Food and Nutrition I - FN412X01 - Prevette - 2019

Food & Nutrition I 

      

 

Welcome to Foods and Nutrition I

 Description:

 

This course examines the nutritional needs of the individual. Emphasis is placed on fundamentals of food production, kitchen and meal management, food groups and their preparation, and time and resource management.  English language arts, mathematics, science, and social studies are reinforced. Work-based learning strategies appropriate for this course include service learning and job shadowing.  Apprenticeship and cooperative education are not available for this course.  This course does provide students with an opportunity to apply essential standards and workplace readiness skills through authentic experiences. 

Essential Standards

1.00	Understand the relationship between food choices and health.
1.01	Remember influences on food choices.
1.02	Understand guidelines for healthy eating.
2.00	Understand fundamentals of food preparation.
2.01	Understand kitchen safety.
2.02	Understand safe food handling procedures.
2.03	Remember equipment and procedures for its use and care.
2.04	Remember measuring, cutting/preparation, mixing, and cooking/cleaning terms.
2.05	Remember recipe parts, sources, and adjustments.
2.06	Understand processes and benefits of a work plan and teamwork for preparing healthy foods.
3.00	Understand procedures, nutrition, and cooking methods in food preparation.
3.01	Understand procedures, nutrition, and cooking methods in fruit and vegetable preparation.
3.02	Understand procedures, nutrition, and cooking methods in dairy preparation.
3.03	Understand procedures, nutrition, and cooking methods in grain preparation.
3.04	Understand procedures, nutrition, and cooking methods in protein preparation.
4.00	Understand procedures, equipment, and techniques applied to baking production.
4.01	Understand procedures to prepare quick bread products.
4.02	Understand procedures to prepare yeast bread products.
4.03	Understand procedures to prepare cakes and frostings. (SUPPLEMENTAL)
5.00	Understand the principles of etiquette for meal service.
5.01	Understand the principles of basic table setting and meal service.
5.02	Understand the principles of table manners.
6.00	Apply methods for meal planning and preparation.
6.01	Understand strategies in meal planning.
6.02	Understand strategies for purchasing food.
6.03	Apply methods to prepare healthy meals.

 

Classroom Procedures

• All HRHS rules and procedures will be followed. Read your hand book and be familiar with expectations.
• Be on time, tardy policy is enforced!
• Have required materials each day **Notebook (Binder) should ALWAYS be in class**
• Limit request to leave the class, especially restroom use
• Follow dress code.
• No food/drink/gum
• No cell phones/other electronic devices out unless you have been instructed to use for classwork.
• Course work will be available online on Canvas.
• Students should log into Canvas daily to access class notes and assignments.

• Work is considered submitted on time if the teacher receives it on the assigned date and time. If a student fails to submit work by the required date and time, the student is allowed five class days to submit it at a deduction of 20%.  If the student fails to submit the work within five class days, the student may submit it at any time for the duration of that unit for a maximum score of 60%.  Unit end dates are determined by the teacher.  If work is not submitted by the end of the unit then a score of a 0% will be recorded. 

   

  Any missed test/quiz will be made up in the next BullTime for that period.  All tests/quizzes must be made up no later than three days prior to the end of the current quarter. 

   

• Missed assignments must be made up within 5 days of absence
• Pay attention during lectures, explanations, directions & demonstrations
• Work independently & quietly. You will NOT be as productive if you are talking
• Respect is essential...self-respect, respect for instructor, your class mates and the computers.
• Remember the 5 “P’s”…… Prompt, Prepared, Productive, Polite, Passionate
  
  

LAB ATTIRE:

While cooking, long sleeves must be rolled up, hair tied back, and hoods removed and closed toe shoes. 

 

 

 

Supply list:

• Please bring in your own apron – students will also have the option to have the apron monogrammed for a $3.00 fee.
• 1 ½ - 2” binder with loose-leaf paper
• Possible classroom donations: Tissues, hand sanitizer, Clorox wipes
• 3 Ring Pencil Pouch
• 1 pack of markers or colored pencils

 

     Attendance and Lab Make Up Policy:

If a student is absent the day of a cooking lab, it is fully their responsibility to make up the foods lab at home.  To make up a lab, a student will have to follow the rules of the lab make up form and submit the video on Canvas.  Lab make up procedures will be available on Canvas. 

 

Discipline Plan:

• Verbal warning
• Detention  or loss of cooking privilege. (Parental notification)
• Referral to administration for disciplinary action

Grading: 

• EOC {VoCat} = 25% of final semester average
• Classwork/homework/daily participation = 30%
• Notebook and Labs =30%
• Tests = 40%

            **All students are required to have a binder to keep all work in for Foods I.  This binder should be brought to class each day.

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**Parents please sign below to verify that you have read these rules and have your student return to Mrs. Redner on or before _____________________.

***Please list all of your students allergies*** ______________________________________

Contact Phone #:_____________________  email:  _______________________________

Parent Signature:_______________________________     Date:_____________________

Student Name:_________________________________