FACS Department/Lithia Springs High School

FoodScience Syllabus

FACS Department/Lithia Springs High School

Course Description: Food science integrates many branches of science and relies on the application of the rapid advances in technology to expand and improve the food supply. Students will evaluate the effects of processing, preparation, and storage on the quality, safety, wholesomeness, and nutritive value of foods.

Course Performance Standards:

HUM-FS-1. Students will demonstrate employability skills required by business and industry.

HUM -FS-2. Students will define food science and explore careers in food science.

HUM -FS-3. Students will investigate how and why scientific evaluation of foods is conducted.

HUM -FS-4. Students will explore the basic chemistry concepts in food science.

HUM -FS-5. Students will observe how energy works in food preparation and preservation.

HUM -FS-6. Students will examine why water and acidity are important factors in food preparation and preservation.

HUM -FS-7. Students will summarize why carbohydrates are important in food preparation, preservation and the nutritional impact on diets.

HUM -FS-8. Students will discuss why lipids are important in food preparation and preservation.

HUM -FS-9: Students will discuss why proteins are important in food preparation and preservation.

HUM -FS-10: Students will investigate food formulations, preparation and preservation.

HUM -FS-11. Students will investigate the use of food additives and food analogs in food preparation.

HUM -FS-12. Students will analyze the principles of fermentation.

HUM -FS-13: Students will investigate measures used to produce safe and wholesome food under sanitary conditions.

HUM -FS-14: Students will compare and contrast different food preservation methods.

Classroom Expectations:

1. We are FAMILY or group of like-minded individuals working together for a common goal!
2. Be responsible for your actions and behaviors!
3. TURN IN AND GIVE QUALITY EFFORT DAILY!
4. Show integrity daily.
5. Be ready to be a positive, helpful group member.
6. Clean up after yourself.

Classroom Rules:

1. Respect yourself and others!!!! Disrespect toward the teacher or another student will NOT be tolerated. Treat others as you would want to be treated.

2. No Profanity or Offensive Language.

3.Teacher Desk area, Storage Closets, Food Lab and Food Panty Areas are off-limits to students at ALL times unless otherwise stated by instructor!

4.Stay in your seat. Raise your hand if you need to throw an item away or need assistance.

5. No Food or Drinks allowed in class, unless participating in Food Labs!

6. Electronic Devices should be out of sight unless used for an educational purpose.

The instructor reserves the right to modify the policies if the need arises. Parents may contact the instructor through e-mail or by leaving a message via the school voice-mail system and the instructor will contact the parents as soon as possible.

Attendance Policy:Be prompt to assigned classroom and be prepared for planned lessons. Tardies

areunacceptable. Anyone not in their assigned seat after the ringing of the tardy bell is considered

late. (See Discipline Protocol below for Consequences).

Discipline Protocol:

1stOffense: Department Detention and Parent Contact

2nd Offense: Department detention and Parent Contact

3rd Offense: Loss of Food Preparation Lab/Department detention and Parent Contact

4thOffense: Administrative Referral

LITHIA SPRINGS ‘HOUSE RULES’:

1. ALWAYS BE ON TIME AND PREPARED TO LEARN.
2. PASSES WILL NOT BE ISSUED DURING THE LAST 10 MINUTES OF CLASS,
3. HATS, HOODS, HEADBANDS, AND/OR HEAD GARMENTS OF ANY KIND ARE NOT TO BE WORN IN THE SCHOOL BUILDING.
4. ELECTRONIC DEVICES MUST REMAIN TURNED OFF AND OUT OF SIGHT OR THEY MAY BE CONFISCATED. CONFISCATED ITEMS WILL ONLY BE RETURNED TO LEGAL PARENT/GUARDIAN.
5. PLEASE STAY IN YOUR CLASS AND IN YOUR SEAT UNTIL THE BELL RINGS.
6. THANK YOU FOR ASSISTING IN KEEPING OUR HIGH SCHOOL CLEAN BY PICKING UP YOUR AREA AND THROWING YOUR TRASH AWAY. THIS IS PARTICULARLY VITAL IN THE CAFETERIA AREA.

Materials Needed:(COME TO CLASS PREPARED!!)

