Course Description:<\/span><\/i><\/b><\/p>\n This course is an introduction to basic food selection, preparation and use of technology in meal planning, nutrition and consumer skills are highlighted throughout the course. Students use the food laboratory on a regular basis. <\/span><\/p>\n \u00a0<\/i><\/b><\/p>\n Texts\/Materials:<\/span><\/i><\/b><\/p>\n Guide to Good Foods, Folder, Learning Packet<\/p>\n <\/p>\n At the end of this course, students will<\/span><\/i><\/b> \u2026<\/i><\/b><\/p>\n 1. <\/i><\/b>Demonstrate basic safety and sanitation procedures throughout the course.<\/p>\n 2. <\/i><\/b>Identify and demonstrate procedures for the most safe and efficient use and care of this equipment.<\/p>\n 3.<\/i>\u00a0<\/b>Identify abbreviations and equivalents for common measures and demonstrate correct methods of measuring solid,\u00a0 liquid and dry ingredients<\/p>\n 4. <\/i><\/b>Identify, define, and demonstrate the meaning of basic cooking terms<\/p>\n 5.\u00a0<\/i><\/b>Explain simple nutritional concepts based on the MyPlate diagram.<\/p>\n 6. <\/i><\/b>Prepare and evaluate a given number of recipes related to study of the food groups.<\/p>\n 7. <\/i><\/b>Identify careers available within the food service industry<\/p>\n <\/p>\n Grading Procedure:<\/span><\/i><\/b><\/p>\n Tests and Quizzes\u00a030%<\/p>\n Tests are usually given at the end of each major unit covered and are usually written, \u00a0\u00a0 but may also have a practical component<\/p>\n <\/p>\n Worksheets and Assignments 30%<\/p>\n A packet of materials is usually completed for each unit we cover. Information needed to complete these is usually covered in class through lecture, books or alternative \u00a0\u00a0 assignments. These worksheets will then act as a study guide for you to review form.<\/p>\n <\/p>\n Laboratories (Cooking Days)\u00a030%<\/p>\n I will complete an evaluation sheet on each kitchen group. All people in the kitchen earn the same grade, with rare exceptions<\/p>\n <\/p>\n Class Participation\u00a010%<\/p>\n This will be based on your cooperation and effort in the course. It will be calculated at<\/p>\n the end of each marking period.<\/p>\n <\/p>\n General Classroom Rules and Policies<\/span><\/i><\/p>\n \u00a0<\/span><\/i><\/p>\n Attendance:<\/span><\/i><\/b><\/p>\n Please remember that daily attendance is crucial in order not to miss lectures, assignments, discussions, reviews, tests\/quizzes, etc. Obviously, illnesses, appointments, personal, and\/or family commitments cannot be avoided.\u00a0 Excused absences will in no way interfere with the grading process, but it is imperative each student fully understands his\/her obligation to complete work missed during an absence.<\/p>\n \u00a0<\/span><\/i><\/p>\n Lates:<\/span><\/i><\/p>\n A fair amount of time is given to pass between classes. Any student late to class will be recorded as tardy, unless you have a pass from another teacher or administrator. Once you have accumulated 3 Lates, you will be assigned detention after school, or if appropriate, a referral will be submitted.<\/p>\n \u00a0<\/span><\/i><\/p>\n Incomplete grades<\/span><\/i><\/p>\n When an incomplete grade is issued, the student must make up the work by the mid-point of the subsequent marking period. If outstanding work is not made up by this time, a failing grade will result.<\/p>\n <\/p>\n Behavior<\/span><\/i><\/p>\n Every student is expected to follow basic rules for all classes and those listed in the student handbook, and which for safety reasons are an even more important issue in Family and Consumer Sciences. Unacceptable behavior (talking during a lecture, foul language, etc) will be dealt with, parents called when necessary, and an appropriate punishment assigned.<\/p>\n <\/p>\n Preparation<\/span><\/i>:<\/span><\/b><\/p>\n You are expected to report to class each day prepared and ready to work. This means unless otherwise notified, you must always bring something to write with. File folders will be provided to leave work in the classroom and must stay in classroom unless otherwise directed.<\/p>\n <\/p>\n Leaving the Classroom: <\/span><\/i><\/p>\n Students should remain seated until the bell rings and they are excused. If it is absolutely necessary to leave room for one reason or another, a pass will be given by teacher. However, if this becomes a habit, this privilege will be denied.<\/p>\n <\/p>\n Consequences:<\/span><\/i><\/p>\n Syllabus Course Description: This course is an introduction to basic food selection, preparation and use of technology in meal planning, nutrition and consumer skills are highlighted throughout the course. Students use the food laboratory on a regular basis. \u00a0 Texts\/Materials: Guide to Good Foods, Folder, Learning Packet At the end of this course, students […]<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"class_list":["post-17","page","type-page","status-publish","entry","override"],"_links":{"self":[{"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/pages\/17","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/comments?post=17"}],"version-history":[{"count":15,"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/pages\/17\/revisions"}],"predecessor-version":[{"id":152,"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/pages\/17\/revisions\/152"}],"wp:attachment":[{"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/media?parent=17"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}\n
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