Foods for Life II Syllabus

Family and Consumer Science

Classroom # 1208 B wing
E-mail address acampbel@hollandpublicschools.org
@ARcampbell26 #foodsforlifeII

Philosophy of Teaching:

Family and Consumer Science is a discipline where we are building life long learners
while creating a safe and enjoyable environment. I as an FCS teacher I like to stay
disciplined, have fun and encourage collaboration and teamwork.

No race can prosper till it learns that there is as much dignity in tilling a
field as in writing a poem.
B ooker T. Washington

Background of Mr. Campbell:

Mr. Campbell started his college career at Concordia University where he was majoring in Physical
Education while playing baseball for the Cardinals. After his second year at Concordia he transferred to
Madonna University where he switched majors to Family and Consumer Science while playing baseball
for the Crusaders for three years. After completing his degree, he worked for an awards and promotional
products company. In 2010, Mr. Campbell and his wife moved to West Michigan after she accepted a
position at East Kentwood High School. Mr. Campbell worked from 2010-2014 at Kentwoods alternative
education school as a Read180 paraprofessional while taking classes toward a Career and Technical
Education Masters degree which would allow him to complete a teaching certification along with a
Masters degree. During this time he accepted a position as Site Supervisor at West K-7. In 2014 he
completed his student teaching at Holland High School, then took a position at West Ottawa where he
taught Parenting, Foods 1, Foods 2, & Home and Interior Design. This will be Mr. Campbells 2nd year at
Holland High School as a full time Family and Consumer Science Educator.

Mr. Campbell has been married for 6 years to his wife Stephanie Campbell who is also in teaching. We
have 2 children together under the age of 5; Claira Mae, and Emma Sue with one daughter on the way!

Core Values:
PRIDE
Character Development
Communication
Team-Work
Positive/Safe Environment

Class Norms - We will be creating as a Class

Course Description:

Foods for Life II is a one-semester course that will cover various topics while students will
create/prepare various meals that correlate to the current unit. The following units will be
included: Kitchen Safety, Advanced kitchen terms/math, Career Pathways, Meal/ Event
Planning, Pastries and baking, Yeast breads, Nutrients and how they affect your body, Dry vs
Moist methods of cookery with palate development, Final Cooking Project/Presentation.

Standards Taught

9.2.5 Demonstrate practices and procedures that assure personal and workplace health and hygiene.
9.2.1 Analyze factors that contribute to foodborne illness
9.2.2 Analyze food service management safety and sanitation programs
9.3.5 Analyze recipe/formula proportions and modifications for food production
9.6.4 Create standardized recipes
9.5.6 Conduct sensory evaluations of food products
9.5.5 Implement procedures that affect quality product performance
9.1.1 Explain the roles and functions of individuals engaged in food science, food technology, dietetics, and nutrition careers.
9.2.2 Analyze food service management safety and sanitation programs
9.4.3 Utilize a selective menu
9.3.2 Analyze nutritional data
9.4.2 Use nutritional data to support care planning
14.5.4 Analyze the effects of food science and technology on meeting nutritional needs
9.5.3 Prepare food for presentation and assessment

Textbook/Materials
Chrome-book will be used daily along with Google Classroom. You will be expected to
check your email and Google Classroom daily.

Activities/Projects
Foods labs are a privilege and can/will be taken away if needed
Food labs with reflections are all or nothing. If you are present on the day of
lab, but fail to complete the lab reflection, no points will be earned until lab
reflection is complete.
You will have papers, notes, group and individual projects, quizzes and tests
throughout the class. It would be wise to get a folder and keep all your papers
organized.
This class is group based so be ready to collaborate and work as a TEAM!
There will be 1 big PROJECT or assignment per unit
There will be a Summative assessment after each Unit.
A digital portfolio will be required at the end of the semester demonstrating all
work that has been completed.

Grading:
Rubrics will be used to evaluate projects and activities. Attendance is essential as
this is a lab-based class. It is YOUR responsibility to complete missing work and
missed labs. If you are absent on lab days you have 2 options: 1.) Written Essay, 2.)
Home cooking makeup. Both of these rubrics are posted on Google Classrooms. Late
Assignments are an automatic 20 % off.

25 % of your final grade will be based on class work. Your participation will be
based on making positive contributions to discussion, participating in labs, being
prepared with materials, and being on time with the completion of high quality
assignments.

75% of your final grade will be based on foods labs, quizzes, tests and some
assessment projects.

20% of your final grade will be the final exam - Cooking presentation/Cook Off

Your work will be averaged and a grade assigned according to the following school policy scale:
100-93 = A 82-80 = B- 69-67 = D+
92-90 = A- 79-77 = C+ 66-63 = D
89-87 = B+ 76-73 = C 62-60 = D-
86-83 = B 72-70 = C- 59-0 = E

Labs are privilege and will be done not just for eating, but to learn the basics of
the kitchen, collaboration and teamwork. Students are expected to try all dishes
that are made unless medical issues or allergies prevent this.

We Cook twice a week

You must maintain a 70% or higher overall grade in order to participate in lab.
Those that do not maintain this grade will earn their lab grade through an
alternative assignment. Grade checks every 2 weeks

Only use the amount the recipe is calling for, I only buy enough for ALL of my
classes.

The Kitchen is a place where dangerous accidents may happen so proper behavior is
crucial to prevent this accidents. Horseplay will not be tolerated and will result in
being fired from lab. If a student is fired from lab, Mr. Campbell will need a signed
document showing that the student discussed his/her behavior which resulted in being
fired with a parent or guardian before being allowed back into the kitchen.