Foods and Nutrition I Syllabus

Ms. Emily Tanner

Room 1612

Contact Information:

Email:  etanner@wcpss.net

Canvas Course: student login will be provided in class

 

SMART Lunch Schedule:

Tuesday’s B half

Thursday’s A half

*Other times may be available by appointment only.

 

Course Description:  

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 knowledge of taught concepts & course objectives through various types of vocabulary & course objective online or paper tests/quizzes , textbook study, demonstrations, discussions, weekly cooking labs, interactive activities, projects, home assignments, notebooks/journals, web-based projects, reading and writing activities, and self-evaluation.  Students will need to enroll in canvas to view the class announcements, PowerPoint lessons, and assignments online.

 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:

 

          Class Work/Labs                                        40%

            Bellwork/Participation                             10%

            Quizzes/Tests/Major Projects                50%

                                                                                                (Semester Exam is 20% of semester grade)               

          Total                                                              100%

 

                             

*** You will take a required state-made final exam for this course. There are no CTE final exam exemptions.

 

Required Materials:

• Supplies: Binder (Binder sections: bell work, notes, tests & quizzes, classwork), paper, composition book, writing utensils, 1 plastic storage container with your name written in permanent marker OR a small box of plastic baggies (for leftovers).

 

• Lab days Attire: Students are required to wear clean clothing, closed toe shoes, and have hair restrained with a hair tie if needed. Students will begin cooking 2 weeks after the semester begins. Students will not cook for the last 2 weeks of the semester. Students will have prior notice of lab days.

 

Attendance Policy:

 In observance of Panther Creek HS’s attendance policy, I will reach out to parents via phone or email concerning attendance when students have missed 3 or more days of class.

 TARDY POLICY: If you are tardy, you must sign the designated tardy book.  During first and third periods, if you are tardy, you will need to report to the commons area to obtain a late pass from an administrator.

• • 1^st tardy- Teacher Warning
  • 2^nd tardy- Teacher Warning and Parent Contact
  • 3^rd tardy- Lunch Detention by Administration and Parent Contact
  • 4^th tardy- Administrative Referral

 

*1st and 3rd period tardies will be sent to class without passes the first 3 days to expedite getting them to class

 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. 
• ON TIME - Upon entering class and when the tardy bell rings, students are expected to complete the assignment given or prepare for lab. Students must be dressed out for labs before the bell rings.
• SAFETY and SANITATION- procedures must be followed at all times. In order to participate in labs, students must have a safety and sanitation contract signed by a parent/guardian AND demonstrate their understanding of safety and sanitation.
• 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. Tanner 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.
• NO FOOD OR DRINKS -other than water in capped containers (with the exception of food lab days). If you bring anything other than water into the classroom, you will be asked to throw it away before entering the classroom.  Plenty of time is given during SMART Lunch to eat!
• CLEAN UP AFTER YOURSELF. Follow rules for lab work, including participation and cleaning.
• TECHNOLOGY – There will be times in class when students will use devices for note taking and assignments. 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 out of sight when they are not needed for instructional purposes. Devices are not to be out during labs.
• PCHS - Panther Creek High School rules and policies apply in this course. See the Student Handbook safety and sanitation issue.
• CONSEQUENCES - not following rules will result in a teacher warning the 1st occurrence, lunch detention or loss of privileges the 2nd occurrence, and parent contact/referral to administration the 3rd occurrence.

Plagiarism: 

Plagiarism or the copying of another individual’s words or ideas will not be tolerated.  This includes copying or using another student’s work/notes in person or electronically.  If a student is caught plagiarizing, he/she will receive a zero on the assignment, and a parent/guardian will be contacted.

 

Make Up Work:

Tests/Quizzes: Students should make sure to complete assigned work and notes for each unit to help them prepare for tests and quizzes. Test and quiz grades are final.   

Late/Missing Work: Late work will be accepted up to March 20, 2020 for quarter 3 and up to  May 29, 2020 for   quarter 4. Students will be docked 10 points for late assignments. Students are responsible for obtaining and turning in all missed assignments and lab make-ups in a timely manner and before final make up work deadlines for each quarter.

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.

Missed work due to absence: Students have ONE day for EACH day absent to make up missed work to receive full credit. 

SMART Lunch: Students are encouraged to attend 4 SMART lunches to make up missed assignments, tests, and/or quizzes and receive extra support from the teacher. Tests and quizzes may ONLY be made up during SMART lunch.  Students who attend 4 SMART Lunches per quarter will earn a 100% for 1 student engagement assignment.

 

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