Family & Consumer Sciences

Instructor: Mrs. West

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.

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 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/Infinite Campus:

Grades are available in Infinite Campus.

Class Rules/Procedures:

Be Respectful, Prepared and On Time

Cell Phones

NC State Law House Bill 959 - Bell to Bell NO CELL.
Mrs. West counts you present when your cell phone is in the cell phone holder for the entire class unless Mrs. West gives permission to get your phone.

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.

Course Syllabus

Food and Nutrition I

Course Objectives: