Lifetime Nutrition & Wellness Course Syllabus

Family & Consumer Sciences

Teacher: Mrs. Falcon

Conference: 7:55-8:47

Text Reference: Guide to Good Food Grade Level: 10-12

Course Description: Recommended prerequisites: Principles of Human Services. This course allows students to use principles of lifetime wellness & nutrition to assist in making informed choices that promote wellness and careers related to human services. Students are encouraged to participate in extended learning experiences and career & technical student organizations to develop leadership skills.

Grading System: 40% Daily Classwork, 60% Tests/Labs/Projects

Supplies Needed: Pen, paper, folder or binder for notes/handouts.

Nutrition Lab Dress Code: Apron and one hairnet will be provided. The student is responsible for wearing enclosed shoes, hair ties/headband, no hand/wrist jewelry.

SEMESTER I

First 6 wks.

Week 1-Chapter 1-Food Affects Life

Week 2-Chapter 2-Safety and Sanitation

Week 3-Chapter 3-Basic Skills and Equipment [Begin Lab Skills Training]

Week 4-Chapter 4, 5-Recipes/Work Plans

Week 5-Chapter 6,7,8-Nutrients/Water/Healthy Choices

Week 6-Chapter 9,10,11-Weight Management/Life Cycle/Nutrients

Second 6 wks. [Continue Lab Skills Training]

Week 1-Chapter 11,12-Kitchen Areas/Appliances

Week 2-Chapter 13,14-Planning Meals/Shopping Decisions

Week 3-Chapter 15-Heat Transfer/Cooking Methods

Week 4 & 5-Chapter 20-Dairy Products [Begin Nutrition Labs]

Week 6-Chapter 21-Eggs

Third 6 wks.[Continue Nutrition Labs]

Week 1-Chapter 21-Eggs-Continued

Week 2 & 3-Chapter 22-Meat-Beef/Pork

Week 4 & 5-Chapter 23-Poultry

Week 6-Chapter 24-Seafood

SEMESTER II

Fourth 6 wks. [Continue Nutrition Labs]

Week 1-Chapter 16-Grains {Rice/Pasta}

Week 2-Chapter 25-Salads, Casseroles, Soups

Week 3,4 & 5-Chapter 26-Cakes (Shortened/Un-shortened)/Cookies (Drop, Rolled, Refrigerated)/Pies

Week 6-Chapter 27-Food & Entertaining

Fifth 6 wks. [Continue Nutrition Labs]

Week 1-Chapter 18, 28-Vegetables/Preserving Foods

Week 2-Chapter 19, 28-Fruits/Preserving Foods

Week 3 & 4-Chapter 17-Breads-Quick Breads (Coffee Cakes, muffins, biscuits, batters-funnel cakes, crepes)

Week 5 & 6-Chapter 17-Breads-Yeast-(Cinnamon Rolls, Pretzels, Croissants)

Sixth 6 wks.[Continue Nutrition Labs]

Week 1 & 2-Chapter 29, 30-Foods of the World/US, Canadian, Latin America

Week 3 & 4-Chapter 31, 32-Foods of the World/Europe, Mediterranean

Week 5 & 6-Chapter 33, 34-Foods of the World/Middle East, Asia

Late Work Policy:

Days Late Points Off

1-20

2-30

3-50

Not accepted after three days!

Assignment/Test Make-up Opportunity:

Only grades less than 70 can be made up and this opportunity does not apply to Pre-AP, AP, or Dual Credit classes.

Make-up Opportunity Criteria:

-Only one make-up opportunity per assignment/test

-Make-up assignment/test must be completed within 3 days of the assignment/test return date.

-Student must attend tutorials prior to making up an assignment or test

-Make-up grade will be no greater that a 70. If the original and the make-up are both below a 70, the higher grade will be recorded.

BEHAVIOR CONSEQUENCES: Verbal warning, Detention, Office Referral

TARDIES: If you are not in your seat when the bell rings, you are tardy. Students who are tardy will be subject to disciplinary consequences accordingly.