High School

  Introduction to Foods SYLLABUS

Ms. McKelvey

Course Description:

Introduction to Foods is a laboratory-based class where you will learn about a variety of foods and how best to prepare them. We will focus on foods for health as well as various baking principles.  We will be in the kitchen for part of almost every other period and spend our remaining time in the classroom. In this class you will learn and consistently practice kitchen safety skills, accurate weighing techniques, and measurement skills. You will utilize time and temperature food safety guidelines. You will learn basic cooking skills and terminology.  You will become familiar with the tools of the kitchen and their proper use.  You will learn about the chemical interactions between ingredients and how to use these reactions to form a better end product.

Materials:

Materials needed for the class include pencil, paper and computer.  All other classroom and curriculum supplies will be provided for you as you need them.  We have a classroom set of textbooks that must remain in the room. If you do not finish an assignment in class, please speak with me to make arrangements.

Units to be Covered and their Graded Standards:

First Quarter:

Unit 1: Introduction to the Kitchen: Becoming acquainted with the lab, equipment, 

procedures, recipes, and measuring techniques

Unit 1 Standards: 

Standard 1: Demonstration of proper cooking techniques that result in a quality end product while employing safe and sanitary methods.

Standard 2:  Knowledge of kitchen basics, such as abbreviations, equivalents, measuring techniques, cooking terms, equipment use, and recipe comprehension.

Unit 2: Safety and Sanitation

Unit 2 Standards:

Standard 3: Knowledge of safety and sanitation in the kitchen, including safe equipment procedures, fire control, food-borne illness knowledge and prevention, thawing of foods, sanitary practices, physical safety temperature zones, etc.

Standard 1: (previously stated)

Unit 3: Nutrition

Unit 3 Standards:

Standard 4: Knowledge of nutrition, including the food groups, nutrients and their functions, recommended daily servings, differing dietary needs, diet evaluation, and serving sizes.

Standard 1: (previously stated)

Second Quarter:

Unit 4: Fruits and Vegetables

Unit 4 Standards:

Standard 5: Knowledge of fruits and vegetables, including preparation, classification, selection, storage, cooking principles and methods.

Standard: 1 (previously stated)

Unit 5: Eggs and Dairy

Unit 5 Standards:

Standard 6: Understanding of eggs and dairy, including egg functions, egg  white stages, egg cooking techniques, serving and storage, white sauce production, nutrient content, types, and guidelines for buying and storing.

Standard: 1 (previously stated)

Unit 6: Poultry, Meat, and Shellfish

Unit 6 Standards:

Standard 7: Knowledge of poultry, meats, and shellfish including cut selection, grades, storage, fat content, cooking methods, and cooking temperatures.

Standard: 1 (previously stated)

Unit 7: Quick Breads and Baking Basics

Unit 7 Standards:

Standard 8: Knowledge of quick breads and baking basics, including categorization, leavening agents, mixing methods, and roles of ingredients.

Standard: 1 (previously stated)

         Standards-Based Instruction Explanation:

Through assessment, it is our goal to gain a clear understanding of what the student has learned as a means to offer additional instruction to support further learning.  Student's grades are a means to provide feedback about a student’s progress.  Progress grades are provided at the end of the 1st and 3^rd quarters.  These grades are not part of the student’s transcript.  Formal transcript grades are issued at the end of each semester.  Grades are assigned based upon evidence and depth of student learning toward identified standards.

Our goal is to have students focus on learning.  Grades represent student learning, not an accumulation of points.  Extra credit will only be allowed when it relates directly to a learning objective and represents a higher level of learning. Late work will be accepted up until the time of the summative/unit/chapter test.  Late work will be docked points.  Grades given will not include attendance. Although a student’s presence in class will obviously have ramifications upon their ability to learn targeted materials, the lack of attendance will be monitored, and appropriate consequences will be issued through a means other than grading.

Assessment Strategies Used: Cooking labs in the kitchen, quizzes, tests, homework, and projects. Most assignments will be on Google Classroom. 

Behavior Expectations: 

In this class you will also be expected to collaborate with group members, organize your time, be a self-directed learner, and maintain an orderly, safe, clean lab station.  You must act appropriately and safely to cook in the kitchen. 

-SCHOOL POLICY: NO Cell PHONES or other electronic devices permitted in class. Cell phones should go in pockets on the wall.

(1 warning and then phone is taken for the remainder of class)

-Tardy Rules/semester- 

1st offense- warning/reminder

2nd offense-Conversation with teacher consequence

3rd offense-Log entry for admins. 

You will automatically have two labs excused for absences. Once you’ve surpassed those two, you’re required to make up the labs at home, during AFT, or study hall.

-Please note, that ingredients will NOT be provided for any food you make at home. 

-You can make anything within reason at home to make up for a lab.

-When completing a replacement lab at school, you might be making something different based on budget.

-Please communicate with the teacher to figure out logistics. 

EXPECTATIONS FOR OUR CLASSROOM

WE ARE RESPECTFUL

-One voice at a time

-Stow electronic devices when you step in the door

-Treat property and equipment with care

-Follow directions 

-Use appropriate language

-Be in your seat when the bell rings

WE ARE RESPONSIBLE

-Show up prepared and ready to learn

-Bring all necessary materials to class (book, pencil, and paper)

-Manage your belongings

-Complete work on time

-Always ask permission to leave the class for the restroom and sign out. 

WE ARE INVOLVED

-Stay on task

-Be an active participant

-Use free time productively

-Advocate for your own learning

IF you’re unable to follow these guidelines, you will be asked to leave the lab area and receive 0 credit.

Contact Information for Ms. McKelvey:

E-mail: mckelveyl@fortschools.org

Phone: 920-563-7811 (before or after school is best)