Foods and Nutrition: Spring 2018 Teacher: Mrs. Block Topics covered will include:

● Sound Safety/Sanitation ● Promising Produce ● Benefits of Breakfast

● Learning about Lunches ● Sensible Snacking ● Happy Holidays

Course Requirements: Grades will be based on your ability to demonstrate the following: Respect

● Punctuality & Attendance (see attached attendance policy) ● Personal Effort ● Group Cooperation ● Following Directions & Safety Rules

***Cell phones, iPods, & other personal electronics are NOT PERMITTED in class. Violation of this school policy will negatively impact participation grade and the devices will be confiscated if used during class time without teacher permission.***

Cooking ● Following kitchen safety/sanitation guidelines ● Cooking Performance ● Kitchen Clean-Up

Quality of Assignments ● Complete class folders ● Participate in foods/nutrition activities ● Use technology

○ Create and share a nutrition presentation ○ Complete personal diet analysis assignment (assignment will be distributed)

● Practice at Home ○ “Your Choice” Projects (see attached assignment options) ○ Recipe Projects (see attached assignment) ○ Compile a Final Recipe Collection (assignment will be distributed)

Final Exam

o Seasonal Produce Challenge (more details will follow…)

“Your Choice” Projects Once each quarter you must choose one of the following to submit via Google classroom on or before February 28th (1st quarter) and April 27th, 2018 (2nd quarter):

1. Read an article in a newspaper, magazine, or on a reputable website that relates to foods and nutrition. Submit the following digitally via Google classroom.

a. A copy of the article (including the URL if article is from the Internet) (20 points) b. The following information typed in a document file (with your name and date):

i. Periodical Title & Date (10 points) ii. Author (5 points) iii. Who was this article written for? (target audience) (5 points) iv. A summary of the article’s main idea (20 points) v. An explanation of how the article relates to a topic covered in this course. (10 points) vi. ***Your thoughts/reactions after reading this article. *** This should be at least a

paragraph that includes your opinion of what the author asserts in the article. For example, do you agree or disagree and explain why, describe something you know now that you didn’t know before reading it, etc...) (20 points)

vii. REMEMBER to edit your work and use “spell-check.” Use complete sentences, proper grammar, and appropriate punctuation. (10 points)

2. Watch a TV show, movie, or online video that relates to topics covered in the course (viewing time should be at least 20 minutes). Submit the following digitally via Google classroom:

a. Title of program and/or Website (10 points) b. Date viewed (5 points) c. Who was this video/show created for? (target audience) (10 points) d. Summary of the episode that includes details about the topic/characters/issues presented that only

someone who watched it would know (20 points) e. Explain specifically how the content of this video relates to material covered in this course (20

points) f. ***Your thoughts/reactions after viewing the show.*** This should be at least a paragraph

that includes your opinion of what you viewed. For example, do you agree or disagree with what was presented and explain why, describe something you know now that you didn’t know before watching it, etc...) (25 points)

g. REMEMBER to edit your work and use “spell-check.” Use complete sentences, proper grammar, and appropriate punctuation. (10 points)

3. Teach the class a nutrition topic or cooking skill related to this course. Make arrangements with your

teacher in advance to choose a convenient time for all. You may bring in a mature family member or friend to help you if desired/necessary. Grading criteria will be discussed at pre-approval meeting.

4. Write a Restaurant Review and submit the following digitally via Google classroom:

The written review must be in complete sentences, grammatically correct (10 points), and include a detailed assessment of the following (10 points each):

a. décor b. food presentation c. food quality d. service e. menu variety f. nutritious options g. cleanliness h. whether or not you would return/recommend this restaurant to others i. a photos of the restaurant’s décor and an item you ordered

5. Film your own Cooking Show or “How To” demonstration on a particular topic related to the course. Bring it in to show the class (requires teacher pre-approval… grading criteria will be discussed during pre-approval meeting).

6. Interview a professional in a field related to course content (i.e. restaurant employee, cook/chef, culinary student, etc.) Complete a typed transcript of your conversation that includes at least the following information:

a. Job title, hours, major responsibilities (15 points) b. Education/work experience needed to enter field (15 points) c. Likes/Dislikes about job/career (15 points) d. Advice for interested students (15 points) e. Other items of interest to you personally and/or specific to this job (10 points) f. Your reactions/thoughts about whether this career would be one you would consider pursuing. Explain

why or why not. (20 points) g. REMEMBER to edit your work and use “spell-check.” Use complete sentences, proper grammar, and

appropriate punctuation. (10 points)

7. Design your own project (requires teacher pre-approval)

Recipe Projects Once each quarter you will choose 1 recipe to prepare on your own. Each recipe must include at least one fruit or vegetable. Prepare your recipe and submit the following assignments digitally via Google classroom on or before March 29th (1st quarter) and May 31st, 2018 (2nd quarter).

Recipe Information & Evaluation For each recipe submitted you must include the following information for full credit (10 points each):

1. Recipe Title, Ingredients, and Amounts used (listed in columns) 2. Step-by-Step directions to prepare the food item (or copy of the recipe) 3. Date & Time Prepared 4. Who tasted the finished product and what was their reaction to it? 5. What, if anything, would you do differently if you were going to prepare this recipe again? Why? 6. Which fruits and/or vegetables are included in this dish? How do they affect the overall

look/taste/texture of the finished product? 7. Where on USDA’s “MyPlate” would you include the major foods in this recipe (what food groups)? 8. How could you improve the nutritional value of this recipe? If you think the recipe is already as

healthy as possible, explain what is so healthy about it already. 9. Photo(s) of process and/or completed dish. 10. REMEMBER to edit your work and use “spell-check.” Use complete sentences, proper grammar, and

appropriate punctuation.

Final “Cookbook” Project After exploring breakfast, lunch, snack, and holiday food items of varying nutritional value, you will compile all you have experienced into a keepsake recipe collection to use in the future. Detailed assignments will be posted to Google Classroom later in the course. This will be your final project of the semester, and is due no later than June 8th, 2018.

Attendance Grading Policy: The majority of your grade in this “lab style” course is based on your effort and participation with assigned tasks and cooperation with your kitchen team. Thus, if you are not present and engaged for the entire class period, your participation grade will be affected. Excused absences and/or latenesses can be made up during FACS department “extra help” time or on a student’s unscheduled class period by appointment. If the missed class time is not made up in person by the student, the following grading policy will go into effect:

Attendance Daily Lab Grade (if NOT made up)

Make up Options

EXCUSED absences HALF credit for that day’s lab will be factored into the student’s grade for the quarter

Can be made up IN PERSON for FULL credit before the end of that marking period ONLY

LATENESSES Points will be deducted from each day’s lab grade relative to how late the student enters the class

Can be made up IN PERSON for FULL credit before the end of that marking period ONLY

MORE than 4 absences Student receives an “F*” for the quarter due to Schreiber’s 85% attendance rule

Can be made up IN PERSON for FULL credit before the end of that marking period ONLY

UNexcused absence/cut “0” will be factored into the student’s grade for that lab day

Cannot be made up