Foods 2

Mrs. Broadbent

 

Students in Foods Two will be learning advanced cooking techniques to prepare them for the food production and service industry.  There will be an emphasis on food safety and sanitation, food service management, and customer service.  Students will learn more in depth food science, nutrition, and healthy meal planning.  The class will explore career opportunities in the food industry.

 

Course Outline:

• Nutrition and Healthy Menu planning

• Food Production

• Safety in the kitchen and the workplace

• The Food Service Industry

• Food Handlers Card

• Appetizers

• Soups and Sauces

• Salads

• Breads

• Main Meal

• Desserts

• Healthy Snacks

• Beverages

 

The final will consist of a formal dinner prepared and served by the students.

 

Students will be graded on personal management and academics.  Academics will be 50% of the grade and will be tied to the national standards for Family and Consumer Science.  Personal Management will make up the other 50% of the student grade and will be assessed daily.  

 

This class is aligned to the State and National Standards

Oregon Standards:MA.08.Me.02,EL.CM.RE.15,SS.CM.SA.01

Family and Consumer Sciences National Standards: 8.0, 9.0, 14.0