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Foods
Course Number:
84
Credit(s):
0.5
Grade:
10, 11, 12  
Required:
elective
Prerequisite:
none
Instructor:
Oltmanns
Grad Standard(s):
none
  Click here for a current syllabus and an archive.
This course includes a study of nutrition, food terms, kitchen equipment, accurate measuring and food safety. Foods units include meats, eggs, dairy products, fruits, vegetables, cereal products, breads and desserts. Table setting and service will also be covered and this will be used in the final meal.

Objectives:
1. The student will understand the basics of nutrition.
2. The student will understand and practice kitchen and food safety.
3. The student will be able to read, understand and prepare a recipe.
4. The student will be able to work cooperatively with other students.
5. The student will plan and carry out a meal plan.
6. The student will learn about Food careers.


FOODS - Textbook  Guide to Good Food by Largen and Bence

We will cover the following chapters in this textbook:

Chapter 2  Nutritional Needs
Chapter 3  Making Healthful Food Choices
Chapter 5  Safeguarding the Familys Health
Chapter 9  Kitchen Utensils
Chapter 11  The Smart Consumer
Chapter 12  Getting Started in the Kitchen
Chapter 13  Meat
Chapter 14  Poultry
Chapter 15  Fish and Shellfish
Chapter 16  Eggs
Chapter 17  Dairy Products
Chapter 18  Fruits
Chapter 19  Vegetables
Chapter 21  Cereal Products
Chapter 22  Breads
Chapter 23  Cakes, Cookies, Pies and Candies


Grading:
A 95-100 B- 83-85 D+ 71-73
A- 92-94 C+ 80-82 D 68-70
B+ 89-91 C 77-79 D- 65-67
B 86-88 C- 74-76 F 64 and below


Documents associated with the class:

WWG Class Info