Mrs. Denise Herberger

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Visit the TeacherWeb® videos to learn about the features, modifications, and customizations available on your website. Click here to learn more. Food Prep and Nutrition small medium large FOOD PREPARATION OUTLINE I. The Basics A. Safety B. Sanitation C. Equipment D. Terminology E. Measurement F. Recipe Reading G. Lab Organization II. Fruits III. Vegetables IV. Baking Basics V. Quick Breads VI. Poultry VII. Meal Planning and Execution VIII. Soups IX. Eggs X. Pastas and Grains XI. Careers in the Food Industry CODE H587 HALF YEAR (9-12) 1/2 CREDIT PREREQUISITE: NONE Areas of study include: • Principles of nutrition/application • Menu planning • Meal planning • Food purchasing • Principles of food preparation o Knife skills o Methods of cooking o Food product standards • Meal service This course includes content required by the State Education Department as an introduction to Family and Consumer Science and is required in all three and five unit sequences. Fieldtrips, guest speakers and practical experience form an integral part of this useful course. Assessment: Assessment is based on quizzes, exams, lab assignments, daily participation and demonstrated skill. For a complete review of the NYS learning standards and complete NYS core curriculum, see: http://www.emsc.nysed.gov/cte/facse/fccontent.html Textbook and/or Other Resources: • Food for Today, Glencoe • How Cooking Works, Macmillan • On Cooking, Prentice-Hall • Assorted Cookbooks Including But Not Limited To: Betty Crocker, Wiley Publishing • Several Magazines Including But Not Limited To: Everyday, Hudson Valley Table • Several Internet Sources Including But Not Limited To: o http://www.epicurious.com o http://www.foodnetwork.com Classroom Expectations and Procedures: • Attendance is mandatory: Please refer to the 2009-2010 Code of Conduct attendance requirements for 9th-12th grade students. • Students need to arrive to class on time, prepared and ready to work. (Please see the student 2009-2010 Code of Conduct for polices with regard to arriving late to class and classroom behavior.) Activities/Projects Unique to this Class: • Students will plan and execute a celebration meal • Students will prepare food items for donation to needy families, senior citizens and/or veterans Recommended/Required Materials for Class: • Three-ring binder (1 inch), 3 dividers, and loose leaf paper • It is imperative that you turn in a computer lab agreement • Pen, pencil and highlighter • Rubber band or barrette for lab days Grading Procedures: By Quarter: • Class work/Homework: 30% • Labs/Participation: 40% • Tests/Quizzes: 30% For the Semester: Each Quarter is worth 2/5th of the final grade with a cumulative final worth 1/5th of the final grade. Grading Procedures: • Late assignments will not be accepted if they have been reviewed in class, or are later than 5 days past the due date. Points will be subtracted from each late assignment based on a rate of 5% per day. Teacher Contact Information: • By Mail: Mrs. Herberger,CALS Department John Jay High School 2012 Rt. 52 Hopewell Jct., NY 12533 • During School hours: Room 157 or 161 Career and Life Science Office (Technology Wing) • Phone: 845-897-6700 ex: 159 • E-mail: denise.herberger@wappingersschools.org • Website: http://www.teacherweb.com/ny/johnjay/herberger Please sign and date this part of the course syllabus as a way of showing that you understand the course requirements. Have your parent/guardian sign to acknowledge that they have read through and understand the course syllabus. Tear off the signature portion of the page and return to Mrs. Herberger by 9/8/08. Student Signature: Date: Parent/Guardian Signature: Date: Or, would you like to view and optionally restore one of these previous versions? Password: Forgot your password?

Mrs. Denise Herberger

Food Prep and Nutrition

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