One-subject composition notebook per semester, blue or black pens, pencils, glue sticks and notebook paper. All work is to be done in blue or black ink or pencil only!

**Notebooks will be checked regularly**

Grading Criteria:

Projects/Labs/Tests/Quizzes (Summative)50%

Classwork/Homework//Employability Skills (Formative)30%

Final Exam/EOCT20%

Douglas County Grading Scale:

100-90 A 89-80 B71-79 C70 DBelow 70 F

Grading 101: All project and food lab grades are attained through the use of rubrics. Students are to read and follow the instructions in order to receive the desired grade. Classwork grades are attained through the students utilizing organization skills, completion of all written or oral work, legibility and time management. Students are required to accomplish these items above in order to receive high grades.

Minimum Numbers of Grades: (18) grades per (9) weeks. Grades will be updated every two weeks in Infinite Campus.

Incomplete Grades: Incompletes are awarded to students whodid not complete their final exam, and/or have major grades missing due to an unexpected absence or illness. For missing exams or major grades, students have ten days to complete the missing items.

Academic Honesty: There is a zero tolerance for cheating or helping someone else cheat. CHEATING is passing off someone else’s work as your own. A grade of zero will be given to all observed cheating; the assignment will also be taken. NO MAKE-UPS!

Restroom Policy:

Restroom hall passes are limited to three students per class period. Teacher reserves the right to deny pass permission at any time. No passes will be given during the first 10 minutes and last 10 minutes or class. If student takes longer than 5 minutes to travel to the nearest bathroom adjacent to the immediate right or left of the classroom then privileges will be revoked. If your student has any medical issues, please notify both the attendance office and the instructor in writing.

Transfer of Students’ Averages and Report Card Nine Week Averages: The teacher will assign each grade in the grade book with the students’ transfer average.

Late Work: Late work is classified as work not turned in on time, but not due to excused absence. ALL LATE CLASSWORK/PROJECTS, ETC. will entail a 25 point deduction per assignment.

Policy for Make-up Work (Excused and Unexcused Absences): Students will be given 1 day for each day absent to complete and turn in make-up work. The student is responsible for contacting his or her teacher to obtain make up assignments. Students shall receive a grade of 75 or lower for any assignment or test not made up in the allotted time. Within this framework, the maximum time allowed shall be determined at the discretion of the teacher according to individual circumstances.

Extra Credit: Extra credit opportunities will be provided across the course of the year and include many hands-on, academic projects given by the teacher.

Appeals: A student/parent has five business days from the date report cards are issued to appeal the final grade. The building principal’s ruling is final.

CTAE Bring Your Own Technology Policy: CTAE teachers may allow or require the use of technology devices in their classrooms on an AS NEEDED BASIS. Teachers reserve the right to determine when technology may be used in class.

Photos/Videos: On occasion, pictures and/or videos will be taken of students and their participation in activities and projects. Parents must contact the instructor if this is not acceptable for their child. Signing this syllabus signifies parental acceptance of student possibly being captured on film for scrapbook or program marketing purposes.

End of Pathway Assessment (EOPA): After completing this course of this pathway, (as well as Food Nutrition and Wellness and Food For Life) students will be required to complete the ServSafe End of Pathway Assessment which is given in the spring of each year. If passed, students will receive a ServSafe Food Handler Certification to assist with future employment.

Nondiscriminatory Statement: All career and technical education programs follow the system’s policies of nondiscrimination on the basis of race, color, religion, national origin, sex, age, and disability in all programs, services, activities, and employment. In addition, arrangements can be made to ensure that the lack of English language proficiency is not a barrier to admission or participation

Science Credit: After successful passing completion of all three courses in the Nutrition and Food Science Pathway, students may receive a fourth science credit for graduation requirements!

TEAR OFF AND RETURN TO TEACHER FOR YOUR FIRST GRADE!

I have read this syllabus and agree to comply with its contents as indicated by my signature below:

______

(Student Name- PRINT) (Date) (Student Name-SIGN) (Date)

______Food Science______

Class Period Name of Course/Class

______

(Parent/Guardian Name- PRINT) (Date) (Parent/Guardian Name -SIGN) (Date)

______

(Parent Email Address) (Parent Phone Number)