Welcome to Foods and Nutrition 1! (1).jpg

1st Period Daily Zoom Meeting from 9:20 to 10:20 am

Office Hours by Appointment Only 8:00 to 8:30 am

Student Absent Form: Click Here

Welcome to Foods 1! I am very excited about working with you this semester and look forward to getting to know each student. The main goal of this course is to examine the nutritional needs of the individual with emphasis on the fundamental of food production, kitchen and meal management, food groups and their preparation, and time and resource management. I value this course because every topic directly applies to your life! It is not a matter of “if” you will use these skills, but “when” will you use these skills.

A course description is listed below along with a list of materials that will be needed:

Course Objectives:

Obj. 1.00: Relationship between food choices and health
Obj. 2.00: Methods of food preparation
Obj. 3.00: Procedures, equipment and cooking methods in food preparation
Obj. 4.00: Procedures, equipment and techniques applied to baking production
Obj. 5.00: Principles of etiquette for meal service
Obj. 6.00: Apply methods for meal planning and preparation

Supplies Needed:

One subject composition notebook
Glue or Tape
Markers/ Colored Pencils/ Crayons
Scissors
Ruler

Your daily work will be kept in an interactive notebook. It is important to work in your notebook daily and keep your notebook up to date. Any late work will receive 5 points off each day. The grades are based on projects, classwork, and tests.

Grading Scale:

Projects: 50%
Classwork: 30%
Tests: 20%

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