Food & Nutrition I

Ms. M. Armstrong

Welcome to Foods and Nutrition I

Description:

This course examines the nutritional needs of the individual. Emphasis is placed on fundamentals of food production, kitchen and meal management, food groups and their preparation, and time and resource management. English language arts, mathematics, science, and social studies are reinforced. Work-based learning strategies appropriate for this course include service learning. Apprenticeship and cooperative education are not available for this course. This course does provide students with an opportunity to apply essential standards and workplace readiness skills through authentic experiences.

Essential Standards

1.00	Understand the relationship between food choices and health.
1.01	Remember influences on food choices.
1.02	Understand guidelines for healthy eating.
2.00	Understand fundamentals of food preparation.
2.01	Understand kitchen safety.
2.02	Understand safe food handling procedures.
2.03	Remember equipment and procedures for its use and care.
2.04	Remember measuring, cutting/preparation, mixing, and cooking/cleaning terms.
2.05	Remember recipe parts, sources, and adjustments.
2.06	Understand processes and benefits of a work plan and teamwork for preparing healthy foods.
3.00	Understand procedures, nutrition, and cooking methods in food preparation.
3.01	Understand procedures, nutrition, and cooking methods in fruit and vegetable preparation.
3.02	Understand procedures, nutrition, and cooking methods in dairy preparation.
3.03	Understand procedures, nutrition, and cooking methods in grain preparation.
3.04	Understand procedures, nutrition, and cooking methods in protein preparation.
4.00	Understand procedures, equipment, and techniques applied to baking production.
4.01	Understand procedures to prepare quick bread products.
4.02	Understand procedures to prepare yeast bread products.
4.03	Understand procedures to prepare cakes and frostings. (SUPPLEMENTAL)
5.00	Understand the principles of etiquette for meal service.
5.01	Understand the principles of basic table setting and meal service.
5.02	Understand the principles of table manners.
6.00	Apply methods for meal planning and preparation.
6.01	Understand strategies in meal planning.
6.02	Understand strategies for purchasing food.
6.03	Apply methods to prepare healthy meals.

Classroom Procedures

All PSHS rules and procedures will be followed. Read your hand book and be familiar with expectations.
Be on time
Have required materials each day **Notebook (Binder) should ALWAYS be in class*

Follow dress code.
No food/drink/gum
No cell phones/other electronic devices out unless you have been instructed to use for classwork.
Course work will be available online on Canvas.
Students should log into Canvas daily to access class notes and assignments.
All late work will be penalized 10 points/day after deadline
Missed assignments must be made up within 5 days of absence
Pay attention during lectures, explanations, directions & demonstrations
Work independently & quietly. You will NOT be as productive if you are talking
Respect is essential...self-respect, respect for instructor, your class mates and the computers.
Remember the 5 “P’s”…… Prompt, Prepared, Productive, Polite, Passionate

foods 1 syllabus 2020.docx