Remote Learning Food and Nutrition I Syllabus

Panther Creek High School - Ms. Emily Tanner

Period 3 Room 1612

Period 4 Room 1604

 

Contact Information:

Email:  etanner@wcpss.net

Remind messages 

Canvas email

 

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, home assignments, self-reflections/evaluations, and reading and writing activities.  Most to all written notes and assignments will be done online through Canvas. Paper assignments can be provided based on the needs of students.  

 

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:

 

 Major Assignments (tests, projects)                    60%

 Minor Assignments                                                40%

(labs, assignments, quizzes)

                                                                       _______________                             

 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.

 

Required Materials:

• Supplies: Binder or folder for notes, writing utensils, 1 plastic storage container with your name written in permanent marker OR a box of plastic sandwich baggies (for leftovers).

 

• 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:

• clean clothing – no loose clothing
• no jewelry (students may store jewelry in their backpacks during labs)
• 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.

 

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 & 2^nd tardy- Teacher Warning
  • 3^rd tardy – Parent contact
  • 4^th and more tardy – Parent contact / administrative lunch detention, further action may be taken by administration. 

 

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. 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 Lunch to eat!
• CLEAN UP AFTER YOURSELF. Keep the classroom clean each day.  Follow cleaning procedures for cooking labs.
• TECHNOLOGY –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 closed or put away when they are not needed for instructional purposes. Devices must be stored in backpacks during labs.
• PCHS - Panther Creek High School rules and policies apply in this course. Please see the Student Handbook.
• CONSEQUENCES – refusal to follow rules and lab procedures will result in a teacher warning the first time. Repeated disruption will result in parent contact/referral to administration. 

 

Plagiarism: 

Plagiarism or the copying of another student’s or individual’s words, ideas or test answers will not be tolerated.  Online quotes or other sources must be cited.   If a student is caught plagiarizing, the teacher will report the student to administration. The student may receive a zero on the assignment, and a parent/guardian 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.

 

Grade Recovery: Students who score less than 60% on a test may retake the exam one time.  The average of the 2 test scores will be the new test grade.

 

Late/Missing Work: Late work will be accepted up to October 15, 2021 for quarter 1 and up to December 17, 2021 for quarter 2. Students will be docked 10 points for late assignments that are submitted after the unit test has been administered. Students are responsible for obtaining and turning in all missed assignments and lab make-ups in a timely manner and before the final make up work deadline 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 SMART lunches sessions throughout the semester for each of their classes. Students can use SMART Lunch to make up missed assignments, tests, and/or quizzes, receive extra support from the teacher, or work on individual/group projects and/or assignments. Tests and quizzes may ONLY be made up during SMART lunch. 

 

 

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