Course Syllabus

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 Food and Nutrition I Syllabus

Sharon Schwinger, RD/LD, NBCT

 

Contact Information:

Email:  sschwinger@wcpss.net 

Course Description:
This course examines the nutritional needs of the individual. Emphasis is placed on the fundamentals of food production, kitchen and meal management, food groups and their preparation, and time and resource management.  English language arts, mathematics, science, and social studies are reinforced.  Family, Career and Community Leaders of America (FCCLA) competitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences.  

Course Outline:

Unit 1 - Food Choices & Health

Unit 2 - Kitchen Safety, Food Safety & Sanitation, Equipment and Procedures, Recipes, and Teamwork

Unit 3 – My Plate & Cooking Methods of Fruits/Vegetables, Dairy, Grains, Protein

Unit 4 - Baking Methods of Quick Breads, Yeast Breads, Cakes/Frostings

Unit 5 - Meal Service and Etiquette

Unit 6 - Meal Planning and Preparation

 

Format of instruction & assessment: 

Students will demonstrate their knowledge of taught vocabulary, concepts, & course objectives through projects, tests/quizzes, demonstrations, discussions, weekly cooking labs, interactive activities, homework, self-reflections/evaluations, and reading and writing activities.  

 

Grading: 

The North Carolina grading policy will be configured on the following scale:

 

                    90-100    A

                   80-89       B

                   70-79       C

                   60-69       D

                     0-58        F

 

The grade for this class will be broken down into the following categories:

 

First Time Practice (bellringer, exit tickets)                                 10% 

Major Assignments (tests, projects, home projects)                    50%

 Minor Assignments                                                                           40%

(labs, assignments, quizzes, occasional homework)

                                                                       __________________________                             

 Total                                                                                                   100%

 

Final Exam                                                               20%   of total semester grade

                      

*** ALL food and nutrition students are required to take the state-made final exam for this course. There are no CTE final exam exemptions.

Lab Make ups: Students will be required to prepare a recipe for their family members, share pictures showing them preparing, cooking, and cleaning up for the recipe, as well as completing/submitting an associated worksheet when absent from class on lab days. If the student has a valid reason for being unable to complete the cooking lab make up, he/she may see the teacher to discuss a possible alternative make up assignment.
 

Required Materials:

  • 1 single subject spiral bound notebook
  • writing utensils
  • Lab days Attire: Students will cook once to sometimes twice a week beginning after the first 2 weeks of the semester. Labs will end 2 weeks before the semester ends. Students will have prior notice of lab days. Students are required to be dressed for labs before entering the classroom.

 

Lab day attire includes:

  • no jewelry (students may store jewelry in their backpacks during labs)
  • clean clothing – no loose clothing
  • cuts on hands bandaged
  • closed toe shoes
  • have hair restrained with a hair tie if needed.
  • Students are recommended to have short nails with no nail polish. Gloves will be available if needed

 

Classroom Expectations

  • RESPECT - Treat every person in the classroom with dignity, kindness and respect at all times. As a professional, even if you do not always get along with your team, it is the expectation that you still act in a kind and professional manner.
  • SAFETY and SANITATION- procedures must be followed at all times to maintain a clean, safe, and organized environment that is free from pests, hazards, and foodborne illness. Students must have a signed safety and sanitation contract by a parent/guardian AND demonstrate their understanding of safety and sanitation before they will be allowed to participate in cooking labs.
  • ILLNESS - Students who are ill during labs need to report this to the instructor. They will be given jobs unrelated to food production, determined by Mrs. Schwinger and guidelines given by the local health department.
  • EQUIPMENT - breakage or damage must be reported immediately. The tools we use in class are not toys. You will treat them with respect and use them only for their intended use.
  • CLEAN UP AFTER YOURSELF. Keep the classroom clean each day.  Follow cleaning procedures for cooking labs. Put trash in trash cans and paper in recycling.  Bottles go in the box. 
  • TECHNOLOGY –Devices may only be used for the assignment we are working on in class when permission is given by the teacher. Students must have cell phones, laptops, earbuds, or other technical devices closed or put away when they are not needed for instructional purposes. Devices must be stored in backpacks during labs. If you are on your phone, Mrs. Schwinger will ask you to put it on her desk for the remainder of the class period. 

Plagiarism: 

Plagiarism or the copying of another student’s or individual’s words, ideas or test answers is not allowed.  Online quotes or other sources must be cited.   If a student is found to have plagiarized, the teacher will report the student to administration. The student may receive a zero on the assignment, and a parent/guardian will be contacted. Students will be required to complete a DIFFERENT assignment in the event that plagiarism has occurred. 

*This syllabus is subject to change based upon PLT discretion.

Course Summary:

Course Summary
Date Details Due