Family and Consumer Science (FACS) Department
Course: Food & NutritionGrade Level: 6th
Teacher: Mrs. AmiciContact: (717)566-5310
Course Description:
During this class we will meet for ½ a marking period. We will focus on two topics.
Preparing to Cook (Introduction to the kitchen)
Working in the Kitchen
Nutrition and Wellness (MyPlate, Health Problems related to poor diet, Nutrients)
Cooking Basics (stove & oven cooking)
Course Objectives for Food and Nutrition
Students will be able to:
Demonstrate the knowledge of food and kitchen safety
Identify kitchen tools and cooking terms associated with recipes used in class
Use common safety precautions in the foods lab.
Demonstrate the how to measure correctly
Complete and self-evaluate food lab work.
Demonstrated teamwork and cooperation while working in groups
REQUIREMENTS
Attendance and Participation
You will only be in each class for about 22 days it is important that you are in class as much as possible. Contributing to classroom discussions and group exercises are important - different perspectives enhance the quality of learning. Each student is responsible for contacting the teacher to make up any missed assignments.
Tests/Quizzes
You will have one test on food and kitchen safety, measuring, cooking terms, kitchen tools, and recipe reading. You need to receive a 75% or high to work in the lab. There will be one or two quizzes also throughout the marking period.
Food Lab
Cooking labs will be completed in the classroom, before the end of the period. We will go over the lab the day before the lab is to be cooked. It is important that you are in class on the prep day to get all necessary information for the lab. You will be graded on these labs individually andbe working as a group to complete the entire lab process. If you miss a lab please see me on how to make up that grade.
FOOD LAB SAFETY
You will be in the food lab this year and are expected to conduct yourself in a proper manner. If you are ever not following all lab rules you will be removed from the lab, and complete a make-up lab for the grade.
Grading and Evaluations
Student’s grades will reflect their understanding of the course curriculum, below are the grading categories.
~ 70% Summative Assessments (test, food labs, quizzes, projects)
~ 30% Formative Assessments (classwork, notes, activities, exit tickets) NO HOMEWORK
*** Due Dates are clearly posted in class and you can check my website for them as well***
Course Requirements & Materials
All students need to provide a two pocket folder(if possible with fasteners) used for yournotes,
activity sheets, and projects The folder must be in class by ______
Locker/ Lav Pass Usage
You must sign out on the sheet provided before you go and take the hall pass with you. You will need to put your first and last name, date, and time out in order to leave. Failure to sign out, sign back in, or not take the pass will mean loss of your lav pass usage for a time.
Extra Classroom Assistance
If you have questions or need extra time to work, I am available at the following time:
(1) Homeroom 7:15-7:50 (2) Period 11 (On some days I have coverage, please schedule in advance)
Website
Assignments, information, & due dates are on my website.
Food
Your student will be offered to try new and different foods throughout their time with me, but they do not have to try anything if they do not wish to. It is to broaden their horizons of food Also please list below any FOOD allergies your child has.
CLASSROOM EXPECTATIONS
- Be Respectful- show respect to all persons, equipment, and materials.
- Be Responsible- come to class on time ready to work.
- Be Prepared- each student should have all materials needed to be successful (folder, pencil, notes,etc.)
- Be Productive-use your time wisely to complete all required tasks.
Consequences:
- 1st Offense-Warning
- 2nd Offense-Call Home/ Lunch detention
- 3rd Offense-Detention
American Association of Family & Consumer Sciences mission is to provide leadership and support for professionals whose work assists individuals, families, and communities in making informed decisions about their well-being, relationships, and resources to achieve optimal quality of life.
------CUT------
I have read the above syllabus and classroom expectations. I have also discussed them with my student.
Student Name (printed) ______Signature ______
Parent/Guardian Name (printed) ______Signature ______
Food Allergies: ______
DUE DATE: ______(signed syllabus andfolder)