Course Syllabus: Foods I

Blair High School

Mrs. Wry:

Text: Food for Today

Course Objective: This course will provide an overview of the Foods I curriculum. Upon successful completion of this course, the student will be able to:

  • Understand food safety practices.
  • Demonstrate knowledge of following a recipe, proper measuring techniques, and food preparation.
  • Explain the how different leavening agents are used and why.
  • Describe culture influences on food choices.
  • Understand food budgeting and ordering.

Topics Covered

Unit 1 Unit 5

Kitchen Equipment Baking /Cake Boss

Kitchen/Knife Safety Pastry

Food Preparation Quick Breads

Unit 2 Unit 6

Food Safety Food Science

Food Careers

Unit 3

Using Recipes Unit 7

Kitchen Math and Measurements Sugar Cookery

Candy Making

Unit 4

Nutrition

Nutrients

Healthy Meal Planning

Labs will be planned to reinforce information in the text.

Grading Policy:

Grades will be based on the total number of points earned for all assignments, graded activities, quizzes, and tests.

Missed Assignments: It is the student’s responsibility to pick up any missed assignments due to absences. This can be done by checking with the teacher before or after the absence or by checking on the teacher’s webpage/Google classroom. Labs will need to be made up at home or on a worksheet. Students who have multiple absences have equal number of days to make up all assignments. Special considerations may be given to students who encounter unforeseen circumstances. If you feel you are struggling in this course please talk to me immediately.

Late Assignments: Assignments will be accepted up to five class periods following the original due date. 20% of the value of the assignment may be deducted from the grade each class period after the due date. Students who have multiple absences have equal number of days to make up all assignments. Special considerations may be given to students who encounter unforeseen circumstances. If you feel you are struggling in this course please talk to me immediately.

Class Room Management and Behavior:

  • Students are expected to be in class on time and ready to begin working when the bell rings.
  • Students are expected to pay attention, participate in class discussions, use appropriate language, and respect other students in the class as well as the teacher.
  • This classroom is a positive environment, negative talk, behavior, and poor attitudes will not be tolerated. Any issues that occur can be dealt with in a calm and constructive manner.
  • The use of cell phones, tablets, or iPods are prohibited in class. Either mute or turn off your devices during class. A warning will be given the first time, student will be sent to the office upon second warning.
  • Unless needed for a cooking lab, the kitchen is of limits without permission from the teacher.
  • During cooking labs, leave all personal belongings in your locker, this includes but is not limited to coats, sweatshirts, cell phones, etc. Food safety is a priority, therefore the kitchen areas must be clean and sanitary at all times.

There is a $20.00 lab fee for Foods I as listed in the course handbook. This fee is due by the end of week three.