Upper Moreland School District Planned Course
Course: Introductory Foods
NS8. Integrate knowledge, skills, and practices required for careers in food production and sciences
NS9. Integrate knowledge, skills, and practices, required for careers in food science, dietetics, and nutrition
NS13. Demonstrate respectful and caring relationships in the family, workplace, and community
NS14. Demonstrate nutrition and wellness practices that enhance individual and family well-being
11.2 Balancing Family, Work, and Community responsibilities
11.3 Food Science and nutrition
The Culinary Arts and Nutrition Strand of the Family and Consumer Sciences program is designed to prepare students to address their nutritional needs both at home and in the workplace. Students are provided the opportunities to explore the world of food preparation and how that affects its nutritional quality. Throughout the strand, coursework will focus on five major areas of study: sanitation and safety in the kitchen, nutritional values of foods, kitchen management skills, food preparation skills, and employment skills as they relate to the culinary world. Through these areas, students are provided opportunities to work closely in a state-of-the-art kitchen lab to gain the hands-on experiences that are necessary to prepare them for life or a career in the culinary arts.
The Introductory Foods course is designed for students to begin to develop the skills they will need to make smart food choices throughout their lives. The focus of the course is on the beginnings of culinary arts skills. Students will learn the basics of kitchen management, sanitation, and food and kitchen safety. Special attention will be paid to the personal application of nutrition principles in relation to choosing food as well as use of the Food Guide Pyramid in food planning. In addition, students will work cooperatively in the kitchen lab. A $20.00 lab fee will be collected from each student to help cover the costs of some of the materials for projects.
Specific and measurable objectives directly related to the academic standards to be achieved by students:
Specific objectives for this course are stated as benchmarks for the standards in the District Culinary Arts and Nutrition Strand of the Family and Consumer Sciences Scope and Sequence document.
Content to be used to reach objectives:
In order to offer a comprehensive, balanced Culinary Arts and Nutrition program students are offered a wide variety of materials at varied levels and interest.
Largen, Velda L. and Bence, Deborah L. Guide to Good Food, The Goodheart-Wilcox Company, Inc. 2010.
Small Kitchen Laboratory Equipment
Food and Supplies for Labs
DVDs and Technology on Nutrition and Basic Food Preparation
Classroom Library consisting of Current Food-Related Materials
LCD Projector and Screen
A standards-based Culinary Arts and Nutrition program requires that our students develop thinking processes that are self-directed, creative, critical, and reflective. Instructional activities include the following best practices:
- Direct instruction
- Guided instruction
- Application in the classroom lab
- Portfolio artifact creation
- Researching using Big 6
- Small group collaboration
- Cooperative learning
A variety of assessments will be used to determine individual student progress during the development of culinary arts and nutrition skills. The assessment plan includes the following components:
- Written lab reports
- Project assessment
- Self-reflective journals
- Observation checklists
- Video recording
An explanation of how student grades will be determined:
A student's grade will be determined through a minimum of 5 assessments per marking period. The assessments will vary in weight and will be used for determining each marking period's grade.
Last Modified on 9/20/2011 8:27:37 AM