SUPPLIES:
1. A binder or folder to hold class materials
2. Pen or pencil
3. Loose leaf paper
GRADING PROCEDURES:
Quiz average= 10%
Class work and homework= 20%
Lab grade= 50%
International Food Project=20%
LAB WORK: You
will be divided into groups for your cooking experience. Each lab is graded by
rotation of job description (Chef, Assistant Chef, Manager, Assistant Manager,
Cleaner, or Dryer). Safety, sanitation, following directions, product outcome,
clean up and cooperation skills all factor into your lab grade.
Areas of Study :
Nutrition Education
Safe food handling techniques
Kitchen Safety
Study of food customs in different cultures
Advertising
Small kitchen appliances
Food guide pyramid
Please Note: This course is a ten week course and is one of the 3
quarters mandated by NYS in the area of Family and Consumer Sciences. These
courses are based on the understanding that the ability to reason, think
critically and creatively, and to reflect one's actions, will empower students
to act responsibly toward themselves, their families, their peers and the
community at large. This skills-based course offers all students opportunities
to read, write and compute in the context of real life situations that are
relevant to their age groups. While working in this setting, students can
acquire and demonstrate communication, leadership, critical and creative
thinking, as well as management skill that can be applied universally now and
in the future.
For a complete review of the NYS Family and Consumer Sciences Standards see:
http://emsc33.nysed.gov/ciai/pe/pub/hpefcle.pdf
For the complete NYS core curriculum for middle level Family and Consumer
Sciences see: http://www.emsc.nysed.gov/cte/facse/