Food Connections
Overview
Food Connection classes include a variety of 9 weeks courses which introduce middle school students to the skills needed when planning and preparing a variety of foods. We will explore many ingredients and the functions of each, numerous preparation methods, guidelines for preparation, and promoting a healthy eating plan. As we learn to choose and prepare recipes, we will also develop and reinforce other skills. Skills that can be applied throughout life in many ways, including; using basic math, reading, writing, speaking, and listening, working as a team, making decisions, planning and organizing work, reading and following directions, and critical thinking.
Food Connection classes include a variety of 9 weeks courses which introduce middle school students to the skills needed when planning and preparing a variety of foods. We will explore many ingredients and the functions of each, numerous preparation methods, guidelines for preparation, and promoting a healthy eating plan. As we learn to choose and prepare recipes, we will also develop and reinforce other skills. Skills that can be applied throughout life in many ways, including; using basic math, reading, writing, speaking, and listening, working as a team, making decisions, planning and organizing work, reading and following directions, and critical thinking.
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Class Expectations
Make-up Work
Make-up assignments will be located in the make-up file on my desk, it is the students’ responsibility to pick it up and turn it into their notebook after two school days. In the event of missing a foods lab, there are Lab Make-up forms available on my desk, the student is required to prepare a recipe at home and return the completed form 3 days from the day of the absence, with a parent/guardian signature. |
Grading
Test scores, daily work, class participation, cooking labs, recipe file, and notebook grades determine the class grade. Late work is only accepted in the class notebook with a 30% deduction. Notebooks will be collected several times during the quarter, if late, the grade goes down one letter grade for each day. The following scale will be used on all work: 90% - 100% A 80% - 89% B 70% - 79% C 60% - 69% D 59% -< F Required Materials
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2011-2012 Classes
Master Chef - 1st Quarter
This course will introduce students to the skills needed when preparing a variety of healthy, fun snacks and yummy meals. We will explore proper measuring, safety and sanitation, a variety of preparation methods, guidelines for preparation, and making healthful food choices.
Assignments Extra Credit
each typed, copied, printed, or other recipe is worth 5 points. All recipes must have the source of the recipe listed. 2. Lab Make Up Forms - A maximum of 2 Lab Make Up forms can be turned in during the quarter for extra credit. |
Chopped - 2nd QuarterThis course will allow students to explore more recipe techniques and fun presentation ideas. We will also focus on wellness and the food guide pyramid.
Baking - 3rd Quarter
This 9 weeks course will introduce middle school students to the skills needed when preparing a variety of freshly baked products. We will explore the basic ingredients and the functions of each, preparation methods, different types of baked products, guidelines for preparation, and how baked goods fit into a healthy eating plan.
Foods of the World - 4th Quarter
In this 9 weeks course we will research and prepare a variety of foods from all over the world. Students will have the opportunity to gain a greater appreciation of the rich heritage of the unique foods and gain a better understanding of our world by experiencing its food and culture.
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