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Foods 1 Syllabus

Textbook: Food & Nutrition For You, By Kristine M Westover.

Mrs. Broadbent

 

Please read the entire syllabus and refer to it throughout the semester.

Foods 1 is a one semester class focused on basic nutrition and cooking skills.  Students will learn food safety, sanitation, and basic food preparation.  It is the first class in the Culinary Arts Program. Students are required to take Foods 1 prior to taking any other foods class.

 

Students will:

  • Understand food safety and sanitation.

  • Be able to use knives correctly.

  • Understand the importance of nutrition and portion size.

  • Apply basic culinary preparation techniques.

 

Unit One: Food safety and sanitation.

Weeks 1&2

            Chapter 1, 8 & 9

  • Assessment: Food safety Quiz

 

Unit Two: Recipe Skills        

Week 3

            Chapter 7

  • Assessment: Recipe Skills Worksheets

 

Unit Three: Nutrition and Cooking

  • Assessments: Labs

Weeks 4-6                 Chapter 21: Breads

Week 7                      Chapter 17: Dairy and Eggs

Weeks 8 & 9             Chapter 11; Grains, Pasta, and Legumes

Week 10                    Chapter 18: Fruits and Nuts

Week 11                    Chapter 19: Vegetables

Weeks 12 & 13         Chapter 20: Soup and Casseroles

Week 14                    Chapter 12: Meats

Week 15                    Chapter 13: Poultry

Week 16 & 17          First semester Gingerbread houses.

Second Semester: Cakes for SCIO Cares Day.

Unit Four: Finals

Weeks 18 &19

  • Assessments:

  • Pie Final: Each student will make a pie to be evaluated by others.

  • Recipe Book: Each student will make a recipe book, due Friday of week 18.

  • Nutrition Report: Students will keep a personal food journal throughout the semester and will enter the information into the My Fitness pal.com website.  Using reports from the My Fitness Pal website, students will write an assessment of their nutrition. This will be graded as a writing work sample.

Make up work for Foods

Make up work will be given to students who have missed labs due to an excused absence, illness, or school activity.  Make up work is limited to the number of missed labs only.  However, the points for nutrition facts included in the recipe book are available to all students regardless of missed labs.

 

Foods 1:

  • Cook something at home from scratch. (No boxed mac and cheese, or canned soup!) Turn in a page with the recipe of the dish you made, directions, and a signed note from your parent or guardian saying what they thought of the food. 

                     Points Possible: 15

 

  • Bring in an article on a recent food issue, for example a recall, or food safety, or health article related to eating. 

                 Points Possible: 5

                      If you share it with the class: 15 points

 

 

Any Advanced Food class:

  • Cook something at home from scratch; turn in the recipe, directions, and a receipt showing the cost of the recipe, and a note from your parent or guardian saying what they thought of the food.

 

                Points Possible: 15

                Nutrition information for the recipe: 5 points

 

  • Bring in an article on a recent food issue, for example a recall, or food safety, or health article related to eating. 

                      Points Possible: 5

                      If you share it with the class: 15 points

​

Foods 1 Cook Book

         Recipe list              

 

Completed Recipe Book

The following is a list of recipes you should have in your cookbooks before the end of the semester.  The due dates listed are check off dates to keep you on track throughout the semester.  I suggest using the web site eatingwell.com.  Most of the recipes have the nutrition information included.

 

 

The final cookbook is due Monday of the last week of the semester, organized by category, in a folder or binder, resources cited for each recipe, and typed or printed off the computer.

 

 

Recipe books can be turned in at anytime throughout the semester.

            (Introduction to food safety and kitchen skills weeks 1-3)

5 Quick bread recipes                       Week 4

5 Dairy recipes                               Week 5

5 Egg recipes (more than 3 eggs)        Week 6

5 Yeast Bread                                 Week 7

5 Rice, Legumes, Nuts (variety)            Week 10

5 Fruit and Vegetable                         Week 11

5 Pasta                                         Week 12

5 Soups- 2 clear, 2 creamy, 1 choice      Week 13

5 Casseroles                                   Week 14

5 Meat/Poultry/Fish                         Week 15

5 Cookies                                      Week 16

5 Pie                                            Week 17

 

25 points for completed organized book

 

180 points possible for entire book

120 points for nutrition facts

325 total points

 

Each recipe is worth 3 points and should be typed and organized into categories.  If nutrition information is included it is worth an extra 2 points per recipe (that adds up to a total of 120 points!)

*Include this sheet in the front of the book for grading.

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