Foods II Syllabus
TEACHER INFORMATION
Students and parents are welcome to contact me by email: [email protected] , or by calling the high school: (712)655-3781, at any time. Some information needed can be located on my website: http://jennierb.weebly.com/ or on our Foods II Google Classroom site, we will also be using Google Classroom for much of our work.
INTRODUCTION
Welcome to Foods II! This is a 1 semester course designed to focus on kitchen and food safety, nutrition and My Plate, proper use of kitchen utensils and appliances, demonstrating proper measuring and cooking techniques, menu planning, time management, and more complex cooking practices. The majority of our learning will be through the operation of The Hungry Wolf Cafe, where students will be responsible for menu planning, grocery quantities, preparing and serving the consumers. Students will prepare a variety of foods throughout the semester, building on the cooking practices learned in Foods I, allowing them to prepare more complex dishes. Foods I is a prerequisite of Foods II.
CLASS ASSIGNMENTS
We will be completing many group activities and cooking labs. A variety of worksheets, quizzes, videos, and other projects will be completed throughout the semester. Google Classroom will be used for the basis for much of this work. Students will be working in cooking groups and rotate through different kitchen stations as they operate The Hungry Wolf Cafe. Students are asked to be budget conscious when choosing recipes and if any ingredients beyond the basics are desired, students may need to provide these.
ACADEMIC MISCONDUCT
PLEASE be aware of the policy in your student handbook.
-If a student is dishonest in completing assignments, homework, projects, labs, quizzes, tests or any other work asked of students by the teacher, the student will receive 0 (zero) points for the task, in
addition to the consequences of the IKM-Manning School District policy.
-Being dishonest means looking at others work, copying word-for-word, plagiarism, providing answers to another student, blurting out answers, looking at information to assist in recall (for example: cheat sheets, cell phones, notes written on hands, etc.), or any other activity deemed as
dishonest by the teacher.
LATE POLICY
-Any assignment not finished and with the student at the beginning of class on the due date will be considered late.
-If the assignment is turned in by the end of the day it is due, the student will lose 10% of the total points for the assignment.
-Students will receive 50% of total points for assignments turned in after the due date and before the end of the quarter in which the assignment was assigned.
-ALL assignments MUST be turned in by the end of the quarter in which they are assigned or the student will receive a 50% F for the quarter, per IKM-Manning School District policy.
MATERIALS
-You are responsible for checking the While You Were Gone box for make-up work if you have been gone.
-Please provide a bottle of dishsoap.
GRADING SCALE (standard school-wide grading scale)
A 100-94%
A- 93-92
B+ 91-90
B 89-84
B- 83-82
C+ 81-80
C 79-74
C- 73-72
D+ 71-70
D 69-64
D- 63-62
less than 62%= F
-Students failing or near failing will be put on the Down List for that week and any consecutive weeks until the grade improves. This may result in ineligibility for extracurricular activities for the week and any consecutive weeks until the grade improves.
EXPECTATIONS
*RESPECT! A positive learning environment relies on RESPECT. Respect yourself, respect your
classmates, respect your teachers, and respect property that doesn’t belong to you. We are ALL responsible for our own behavior and need to conduct ourselves accordingly, as young adults.
*ALL policies in the Student Handbook apply, be aware of them! Not reading them does not mean you
do not need to follow them. Be aware of all policies in the handbook!
*Come to class prepared with the materials needed for each day.
*Be seated by the time the bell rings, or you may counted tardy. Be aware of the school tardy policy and the importance of being to class on time.
*NO ONE in the kitchen unless instructed otherwise.
* It is YOUR RESPONSIBILITY to make up missed work. If you are gone, SEE ME.
*DO NOT expect to go to your locker, the restroom, the office, etc. during class. Bring what you need with you to class and take care of other business on your time.
*No food or drink, with the exception of clear water in clear containers.
*No backpacks, bags, purses, or coats permitted in the classroom.
*You need to put your garbage in the waste paper basket.
*Absolutely NO cell phones, they will be taken and given to Mr. Wall. Be aware of the policy.
*Treat others how you would like to be treated. Behavior that interrupts another student’s learning is not acceptable. Again, we are each responsible for our own behavior.
*I expect this classroom to be a safe, fun, and welcoming environment in which everyone that enters feels comfortable, safe, and ready to learn!
FOODS II (Based off National FCS Standards)
FOOD PRODUCTION AND SERVICES (Occupational)
STANDARD 8: Integrate knowledge, skills, and practices required for careers in food production and services.
