International Foods

Mrs. Broadbent

 

This is a one semester elective class.  We will be studying customs, culture, foods and life in foreign countries.  Your grade will be based on research projects, presentations, participation, labs, tests, and attendance.  It will be your responsibility to hand in the required assignments on the dates they are due.  If for some reason you will not be present on the day you are scheduled to make a presentation you must let the teacher know before the time of your presentation if possible.

 

Students will keep a notebook on each country studied. There will be a final at the end of the semester; therefore, the information you receive will be helpful for study purposes.

 

All reports will be typed, #12 font, double spaced, and written with correct grammar, punctuation and with all Internet sources correctly cited.  Students are expected to turn in high quality work for every assignment. 

 

International Foods: Foreign Country Projects

 

Course Outline:

The class will be touring the world visiting different regions.  While visiting the country chosen, the class will spend one week researching various countries and preparing a power point presentation that will be presented to the class.  The following week the class will be preparing cuisine unique to the culture and country being studied.

 

Research projects: 20 points each

Each student is required to write a one-page paper on one of the assigned research topics relating to the region and topic being studied that week.  Research topics include: climate and agriculture, celebrations and customs, political points of interest and language, typical meal and eating styles.

 

Power Point Presentations: 20 Points per student participating.

As a kitchen group students will compile information covered in the individual research papers and create a power point presentation as a group to present to the class.  A printed copy of the PPT will be turned in to the teacher with one copy for each member of the kitchen group to keep in their notebook.  Each group will create five questions relating to their presentation that will be used on the final and will be handed out before the presentation for the class members to take notes on.

 

Preparation for lab days: 20 points

As a kitchen group, students will prepare a menu including at least four recipes typical to the region and country being studied and a market order for one of the recipes to be prepared in class.

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Lab Days: 20 Points per participation students.

On lab days the student will work as a group to prepare the one recipe chosen.  Students will be graded on food safety, proper food preparation techniques, and cleanliness.  The food prepared will be presented for the class to sample and critique.

Kitchen jobs should rotate so all students have the opportunity to participate.

 

International Foods Day: 100 points

The class will have the last two weeks of the semester to prepare for an International Foods Day.  International Foods Day will be a sampling of the favorite dishes the class made during the course and will be held during lunch for the student body to sample the foods prepared.  Each kitchen group will have a food prepared to share with the guests attending and one of the Power Point Presentations showing as a slide show on a laptop to introduce the visitors to the countries studied.  Decorations and costumes are strongly encouraged. 

 

The research topics are listed below.  Please use and cite at least three resources when researching the topics.  All research needs to be no less than; one page, typed, double spaced, #12 font, with references cited.  Each Student needs to turn in a research paper to be graded.  The research paper is worth 20 points per student, the presentation is worth 20 points, and the lab preparation and lab are worth 20 points each.  80 points total per region studied.

 

1.         Land, Agriculture and Climate

• Crops Grown

• Climate

• Technology

• Imports/Exports

• Hunger/Poverty/Health

2.         Religion, Celebrations and Customs

• Customs/Culture/ Famous Sites

• Life Styles, Influences of foods/ Typical foods/ Preparation

3.         Political Points Of Interest and Language

• Location/Capital city/ Map

• Population

• Flag

• Education

4.         Typical Meals and Eating Styles

• Menu

• 4 Recipes to make up a typical balanced meal

• Market order for all foods to be prepared in class as approved by the teacher.

 

 

Points possible:

7 regions studied: 80points each                                         560 points

84 days, 2 points each participation points                 168 points

Other labs and assignments                                                     80 points

International Foods Day                                                            100 points

                                                                                      Total Points:    908 points   

 

 

This class is aligned to state and national standards:

Oregon Standards for EL.CM.WR.27, EL.CM.SL.01, CRL TW