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