BENCHMARKS:
8.1 Demonstrate food safety and sanitation procedures
INDICATORS:
8.1.1 Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
8.1.2 Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness.
8.1.3 Practice good personal hygiene/health procedures, including and report symptoms of illness
8.1.4 Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods.
8.1.5 Demonstrate safe food handling and preparation techniques including awareness of allergens and chemical safety, and cross contamination between raw and ready-to-eat foods
8.1.6 Demonstrate safe and environmentally responsible waste disposal and recycling methods.
8.2 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
8.2.1 Demonstrate professional skills in safe handling of knives, tools, and equipment.
8.2.2 Demonstrate professional skills for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
8.2.4 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods.
8.2.5 Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.
8.2.6 Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.
8.2.7 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.
8.2.8 Prepare various salads, dressings, marinades, and spices using safe handling and professional preparation techniques.
8.2.9 Prepare sandwiches, canapés, and appetizers using safe handling and professional preparation techniques.
8.2.10 Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.
8.2.11 Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques
8.2.12 Demonstrate professional plating, garnishing, and food preparation techniques.
8.2.13 Examine the applicability of convenience food items.
8.2.14 Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor.
FOOD SCIENCES (Occupational)
STANDARD 9: Integrate knowledge, skills, and practices required for careers in food science, dietetics, and nutrition.
BENCHMARKS:
9.1 Demonstrate food science, dietetics, and nutrition management principles and practices.
INDICATORS:
9.1.1 Build menus to customer/client preferences.
9.1.2 Implement food preparation, production, and testing systems.
9.1.3 Apply standards for food quality.
9.1.4 Create standardized recipes.
9.1.5 Manage amounts of food to meet needs of customers and clients.
9.1.6 Analyze new products.
9.1.7 Implement procedures that provide cost effective products.
9.1.8 Establish par levels for the purchase of supplies based on an organization’s needs.
9.1.9 Utilize Food Code Points of time, temperature, date markings, cross contamination, hand washing, and personal hygiene as criteria for safe food preparation.
Students and parents are welcome to contact me by email: [email protected] , or by calling the high school: (712)655-3781, at any time. Some information needed can be located on my website: http://jennierb.weebly.com/ or on our Foods II Google Classroom site, we will also be using Google Classroom for much of our work.
INTRODUCTION
Welcome to Foods II! This is a 1 semester course designed to focus on kitchen and food safety, nutrition and My Plate, proper use of kitchen utensils and appliances, demonstrating proper measuring and cooking techniques, menu planning, time management, and more complex cooking practices. The majority of our learning will be through the operation of The Hungry Wolf Cafe, where students will be responsible for menu planning, grocery quantities, preparing and serving the consumers. Students will prepare a variety of foods throughout the semester, building on the cooking practices learned in Foods I, allowing them to prepare more complex dishes. Foods I is a prerequisite of Foods II.
CLASS ASSIGNMENTS
We will be completing many group activities and cooking labs. A variety of worksheets, quizzes, videos, and other projects will be completed throughout the semester. Google Classroom will be used for the basis for much of this work. Students will be working in cooking groups and rotate through different kitchen stations as they operate The Hungry Wolf Cafe. Students are asked to be budget conscious when choosing recipes and if any ingredients beyond the basics are desired, students may need to provide these.
ACADEMIC MISCONDUCT
PLEASE be aware of the policy in your student handbook.
-If a student is dishonest in completing assignments, homework, projects, labs, quizzes, tests or any other work asked of students by the teacher, the student will receive 0 (zero) points for the task, in
addition to the consequences of the IKM-Manning School District policy.
-Being dishonest means looking at others work, copying word-for-word, plagiarism, providing answers to another student, blurting out answers, looking at information to assist in recall (for example: cheat sheets, cell phones, notes written on hands, etc.), or any other activity deemed as
dishonest by the teacher.
LATE POLICY
-Any assignment not finished and with the student at the beginning of class on the due date will be considered late.
-If the assignment is turned in by the end of the day it is due, the student will lose 10% of the total points for the assignment.
-Students will receive 50% of total points for assignments turned in after the due date and before the end of the quarter in which the assignment was assigned.
-ALL assignments MUST be turned in by the end of the quarter in which they are assigned or the student will receive a 50% F for the quarter, per IKM-Manning School District policy.
MATERIALS
-You are responsible for checking the While You Were Gone box for make-up work if you have been gone.
