Foods II

Course Syllabus 2017-2018

Prerequisite: Foods 1WHHS Room 002

Instructor: Jan S. Layton

E-mail: High School Office Phone: 814.255.8726

TEXT

Food for Today. Peoria: The McGraw-Hill Companies, 2010. Online access: Click on “PA” “student” “Family and Consumer Sciences” “Food and Nutrition” “Food for Today 2010” “online student center” then enter access code: D3EFC5DC42

COURSE RATIONALE

This elective is designed to give the student an opportunity to build on knowledge and skills developed in Foods 1. Areas of study include: meal planning; food and fitness; consumer decisions; the food supply; and special topics in food and nutrition. Food preparation will focus on beans; meats, fish, and poultry; fruits and vegetables; combination foods such as soups, and casseroles; macaroni and cheese, scalloped potatoes, and international foods. Chapters may include: 3,4, 12, 13, 14, 15, 16, 17, 25, 28, 29, 30, 31, 34, 35, 36, 38, 40, 41, 44 & 45. Resources from the Johns Hopkins Bloomberg School of Public Health and the USDA Dietary Guidelines for Americans will also be utilized.

ELIGIBLE CONTENT/STANDARDS

Students will learn about various eating patterns and reasons for the different patterns 11.3.6 (C)

Students will analyze the impact of food choices on weight management and fitness 11.3.12 (C,E) 11.3.9 (E)

Students will describe the impact of food addictions and eating disorders on health 11.3.9 (C)

Students will develop consumer skills 11.3.9 (A) 11.3.12 (A,B,C)

Students will understand the relationship between the sources of our food supply and food safety issues

11.3.9.(A,B) 11.3.12 (A,B)

Students will identify convenience foods and learn to use them as part of a healthful eating plan 11.3.12 (A)

Students will learn to: select fruits and vegetables, prepare fruits and vegetables, and to cook fruits and vegetables 11.3.9 (G)

Students will learn to make wise choices in buying and preparing of meat, poultry, fish and shellfish

11.3.9 (G)

Students will learn about food combinations such as soups, sauces, and casseroles 11.3.9 (G) 11.3.12 (F)

Students will learn about different cultures, international food customs, and preparation 11.3.12 (F)

Students will learn about creative food techniques

Students will identify different grain productsand prepare foods usinggrains11.3.9f,g,11.2.12f,g

GRADING (Department Standardized Grading)

Each semester grade in this course will be determined by assessment in the following areas:

20%class participation, completion of class assignments, and group projects

40%performance in classroom projects and labs

40%quizzes, chapter exams which will contain the following types of questions:

  • multiple choice, matching, true/false, and vocabulary identification
  • short answer and essay
  • problem solving

This course will have a final exam. This exam is cumulative of all concepts covered during the semester.

The final exam grade will be 70% written exam, 20% lab (meal day), and 10% clean up.

The final grade for this course is determined as follows:

Semester One (S1):80% of final grade

Final Exam (X1):20% of final grade

Please note that during the nine-week course, up to three absences from food labs will be excused without make-up assignments. Four to nine absences from food labs will each require written assignments as make-up work. Ten absences from labs will result in recommendation to administration that the student withdraw and reschedule the class.

According to district policy, “the time for make-up work after an absence shall not exceed one week. All incomplete grades must be changed to a percent grade within one week of the close of a marking period.”

Students must provide an office excuse (pink slip) upon return to class after an absence.

Sandals are not permitted during foods labs. If shoes are not worn to class a zero will be earned for the lab grade.

Hair must be pulled up or back during foods labs. Students who refuse to contain hair will also earn a zero for the lab.

INSTRUCTOR EXPECTATIONS

  • Students will be on time and prepared to learn each day. This includes restroom and water fountain issues being addressed before or after class, not during.As per the Red and Gray 3tardies to class will earn an office referral and subsequent detentions if necessary.
  • Students will remain on task throughout the entire class time.
  • Respect for all persons in the classroom is expected.
  • Students are expected to review PowerSchool information at least once per week.

CLASSROOM NON-NEGOTIABLES

  • Any behavior that creates a safety issue for any person will not be tolerated and you will be removed from class immediately.
  • Proper behavior and decorum is expected and classroom disruptions will not be tolerated.
  • Profanity is prohibited.
  • No food or drink outside of classroom labs is permitted.
  • Electronic devices are only permitted for classroom assignments, not socializing or personal use.
  • Do not invite any other student(s) to the foods room or deliver food to other classes.

Of course severe violations could result in immediate removal from class. Please refer to the Red and Gray for additional district policies.

Although sometimes unpopular, classroom expectations are necessary to address. One last expectation that I have of all students is that you will learn and enjoy Foods II.

I look forward to working with you 