Course Syllabus

Jump to Today

2019-2020 Syllabus and Disclosure

9-12 grade Foods I

Instructor, Jennifer Clark, (801) 829-3418, email:  jennifer.clark@morgansd.org

Course Description:

This course is designed for students who are interested in understanding the principles of nutrition and in maintaining a healthy lifestyle. Attention will be given to the selection and preparation of food and personal health and well-being.

Objectives

  • Apply the skills of kitchen equipment and management.
  • Consistently demonstrate kitchen safety procedures and sanitation techniques.
  • Explore the current Dietary Guidelines and ChooseMyPlate.gov.
  • Identify sources/functions of carbohydrates/fiber & apply appropriate food preparation techniques.
  • Identify sources/functions of proteins/fats & apply appropriate food preparation techniques.
  • Identify sources/functions of vitamins/minerals/water & apply appropriate food preparation techniques.

 

Required Performance Objectives

  • Consistently demonstrate proper measuring and preparation techniques while preparing a recipe.
  • Consistently demonstrate preventative practices related to kitchen safety procedures.
  • Consistently demonstrate sanitation techniques.
  • Evaluate & analyze a personal dietary intake for one or more days according to the Dietary Guidelines & Choose MyPlate.gov.
  • Actively participate in the preparation of complex carbohydrate food products (Rice, pasta, quick breads).
  • Actively participate in the preparation of protein food products (Milk & eggs).
  • Actively participate in the preparation of food products containing healthy fats or fat substitutions.
  • Actively participate in the preparation of nutrient-dense food products (Vegetables & fruit).

Grading Scale

  • Grading will be as follows:

            A  94    A-   90    B+  87     B   84      B-  80 C+  77        

            C  74    C-    70   D+ 67      D   64      D-  60      F    less than 60

            Students/Parents may check their grades through Aspire. 

  • I am available to meet privately with students 30 minutes after school ends.
  • Make-up work for excused absences will follow school policy. (A student has 5 days from the day they return from an absence to turn in missed work.)  After that it may not be accepted
  • Excused absences on lab days can be prepared at home and fill out the lab sheet with a parent signature and photo of the student with the final product and return within 5 days of the missed lab. After that time the grade turns to a 0 and the student is unable to make up the assignment. 

Classroom Rules:

  • Students need to come prepared with paper and pen or pencil.
  • Promptness is imperative. Class begins at the tardy bell, with everyone seated and ready to work. Tardies and absences will follow school policy. (Unexcused tardies cannot be made up, make sure to be to class on time!)
  • Respect must be shown to all members of the class and the teacher.
  • Technology, specifically cell phones cannot be used in the food lab due to safety and sanitation concerns. Any phones out during hands-on food labs will be taken from the students and returned at the end of class. Electronic devices will not be used during tests.  (See student handbook)
  • All dress codes will be observed.
  • Classroom Assignments - Need to have Name, Date, & turned into assignment box.
  • Labs are cooking days. The teacher must check off the unit before students leave. Work as a team to complete tasks & assure everyone leaves on time. Anyone leaving before the unit is checked off will lose lab points.
  • Complete home assignments on time.
  • Absolutely no flipping of dishtowels, stealing supplies or sitting on the counters will be tolerated. Any student caught in the above behaviors may lose lab privileges.    

 

Media/Movies: During this course, we will be watching various cooking techniques and other segments related to food such as:

GOOD EATS                     ACE OF CAKES                      YOUTUBE DOCUMENTARIES

BEEF Council                    LEARNING ZONE

Students will also use the Chromebooks to log into the USDA’s website to learn about MY PLATE information.

Use of Canvas:

Most of my class assignments, videos, and PowerPoints are on Canvas. There may be times throughout the trimester that students will need to watch videos and PowerPoints at home to be prepared for the cooking labs. This preserves class time and allows us to do more cooking at school.

Before signing this disclosure statement make sure you have read all of the above.  Keep this part for your records and return the last page signed.  Please contact Mrs. Clark if you have any questions.

Thank you,

Jennifer Clark

Course Summary:

Date Details Due