Transcript Slide 1
Teacher(s):
Time:
Mary Jo Gruneich
The
Course Organizer
Student:
Course Dates:
Critical Content
This Course: Family and Consumer Science 8
What?
is
about
Introductory skills to food selection, preparation and
service.
Course Questions:
1.
What are the safety procedures for working in the foods lab?
2.
How is resource management critical to the success in the kitchen?
3.
How do you operate food preparation equipment safely?
4.
How does cooking terminology apply to the preparation and serving of
food?
5.
How do you manage and organize tools, equipment and supplies to
succeed in the food preparation?
6.
How do you show respect for the classroom materials, personal
equipment and materials while using them in the lab setting?
7.
How do you write a simple menu and grocery list?
8.
How do you save money while purchasing food?
9.
How do you use career preparation skills to prepare for the world of
work?
10.
How do you demonstrate effective teamwork skills?
Critical unit Concepts
Critical Unit Concepts
Examples of Concepts
Equipment Safety
How?
Lab Performance
Unit Exams
Food Prep Quality
Demonstrations
Course Map
This Course:
Family and Consumer Science
Student:
8
includes
Community
Principles
Teamwork
Performance
Options
Learning Rituals
Respect
Positive Work Ethic
Resource Sharing
Demonstrations
Infinite Campus
Course Organizer
Assignment Notebook
Peer teaching
Demonstration
Extra Credit Choices
District Reading Strategies: Q-A-R, Knowledge rater, etc.
Observation
Routine Housekeeping
Collaboration
Recipe options
Lab Routines
Extended work time
Critical Concepts
Equipment Safety
Following Directions
Resource Management
Consumerism
Technology
Food Service Skills
Employment Skills
Money Management
Self-Evaluation
Nutrition and Food Choices
Learned in these
Units
Introduction to the Kitchen
Kitchen Safety
Recipes
Lab Procedures
Food Safety & Sanitation
Food Preparation & Nutrition
Basic Food Groups
Cooking Skills
Food Choices
Cooking Labs-all food groups prepped
Menus, Food Buying & Meal Service
Meal Planning
Budgeting
Meal Event
Table Etiquette