning experience.
1st offense: Warning
2nd offense: Detention and call home to parents
3rd offense: Referral to Office for Saturday and call home to parents
4th offense: Referral to office, meeting with administration, parents, teachers and student
5th Offense: REALLY?????? To be handled with administration, guidance counselor and teacher