-Please provide a bottle of dishsoap.
GRADING SCALE (standard school-wide grading scale)
A 100-94%
A- 93-92
B+ 91-90
B 89-84
B- 83-82
C+ 81-80
C 79-74
C- 73-72
D+ 71-70
D 69-64
D- 63-62
less than 62%= F
-Students failing or near failing will be put on the Down List for that week and any consecutive weeks until the grade improves. This may result in ineligibility for extracurricular activities for the week and any consecutive weeks until the grade improves.
EXPECTATIONS
*RESPECT! A positive learning environment relies on RESPECT. Respect yourself, respect your
classmates, respect your teachers, and respect property that doesn’t belong to you. We are ALL responsible for our own behavior and need to conduct ourselves accordingly, as young adults.
*ALL policies in the Student Handbook apply, be aware of them! Not reading them does not mean you
do not need to follow them. Be aware of all policies in the handbook!
*Come to class prepared with the materials needed for each day.
*Be seated by the time the bell rings, or you may counted tardy. Be aware of the school tardy policy and the importance of being to class on time.
*NO ONE in the kitchen unless instructed otherwise.
* It is YOUR RESPONSIBILITY to make up missed work. If you are gone, SEE ME.
*DO NOT expect to go to your locker, the restroom, the office, etc. during class. Bring what you need with you to class and take care of other business on your time.
*No food or drink, with the exception of clear water in clear containers.
*No backpacks, bags, purses, or coats permitted in the classroom.
*You need to put your garbage in the waste paper basket.
*Absolutely NO cell phones, they will be taken and given to Mr. Wall. Be aware of the policy.
*Treat others how you would like to be treated. Behavior that interrupts another student’s learning is not acceptable. Again, we are each responsible for our own behavior.
*I expect this classroom to be a safe, fun, and welcoming environment in which everyone that enters feels comfortable, safe, and ready to learn!
FOODS II (Based off National FCS Standards)
FOOD PRODUCTION AND SERVICES (Occupational)
STANDARD 8: Integrate knowledge, skills, and practices required for careers in food production and services.
BENCHMARKS:
8.1 Demonstrate food safety and sanitation procedures
INDICATORS:
8.1.1 Identify characteristics of major food borne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention.
8.1.2 Use knowledge of systems for documenting, investigating, reporting, and preventing food borne illness.
8.1.3 Practice good personal hygiene/health procedures, including and report symptoms of illness
8.1.4 Demonstrate proper purchasing, receiving, storage, and handling of both raw and prepared foods.
8.1.5 Demonstrate safe food handling and preparation techniques including awareness of allergens and chemical safety, and cross contamination between raw and ready-to-eat foods
8.1.6 Demonstrate safe and environmentally responsible waste disposal and recycling methods.
8.2 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
8.2.1 Demonstrate professional skills in safe handling of knives, tools, and equipment.
8.2.2 Demonstrate professional skills for a variety of cooking methods including roasting, broiling, smoking, grilling, sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipment and current technologies.
8.2.4 Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a variety of foods.
8.2.5 Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.
8.2.6 Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.
8.2.7 Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling and professional preparation techniques.
8.2.8 Prepare various salads, dressings, marinades, and spices using safe handling and professional preparation techniques.
8.2.9 Prepare sandwiches, canapés, and appetizers using safe handling and professional preparation techniques.
8.2.10 Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.
8.2.11 Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparation techniques
8.2.12 Demonstrate professional plating, garnishing, and food preparation techniques.
8.2.13 Examine the applicability of convenience food items.
8.2.14 Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs and spices to enhance flavor.
FOOD SCIENCES (Occupational)
STANDARD 9: Integrate knowledge, skills, and practices required for careers in food science, dietetics, and nutrition.
BENCHMARKS:
9.1 Demonstrate food science, dietetics, and nutrition management principles and practices.
INDICATORS:
9.1.1 Build menus to customer/client preferences.
9.1.2 Implement food preparation, production, and testing systems.
9.1.3 Apply standards for food quality.
9.1.4 Create standardized recipes.
9.1.5 Manage amounts of food to meet needs of customers and clients.
9.1.6 Analyze new products.
9.1.7 Implement procedures that provide cost effective products.
9.1.8 Establish par levels for the purchase of supplies based on an organization’s needs.
9.1.9 Utilize Food Code Points of time, temperature, date markings, cross contamination, hand washing, and personal hygiene as criteria for safe food preparation.