• World Kitchens Syllabus

     

    Course Description:

     World Kitchens is a laboratory-based class where you will learn about many cultural foods and how to prepare them.  We will focus on international foods and regional foods.  We will discuss each region’s food staples, cooking styles, and culture.  We will prepare dishes from several of these regions.  

     

    Course Objectives:

    In this class you will learn and consistently practice kitchen safety skills, time and temperature safety guidelines, and accurate weighing and measuring skills. You will gain knowledge and insight into the culture and geography of the world. You will learn about, cook, and eat regional cuisines from around the world.   You will learn and use regional cooking methods in a kitchen lab setting.

     

    Materials:

    Materials needed for the class include pencil and paper.  All other classroom and curriculum supplies will be provided to you as you need them.  Please bring a writing utensil and paper each day.  Even though we do prepare food most days, these items are still needed for planning, evaluation, and learning activities.  

     

    Regions Covered in this Class:

    -Central and South American Foods

    -European Foods

    -Italian Foods

    -Greek Foods

    -French Foods

    -German Foods

    -Middle Eastern Foods

    -African Foods

    -Australian Foods

    -Asian Foods

    -Indian Foods

               -Chinese Foods

               -Japanese Foods

                -Korean Foods

                -Thai Foods

    -North American Foods

    -Cajun Foods

    -Southern Foods

    -Midwestern Food






    Standards:

     

    Standard 1: Demonstrate the cuisines and cooking techniques of Central and South America while using safe and sanitary kitchen skills.

    Standard 2: Knowledge of Central and South American cuisines as well as the the region's culture, climate, geography, history, and religion's impact on those cuisines.

    Standard 3: Demonstrate the cuisines and cooking techniques of European cuisines while using safe and sanitary kitchen skills.

    Standard 4: Knowledge of the different European cuisines as well as the different countries' cultures, climates, geographies, histories, and religions' impacts on those cuisines.

    Standard 5: Demonstrate the cuisines and cooking techniques of the Middle East and Africa while using safe and sanitary kitchen skills.

    Standard 6: Knowledge of Middle Eastern and African cuisines as well as the regions' cultures, climates, geographies, Histories, and religions' impacts on those cuisines.

    Standard 7: Demonstrate the cuisines and cooking techniques of Asia and Australia while using safe and sanitary kitchen skills.

    Standard 8: Knowledge of Asian and Australian cuisines as well as the regions' cultures, climates, geographies, Histories, and religions' impacts on those cuisines.

    Standard 9: Demonstrate the cuisine and cooking techniques of  North America's regions while using safe and sanitary kitchen skills.

    Standard 10: Knowledge of North American regional cuisines as well as the regions' cultures, climates, geographies, Histories, and religions' impacts on those cuisines.

    Standard 11: Research and present a regional cuisine and culture to the class.

     

    Projects: 

    At least one major class project will also be required.  Each group will choose a country or ethnic group on which they will complete their project. Each group will give a presentation, and prepare one or two dishes from their country. 

     

    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 grades are a means to provide feedback about a student’s progress.  Progress grades are provided at the end of 1st and 3rd 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.

     

    Grade

    General Grading Criteria

    A

    Student has an advanced understanding and/or exceeds course expectations.

    B

    Student has proficient understanding and/or meets course expectations.

    C

    Student has a basic understanding and/or partially meets course expectations.

    D

    Student has a minimal understanding and/or does not meet course expectations.

    F

    Student has failed to demonstrate minimal course expectations.

     

    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.  Additional time may be provided at the discretion of the teacher, but not longer than the semester grading period.   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.

     

    Behavior Expectations: 

    In this class you will also be expected to collaborate with group members, organize 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.  Cell phones and other hand-held electronic devices are to be put in the shoe pockets by the door for the duration of the period.

     

    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

    -Stay in your seat until the bell rings

     

    WE ARE RESPONSIBLE

    -Show up prepared and ready to learn

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

    -Two feet in the door

    -Manage your belongings

    -Complete work on time

    - Eat your lunch outside of the classroom

    -Always ask permission to leave the class for the restroom

     

    WE ARE INVOLVED

    -Stay on task

    -Be an active participant

    -Use free time productively

    -Advocate for your own learning

     

    Materials:

    Materials needed for the class include pencil and paper and school issued chromebook..  All other classroom and curriculum supplies will be provided to you as you need them.  Please bring a writing utensil, paper, and your assigned textbook to class each day.  Even though we do prepare food most days, these items are still needed for planning, evaluation, and learning activities. 

     

    Behavior Expectations: 

    In this class you will also be expected to collaborate with group members, organize 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. 

     

    Bathroom-

    Sign your name on the board at the time you leave. One person may be out at a time. You may be gone a maximum of 5 minutes. After 5 minutes, you will be marked tardy unexcused for the period. After 10 minutes, you will be marked unverified.

     

    You can miss up to 2 labs that will automatically be excused. Missed labs after that point will need to be made up. They can be made up at home, study hall or during AFT within one week of your absence. Food will NOT be supplied for make-up labs at home.

    Please communicate with me to ensure your plan is sound.