{"id":63,"date":"2013-01-17T15:43:27","date_gmt":"2013-01-17T19:43:27","guid":{"rendered":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kbaer\/?page_id=63"},"modified":"2013-04-09T09:33:28","modified_gmt":"2013-04-09T13:33:28","slug":"international-foods","status":"publish","type":"page","link":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/international-foods\/","title":{"rendered":"International Foods"},"content":{"rendered":"<p><b><i><span style=\"text-decoration: underline\">Course Description:<\/span><\/i><\/b><\/p>\n<p>In International Foodsstudents will learn about the methods of preparing foods from countries within the regions of Latin America, Europe, Mediterranean, Asia and regional cuisine of the United States. Emphasis is placed on the geographic, climatic and cultural factors that have influenced the food customs.<\/p>\n<p><b><i>\u00a0<\/i><\/b><\/p>\n<p><b><i><span style=\"text-decoration: underline\">Texts\/Materials:<\/span><\/i><\/b><\/p>\n<p>\u00a0The World of Food\/Folder, worksheets<\/p>\n<p><b><i><span style=\"text-decoration: underline\">At the end of this course, students will<\/span><\/i><\/b><b><i> \u2026<\/i><\/b><\/p>\n<ol>\n<li>Demonstrate proper safety sanitation procedures throughout the course.<\/li>\n<li>Demonstrate an understanding of proper measurement techniques, abbreviations, and foreign food terminology.<\/li>\n<li>Demonstrate the ability to use and care for lab equipment.<\/li>\n<li>Identify the geographic, climatic, and cultural factors that have influenced the food customs of regions of the world.<\/li>\n<li>When given examples of recipe representing foods from the countries studied, be able to prepare and evaluate characteristics of that particular cuisine.<\/li>\n<li>After researching a chosen country, students will report on and demonstrate preparation of a dish common to that country.<\/li>\n<\/ol>\n<p>&nbsp;<\/p>\n<p><b><i><span style=\"text-decoration: underline\">Grading System\/Symbols:<\/span><\/i><\/b><\/p>\n<p><b>Letter Grade\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Percent\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Numerical Value<\/b><\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 \u00a0A\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 93-100\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 4.00<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0 A-\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 90-92\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3.67<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0 B+\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 87-89\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3.33<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 B\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 83-86\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 3.00<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 B-\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 80-82\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2.67<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0 C+\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 77-79\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2.33<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0 C\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 73-76\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 2.00<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0C-\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 70-72\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1.67<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0D+\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 67-69\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1.33<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 D\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 64-66\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1.00<\/p>\n<p>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 F\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Below 64\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 0.00<\/p>\n<p>&nbsp;<\/p>\n<p><i><span style=\"text-decoration: underline\">Method of Grading<\/span><\/i><\/p>\n<p>Averaging straight letter grades<\/p>\n<p>Averaging of percent grades<\/p>\n<p>Use of a point system that converts to a percentage or letter grade<\/p>\n<p><i><span style=\"text-decoration: underline\">Incomplete grades<\/span><\/i><\/p>\n<p>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>&nbsp;<\/p>\n<p><i><span style=\"text-decoration: underline\">Late submissions of required work<\/span><\/i><\/p>\n<p>Students, who submit required work beyond its due date, but within a reasonable period of time as specified by the teacher, can expect that the grade on the specific item will be lowered.<\/p>\n<p>Students who do not submit required work can expect a failing grade on the specific item.<\/p>\n<p>&nbsp;<\/p>\n<p><i><span style=\"text-decoration: underline\">Cheating and Plagiarism<\/span><\/i><\/p>\n<p>Cheating and plagiarism are not tolerated in the North Hunterdon-Voorhees District.\u00a0 Any students proved guilty of such activity will automatically receive a failing grade for the specific item on which the cheating or plagiarism occurred.<\/p>\n<p>&nbsp;<\/p>\n<p><i><span style=\"text-decoration: underline\">Academic Honors<\/span><\/i><\/p>\n<p>High Honor Roll-At the end of each marking period, any student who has attained all \u201cA\u201d grades will be listed on the High Honor Roll.<\/p>\n<p>Honor Roll- At the end of each marking period, any student who has attained all \u201cB\u201d grades or better will be listed on the Honor Roll.<\/p>\n<p>&nbsp;<\/p>\n<p><i><span style=\"text-decoration: underline\">Marking period grades<\/span><\/i><\/p>\n<p>Tests and Quizzes\u00a0\u00a0\u00a0\u00a0\u00a0 30%<\/p>\n<p>Worksheets\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a030%<\/p>\n<p>Labs\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 30%<\/p>\n<p>Participation\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 10%<\/p>\n<p>&nbsp;<\/p>\n<p><b><i><span style=\"text-decoration: underline\">Attendance:<\/span><\/i><\/b><\/p>\n<p>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<p>\u00a0<b><i><span style=\"text-decoration: underline\">Classroom Policies:<\/span><\/i><\/b><\/p>\n<ul>\n<li>Arrival on time is a <b>MUST. <\/b>Again, district policy will prevail.<\/li>\n<li>Arrive fully prepared\/text, workbooks, notebooks, pen\/pencil, etc., a failure to comply equals poor preparation.<\/li>\n<li>Avoid classroom removal, in-school assignment or suspension. Any sign of attitude and\/or poor behavior will <b>not <\/b>be tolerated. You will soon be acquainted with my rules, regulations, and expectations.\u00a0 Please abide by them, since I will <b>not <\/b>be in a position that allows me to waste your time or mine.<\/li>\n<li>Students <b>must <\/b>remain seated until dismissed by your teacher.<\/li>\n<li>Feel free to ask questions and approach your teacher privately regarding your academic concerns and\/or problems<\/li>\n<li>Each student is responsible for attending every class.\u00a0 If you are absent from school, or have an excused absences from class, it is your responsibility to find out what was done in class and make up any work missed.\u00a0 Excessive unexcused absences may result in the loss of class credit.\u00a0<\/li>\n<li>Student shouldn\u2019t leave the room for one reason or another; a pass will be given by Ms. Baer\u00a0 However, if this becomes a habit, this privilege will be denied.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Course Description: In International Foodsstudents will learn about the methods of preparing foods from countries within the regions of Latin America, Europe, Mediterranean, Asia and regional cuisine of the United States. Emphasis is placed on the geographic, climatic and cultural factors that have influenced the food customs. \u00a0 Texts\/Materials: \u00a0The World of Food\/Folder, worksheets At [&hellip;]<\/p>\n","protected":false},"author":197,"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-63","page","type-page","status-publish","entry","override"],"_links":{"self":[{"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/pages\/63","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\/197"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/comments?post=63"}],"version-history":[{"count":4,"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/pages\/63\/revisions"}],"predecessor-version":[{"id":80,"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/pages\/63\/revisions\/80"}],"wp:attachment":[{"href":"https:\/\/www.nhvweb.net\/vhs\/practicalarts\/kcollins\/wp-json\/wp\/v2\/media?parent=63"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}