FOODS I

Subject:  Foods I

Grades:  9, 10, 11, 12

Length of Course: First Semester

Prerequisites:  None

CURRICULUM BENCHMARKS:

• Understands basic nutritional needs and dietary practices (understands classification, sources, and functions of nutrients and their relation to illness and disease).
• Knows the nutrient requirements for individuals across the life span.
• Understands the impact of food and diet fads, food addictions, and eating disorders on wellness.
• Understands alternative meal plans for persons with special nutritional needs (diabetic, pregnant, teen, convalescent, athlete).
• Knows community resources available for helping those with dietary needs.
• Uses criteria to evaluate sources of nutritional information (food label, advertising, etc.).
• Knows safety and sanitation techniques to be practiced in food handling and use of equipment.
• Uses recipe directions in food preparation.
• Knows a variety of food preparation techniques and knows how to serve a variety of foods.
• Knows meal preparation techniques (basic food preparation that preserves nutritional value; types and safe use of equipment, tools, and utensils; correct measuring techniques).
• Selects, prepares, and serves nutritious and aesthetically pleasing foods from all food groups.

COURSE DESCRIPTION:

This course will develop introductory food preparation and kitchen management skills. The students will gain an understanding of  individual nutritional needs during the life span. Students will examine food and diet fads, food addictions, and eating disorders and specialized nutritional needs.  Students will learn principles of food safety and handling, basic food preparation techniques, use of kitchen equipment, and preparation of food from all food groups.  The class will consist of both class work and lab work.

WHAT STUDENTS ARE EXPECTED TO DO:

·        Read textbook assignments.

·        Complete daily written assignments and projects.

·        Participate in class discussions.

·        Complete tests and quizzes

·        Participate in and evaluate food labs.

·        Make up food lab absences.