Foods 2

Creative Foods

Creative Foods  is a course that introduces students to national and international food choices, preparation techniques, and presentation. Course content provides opportunities for students to explore topics such as influences on food choices, food production, recipe and menu evaluation, food preparation equipment, food storage and safety, meal service, dining etiquette, food preparation for special occasions, technology, and career options in food production.  Family, Career and Community Leaders of America (FCCLA), an integral part of the curriculum, enhances leadership development skills and provides opportunities for community service.

I.                  Grade Requirements:

A.        Major Tests:  Tests are announced in advance and will make up 60% of your grade.

B.        Projects:  Projects are also announced in advance.  Projects include lab experiences and research projects, etc. Major tests and projects make up 60 % of your total grade.

C.         Daily Grades:   Homework, classroom work, participation, attitude and other learning experiences are also recorded for a daily grade.  Daily Grades account for 40 % of the total grade. 

D.        Exam:  There will be an exam for this course.  It will be given on the regular scheduled exam date. 

II.  Classroom Policies:

A.        This course will be $15.00 per trimester.

B.        See attached classroom expectations.

III.  Course Information:

There are 7 modules we will cover in this course.  They are:

1)      Food Choices

2)      Nutrition

3)      Culinary Arts

4)      Meal Service

5)      Special Occasions

6)      Technology

7)      Careers

OBJECTIVES FOR CREATIVE FOODS:

            Food Choices

1.      Compare the impact of psychological, social, and culture influences on food choices.

2.      Determine how national and international food production and distribution systems impact the food supply.

3.      Analyze how geography and culture influence food choices and food preparation.

a.       United States

b.      International

Nutrition

4.      Evaluate recipes and menus from other countries to determine nutritional values to cookery in the United States.

Culinary Arts

5.      Demonstrate safe and appropriate use of equipment.

6.      Demonstrate how to select, prepare, store, and serve food safely.

7.      Practice appropriate food preparation techniques used in national and international cookery.

8.      Apply the elements and principles of design to food presentation.

9.      Produce culinary artwork using a variety of creative food presentation techniques.

            10.  Demonstrate a variety of creative food presentation techniques.

Examples:        Garnishes, cake decorations, food and ice sculptures

11. Defend culinary artwork trough a formal presentation.

Meal Service

12. Analyze meal service and dining etiquette in other countries, cultures, and in regions in the

      United States.

Special Occasions

13. Demonstrate methods of serving food for special occasions.

            Examples:        receptions, luncheons, buffets

14. Analyze the cost of preparing food for special occasions.

            Examples:        catered versus noncatered, convenience versus homemade

15. Demonstrate preparation and service of food for special occasions in national and international settings.

Technology

16. Assess the impact of technology on food production and creative expression of foods.

17. Utilize technology to enhance food production and creative expression of foods.

Careers

18. Analyze career options and entrepreneurial opportunities in culinary arts.

IV.  FCCLA:

Each class member is considered a local member of FCCLA.  To join the State and National associations, you must pay $15 for membership dues.  By paying dues, you become eligible for attending major functions and competing in STAR Events. All activities that you are eligible for will be explained during class. You will also receive a FCCLA t-shirt when fees are paid.