MONTCLAIR PUBLIC SCHOOLS. Department of Instruction. Course Syllabus.
NAME OF COURSE: Foods and Nutrition. GRADE(S): 9-12. LENGTH OF ...
MONTCLAIR PUBLIC SCHOOLS Department of Instruction
Course Syllabus NAME OF COURSE: Foods and Nutrition GRADE(S): 9-12 LENGTH OF COURSE: 1 semester CREDITS: 2.5 COURSE DESCRIPTION: This class acquaints students to the basic principles of foods and nutrition. Prior to laboratory preparation experiences students will learn essential kitchen safety and sanitation procedures, common cooking term abbreviations, proper measuring techniques, the use and care of laboratory equipment, and common food preparation terms. Students will gain experience in reading, understanding, increasing, decreasing and following recipes. While preparing food in laboratory groups, students should aim to meet their responsibilities as a cooperative team member and strengthen their culinary skills. Time management is crucial in this course. The major project is the Foods Heritage Project. TEXTBOOK: Food for Today, by Helen Kowtaluk SUPPLEMENTARY INSTRUCTIONAL MATERIAL: Handouts, DVDs, Computers, Internet, Cookbooks, Newspapers, Magazines UNITS OF STUDY: Kitchen Safety & Sanitation Abbreviations, Equivalent Measures, Measuring Techniques Laboratory Equipment/Jobs Recipes: Terminology, Understanding, Increasing/Decreasing, Reading/Following/Preparing Food Pyramid & Nutrition: Grains, Vegetables, Fruits, Milk, Meat & Beans, Oils & Discretionary Calories Foods Heritage Projects Career Opportunities PROFICIENCIES: 1. To understand the importance of kitchen safety and sanitation and to prevent food borne illness. 2. To understand abbreviations, equivalent measures, measuring ingredients and apply during food preparation laboratory experiences. 3. To demonstrate safe and proper use of appliances and equipment. 4. To develop and enhance interpersonal skills by cooperatively working as part of a group.
5. To determine daily calorie intake of family members based on age, sex and activity level, then discuss with family the importance of balancing calories consumed with utilization of calories through work and exercise to remain healthy. 6. To journal personal daily food intake, and physical activity and compare to the Food Pyramid. 7. To prepare a variety of foods from the Food Pyramid to strengthen culinary skills and recipe understanding. 8. To learn information related to the nutrition, purchasing, preparation and storage of Grains, Vegetables, Fruits, Milk/Dairy, Meats/Poultry. 9. To research cuisine from 1 country of personal heritage, create a flag of that country, prepare an appetizer, bread, side dish, main course, cookies or a dessert from that country, present and serve to the class. This will encourage tolerance and understanding of other cultures. 10. To word process recipe from Foods Heritage Project which will be compiled into a class cookbook. 11. To infuse technological applications into course by researching information on the internet related to subject matter. 12. To develop an understanding of related occupations as career opportunities. 13. To organize and maintain a Foods and Nutrition Portfolio. FIELD TRIPS & GUEST SPEAKERS: Will be applicable to content and will be determined by the instructor when available. Suggested field trips: Local restaurants, health care facilities, culinary school. Suggest speakers: Chefs, restaurant owners, dieticians, culinary school representatives. EVALUATION AND ASSESSMENT: Description and method of evaluation for each component noted below. •
•
• •
•
Tests: 20% Kitchen Safety and Sanitation, Abbreviations, Equivalent Measures, & Measuring Ingredients Quizzes/Portfolio 20% 4 Portfolio checks each semester Unit quizzes Homework 20% Related to subject matter Class Participation 20% Kitchen Laboratory Experiences, Actively participate to make positive contributions to the class & Class Work Papers and Projects 20% Food Heritage Project
NEW JERSEY CORE CURRICULUM CONTENT STANDARD ALIGNMENT: 9.2, 9.3
