Introductory Foods

Course Outline

INSTRUCTOR: MRS. SORENSON                                     

4 CREDITS:

FOD1010: Food Basics- Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits.

FOD2060: Milk Products & Eggs- Students develop skills in using milk products and eggs by examining how to retain their nutritional value and quality through a variety of preparation and presentation methods.

FOD1020: Contemporary Baking- Students develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients and the proper use of equipment for baked goods.

(Fall term) FOD1910: Project A – Ginger Bread House – Students expand on their baking knowledge to design, bake, and create ginger bread structures.

(Spring term) FOD1040: Meal Planning 1 – Students develop an understanding of planning, preparation and evaluation of balanced healthy meals.

 

6 CREDITS:

Same as above plus:

FOD2180: Vegetables & Fruits –Students learn about the wide range of vegetable and fruits available, and how to retain their nutritional value and quality through a variety of preparation and presentation methods.

FOD2190: Grains, Legumes, Nuts & Seeds- Students learn about the wide range of grains, legumes, nuts and seeds available, and how to retain the nutritional value and quality through a variety of preparation and presentation methods.

 

EVALUATION:

Welcome to CTS. It is my job to prepare you for life in the work place. What employers look for is what I will be looking for. What employers expect of their employees is what I expect of you. That means: punctuality, ability to follow instructions, the ability to work with a group, the ability to communicate (verbal, written, and technological). Above all, I will be looking for your ability to work in a SAFE and SANITARY manner. Therefore, you will be evaluated on not only your product, but the above attributes.

Evaluation of Foods modules will include a variety of tools:

·       Teacher Evaluation of Student Performance

·       Student Product Analysis

·       Teacher Product Analysis

·       Module Assignments

Most modules will be marked with the following weights:

Labs     + Lab Attributes          50%

Module work                              40%

Module Exam                             10%

Note: There is no final exam in Introductory Foods

**This is a hands-on participatory course; refusal or lack of participation will result in a failing grade. **

"Now before we do this, let's go over the ground rules. Rule number 1, no touching of the hair or face!" "And that's it! Now let's do this!"

 

CLASSROOM RULES & EXPECTATIONS:

1. Be on time. Being late on lab days is unacceptable and you may be asked to complete other work instead of cooking.

2. Come prepared. You’re a “professional student” and this is a full-time job. In order to do your job you need a writing utensil and your module work. I suggest leaving all module work in your class bin so that it is always here for you to work on.

3. PUT YOUR NAME ON WORK.

4. WRITE NEATLY. If you are too lazy to operate a pencil or pen in a legible manner, then you are too lazy to do a proper clean up in my kitchens and you are too lazy to operate equipment in a safe manner. There for you will not be allowed anywhere near the kitchens until you demonstrate a decent penmanship.

5. Have a positive attitude. We are many in a small space. Everyone must be willing to cooperate and work together.

6. NO HORSEPLAY in the kitchens. This includes running, using equipment in a dangerous way, no whipping towels, no sitting on counters, no IPODS or phones. If you choose to do these activities in the kitchen you will be removed from the class.

7. NO BULLYING OR USE OF INACCEPTABLE LANGUAGE- Please do not offend me or your peers by using terms like “Gay” ,“Fag”, “Dyke”  or any other insensitive slang. Be considerate and respectful.

6. No CELLPHONES – on book work days there will be “tech time” where you can take a brief break to check your cellphone.

7. A GOOD CLEAN-UP is essential to the success of the foods program. Failure to do a proper clean-up will result in your cooking group doing alternate work.

8. Drinks and outside food are welcome, HOWEVER… ALL GARBAGE and RECYCLE must be put in appropriate bins. Leaving class to use the vending machine is against school policy. Please plan ahead.

9. IF YOU’RE NOT IN CLASS YOU ARE IN THE LIBRARY OR OFF SCHOOL GROUNDS.

Direct quote from Mr. Ouimet:

“Senior High students are not to be hanging around or randomly sitting in the halls and corridors during class time. For blocks 1, 2, and 3 students are to be in class, in the library or gone from the school and school grounds. For block 4 students are to be in class, in the cafeteria (NOT the mezzanine) or gone from the school and school grounds.