Foods I 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 I! This is a 1 semester course designed to enrich your knowledge of kitchen and food safety, nutrition and My Plate requirements, proper names and uses of kitchen utensils and appliances, proper measurement techniques, substitutions and equivalents, basic cooking principles, and basic cooking practices. Students will prepare a variety of foods throughout the semester and develop a cooking foundation on which to build upon. Foods I is a prerequisite of Foods II.
CLASS ASSIGNMENTS
We will be doing 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 as a basis for much of our class work. During cooking labs, students will complete a lab sheet, which requires them to analyze their time management, the recipes, and their final product. Students needs to be budget conscious when choosing recipes, and if any ingredients beyond the basics needed to complete a lab are wanted they may need to be provided by the students.
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
-Come prepared! Every class period you will need a writing utensil, assignments, paper and a folder to compile your papers. If you don’t have it your materials, you will have to do without it for that class period and may receive a late for the day’s assignment(s). DO NOT expect to go you locker during class, bring what you need with you.
-You are responsible for checking the While You Were Gone box if you have been gone.
-1 box of ziplock baggies for your left-overs
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 I (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.
8.1.3 Practice good personal hygiene/health procedures, including and report symptoms of illness
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
NUTRITION, WELLNESS, and DIETETICS Comprehensive
STANDARD 14: Demonstrate nutrition and wellness practices that enhance individual and family well-being.
BENCHMARK 1:
INDICATORS:
14.1.1 Explain physical, emotional, social, psychological, and spiritual components of individual and family wellness including the relationship of physical activity to calorie consumption
14.1.2 Analyze the effects of food and diet fads, the dietary supplement industry, food addictions, eating disorders, food science, and technology on wellness
14.1.3 Demonstrate ability to plan, select, store, prepare, and serve, and evaluate nutritious and aesthetically pleasing food for good health throughout the life span.
14.1.4. Analyze conditions and practices that promote safe food handling and safety and sanitation practices throughout the food chain including the understanding of the origin of food
14.1.5 Analyze the relationship of nutrition and wellness to individual and family health needs throughout the life span including those with special health needs.
14.1.6 Analyze legislation and regulations related to nutrition and wellness.
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 I! This is a 1 semester course designed to enrich your knowledge of kitchen and food safety, nutrition and My Plate requirements, proper names and uses of kitchen utensils and appliances, proper measurement techniques, substitutions and equivalents, basic cooking principles, and basic cooking practices. Students will prepare a variety of foods throughout the semester and develop a cooking foundation on which to build upon. Foods I is a prerequisite of Foods II.
CLASS ASSIGNMENTS
We will be doing 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 as a basis for much of our class work. During cooking labs, students will complete a lab sheet, which requires them to analyze their time management, the recipes, and their final product. Students needs to be budget conscious when choosing recipes, and if any ingredients beyond the basics needed to complete a lab are wanted they may need to be provided by the students.
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
-Come prepared! Every class period you will need a writing utensil, assignments, paper and a folder to compile your papers. If you don’t have it your materials, you will have to do without it for that class period and may receive a late for the day’s assignment(s). DO NOT expect to go you locker during class, bring what you need with you.
-You are responsible for checking the While You Were Gone box if you have been gone.
-1 box of ziplock baggies for your left-overs
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 I (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.
8.1.3 Practice good personal hygiene/health procedures, including and report symptoms of illness
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
NUTRITION, WELLNESS, and DIETETICS Comprehensive
STANDARD 14: Demonstrate nutrition and wellness practices that enhance individual and family well-being.
BENCHMARK 1:
INDICATORS:
14.1.1 Explain physical, emotional, social, psychological, and spiritual components of individual and family wellness including the relationship of physical activity to calorie consumption
14.1.2 Analyze the effects of food and diet fads, the dietary supplement industry, food addictions, eating disorders, food science, and technology on wellness
14.1.3 Demonstrate ability to plan, select, store, prepare, and serve, and evaluate nutritious and aesthetically pleasing food for good health throughout the life span.
14.1.4. Analyze conditions and practices that promote safe food handling and safety and sanitation practices throughout the food chain including the understanding of the origin of food
14.1.5 Analyze the relationship of nutrition and wellness to individual and family health needs throughout the life span including those with special health needs.
14.1.6 Analyze legislation and regulations related to nutrition and wellness.