Professional Documents
Culture Documents
A. Course Description/Overview
E. Required Textbook:
• Nutrition and Wellness by Roberta Larson Duyff, Copyright 2004 by Glencoe/McGraw-Hill
Textbook will be kept in the classroom
2010-2011
F. Assignment Overview
• in-class -
o Students will complete critic reviews of recipes, worksheet assignments, textbook assignments,
Lab activities, Performance Tasks, pre-tests, quizzes and post-tests
• homework –
o Occasional homework will be assigned.
• long-term projects –
o The majority of projects will be completed in class.
G. Differentiation Statement:
• Dependent upon ability, interest, progress and academic need(s) of a student in a given class, it is
possible that the course requirements/assignments may be modified.
• Differentiated Instruction Strategies will include Pre-Assessment, Flexible Grouping, Product
Choices, Scaffolding; modeling, and use of manipulatives.
H. Evaluation/Grading:
1. Group Activities
2. Critic Reviews/Recipe Book
3. Participation
4. Kitchen Lab
5. Performance Tasks
6. End of the Quarter Project: World Cuisine
I. Classroom Rules:
1. All FCCPS Acceptable Use Policy Rules apply when using the computers.
2. RESPECT others, yourself, and the environment.
3. Come to class PREPARED with all materials (Encore folder, agenda, and pencil/pen).
4. When someone is talking, PAY ATTENTION and LISTEN to what they have to say. After all they
might be asking a question you had in mind or might have an answer to your own question.
5. Be PRODUCTIVE and PARTICIPATE in class, whether it is in group work, lab activities, group
discussions, individual work, or even just listening and being focused.
6. Observe and follow lab, kitchen, and school SAFETY rules at all times.
K. Allergies
A signed parental consent form must be returned before students are permitted to work in the kitchen.
**Even students do not have any allergies; the allergy form must be signed stating the student has no
known food allergies.
• 003 Identify Internet safety issues and procedures for complying with acceptable use standards.
• 015 Identify factors that cause stress and strategies to manage stress.
026 Describe the impact of food choices on environment and the global community.
027 Analyze effects of government policies and regulations on nutrition and wellness of self, family, and society.
• 028 Explore career pathways in the field of food, nutrition, and wellness.
Evaluating Relationships between Psychological and Social Needs and Food Choices
• 031 Describe the relationship between food choices and cultural, ethnic, and family traditions or values.
• 035 Apply nutrition standards to meet nutrition needs when planning menus.
• 036 Analyze menus and/or recipes for nutritional needs of family members.
042 Analyze impact of advances in food technology and science on products available to consumers.
043 Identify strategies for conserving environmental resources with regard to food purchases, storage, and disposal.
• 051 Apply time-management principles when planning, preparing, and serving food.
052 Manage design and organization of kitchen work space to facilitate food preparation.
053 Analyze effects of occupational, social, and cultural influences on preparing and serving meals.
• 054 Develop strategies to involve family members in food preparation, serving, and cleanup to foster positive family interaction.
057 Compare kitchen equipment with respect to cost, time utilization, safety, storage, maintenance, and environmental concerns.