INTRODUCTION TO FOODS

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Course of Study

Student Objectives

To have a better understanding of nutrition and the food guide pyramid
To know the six nutrients, their uses and food sources
To be able to identify kitchen equipment and their uses
To acquire time management skills
To acquire food safety habits
To become familiar with cooking terms
To implement good table manners
To learn to set a table properly and to serve food correctly
To be able to understand and follow a recipe
To be able to prepare a variety of foods; breads, pasta, fruits and vegetables, cakes, pies
To have a better knowledge of herbs and spices

Student Expectations

Homework assignments must be turned in on time for full credit
Quizzes and tests will be given occasionally.
Students will work cooperatively in groups in the kitchen lab environment.
Evaluation of food products must be completed on the day of the lab and are counted as participation points.
Students are expected to clean their lab kitchens prior to leaving the classroom. Failure to meet this requirement will result in a zero for the lab assignment.
Arrangements for make-up work must be done the first day in class following and excused absence. Make-ups must be completed within one week of the absence. Unexcused absences will result in a 0 for the class period.
Class work not turned in on the due date will lose 10% for each day late.

Students will plan and prepare a dinner
Students will build and decorate a gingerbread house.( first semester only)

Grading Expectations

The grade will be split 50% for cooking labs and 50% for written work and projects.
There will be a practical lab test at the end of the semester for all students.

· The written final exam exemption for seniors will be determined by averaging the percentage from each quarter. A student must have an average of 90.0% to be exempt from the semester exam.

Final exam will be worth 20% of the final semester grade.

The Grade will consist of the following:

Attendance
Behavior
Class work
Labs
Worksheets/projects
Quizzes/exams

Participation in foods lab

The grading scale is as follows:

90 - 100 = A

80-89.99 = B

70-79.99 = C

60-69.99 = D

59.99 - ↓ = F

Real World Applications

The students who successfully complete Food Management will be able to prepare food quickly and economically for themselves when they no longer live “at home.”