Course Syllabus

Food and Nutrition I

Food.webp

Family & Consumer Sciences

Instructor: Mrs. West

candace_west@abss.k12.nc.us

Course Description:

As outlined in the course objectives, students are preparing for food and nutrition careers by understanding the relationship between food choices and health (1.00), fundamental of food preparation (2.00), procedures, nutrition, and cooking methods in food preparation (3.00), procedures, equipment, and techniques applied to baking production (4.00), principles of etiquette for meal service (5.00), and applying methods for meal planning and preparation (6.00). 

Course Objectives:

Standard/

Objective

 Standard/Objective Course Weight
1 Understand the relationship between food choices and health. 8%
1.01 Remember influences on food choices. 3%
1.02 Understand guidelines for healthy eating. 5%
2 Understand fundamentals of food preparation. 29%
2.01 Understand kitchen safety. 3%
2.02 Understand safe food handling procedures. 9%
2.03 Remember equipment and procedures for its use and care. 3%
2.04 Remember measuring, cutting/preparation, mixing, and cooking/cleaning terms.  6%
2.05 Remember recipe parts, sources, and adjustments. 4%
2.06 Understand processes and benefits of a work plan and teamwork for preparing healthy foods. 4%
3 Understand procedures, nutrition, and cooking methods in food preparation. 32%
3.01 Understand procedures, nutrition, and cooking methods in fruit and vegetable preparation. 7%
3.02 Understand procedures, nutrition, and cooking methods in dairy preparation.  7%
3.03 Understand procedures, nutrition, and cooking methods in grain preparation.  7%
3.04 Understand procedures, nutrition, and cooking methods in protein preparation.  11%
4 Understand procedures, equipment, and techniques applied to baking production.  12%
4.01 Understand procedures to prepare quick bread products. 6%
4.02 Understand procedures to prepare yeast bread products. 6%
4.03 Understand procedures to prepare cakes and frostings. (SUPPLEMENTAL) -
5 Understand the principles of etiquette for meal service. 6%
5.01 Understand the principles of basic table setting and meal service. 3%
5.02 Understand the principles of table manners. 3%
6 Apply methods for meal planning and preparation. 13%
6.01 Understand strategies in meal planning. 5%
6.02 Understand strategies for purchasing food. 4%
6.03 Apply methods to prepare healthy meals. 4%

Attendance:

Tardy Policy: Students are expected to attend classes on time. A student is considered tardy if they show up AFTER the tardy bell rings and are no more than 15 mins. late.

The Williams Tardy Policy states:

Offenses 1  & 2 - Teacher Warning

Offenses 3 - 5  -  Lunch Detention and Parent Contact

Offenses 6 - 10 - ISS for the Period

Offenses 11+ -     ISS for the whole day

Tardies ARE NOT reset quarterly. It's per semester.

Skipping Policy: Any student not in class after 15 mins. as well as any student in the hallway WITHOUT a Smart Pass. 

Skipping (on campus)

  • 1st Offense - 1 day of ISS
  • 2nd Offense - 3 days of ISS
  • 3rd Offense - CFT

Skipping (off campus)

  • 1st Offense -  1 day of OSS
  • 2nd Offense - 2 days of OSS
  • 3rd Offense - 3 days of OSS

Grading Scale:            

Superior Mastery                           A       90  -  100
Above Average Mastery               B        80  -  89
Average Mastery                           C        70  -  79
Basic Mastery                                D        60  -  69                                                                Inadequate Mastery/Failure         F         40  -  59

Grades are based on the following items:

Projects 50%

Classwork/Homework 30%

Tests/Quizzes 20%                                                     

Canvas/PowerSchool: 

Grades are available in Powerschool. 

Class Rules/Procedures:

Be Respectful, Prepared and On Time

Cell Phones
ABSS District Policy: Cell phones and other personal electronic devices shall not be used during the instructional day except when permitted by school staff. All electronic devices that impede the student or others learning may be confiscated until the end of the instructional day. Repeat offenses will require parent conference with school administration. 

  • Williams HS has adopted a School Wide Cell Phone Policy that reflects the new School Board Policy.

  • Mrs. West counts you present when your cell phone is in the cell phone holder &/or your bookbag for the entire class OR until your work is finished. Whichever comes first. 

  • All teachers will use a “red card, green card” system

    • Red Card in class means absolutely no cell phones

    • Green Card means cell phones can be out

    • If a cell phone is out while a red card is displayed the students cell phone will be confiscated

Limit the use of movement in the room unless specific instructions are given otherwise.

Others as deemed appropriate by the class and teacher. 

Late/Missing Work:                                                                

  • Missing work will receive a 0 until the work is completed.
  • Work turned in after the due date will receive a 5 point deduction.
  • No late work will be accepted beyond one week of the original assignment .
  • Students are responsible for approaching the teacher, at an appropriate time, to ask for the opportunity to resubmit work.

Needed Class Supplies:

An organized notebook of any type and a pencil. Extra supplies are available if needed on a first come, first serve basis.