FOODS II

Subject:  Foods II

Grades:  9, 10, 11, 12

Length of Course: Second Semester

Prerequisites:  Foods I

CURRICULUM BENCHMARKS:

• Understands basic nutritional needs and dietary practices.
• Understands the effects of scientific and technical advances on meeting nutritional needs (effects on food selection, preparation, home storage, nutrient content, availability, safety, processing, product development, and distribution).
• Knows factors that affect food safety, from production to consumption.
• Knows cost effective practices for food purchasing.
• Knows methods used to store surplus foods (refrigeration, freezing, drying, canning).
• Selects, prepares, and serves nutritious and aesthetically pleasing foods from all food groups.
• Plans, prepares, serves and evaluates a meal.
• Knows appropriate meal services and table etiquette to be practiced in a variety of situations.
• Locates and/or utilizes food and nutrition resources.
• Understands that family food choices are influenced by culture, traditions, and socioeconomic factors.
• Identifies various cultural and regional cuisines.
• Examines food related occupations.

COURSE DESCRIPTION:

This course is the second semester of an introductory nutrition, food preparation and kitchen management skills class. The students will increase their understanding of the nutritional needs of individuals. Students will look at advances in technology and science and their relationship to food preparation and nutrition.  Food purchasing, storing and preservation will be examined. Students will expand their knowledge of food preparation techniques and learn basic meal planning and food purchasing skills. An emphasis will be placed on the effects of culture, traditions, and geography on food choices. Students will prepare regional and international dishes. Food related occupations will be examined.

WHAT STUDENTS ARE EXPECTED TO DO:

1) Read textbook assignments.

2) Complete daily assignments and participate in class discussions.

3) Complete tests and quizzes

5) Participate in and evaluate food labs.

6) Research and write a report on a foreign cuisine.

7) Plan, prepare, and serve foods from the foreign country researched.