FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION

Transcription

1 Parsippany-Troy Hills School District FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Developed: Revised: November 2012 Approved: January 2013 Approved by the Board of Education January 24, 2013

2 Table of Contents STATEMENT OF PURPOSE... 4 THE LIVING CURRICULUM... 5 AFFIRMATIVE ACTION... 5 COURSE PROFICIENCIES AND OBJECTIVES... 7 COURSE PROFICIENCIES AND OBJECTIVES (continued)... 8 GRADING PROCEDURES... 9 BIBLIOGRAPHY APPENDIX A SAMPLE AUTHENTIC ASSESSMENT APPENDIX B NEW JERSEY STUDENT LEARNING STANDARDS...29 APPENDIX C CURRICULUM MODIFICATIONS AND ADAPATIONS..30

3 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 4 STATEMENT OF PURPOSE This full-year elective will introduce the student to basic food preparation skills and nutrition. Students will develop practical problem- solving skills as they study nutrition, food management, and preparation. Activities will reinforce math and science skills, develop critical thinking, cooperative learning, self-direction and responsibility through food laboratory projects. Students will be encouraged to utilize technology and resources for nutritional analysis. All laboratory experiences will be designed to emphasize food science principles, nutrient contribution, role in diet and meal planning, consumer concerns, and individual and workplace skills in cooperation and teamwork, attitude and effort, and positive work habits. Wherever applicable, projects will be applied to both a family and individual wellness and a career focus. Separately we assess students to gauge progress and inform instruction. Benchmark assessments for students in grades 6 through 8 are administered once per quarter. RATIONALE This course revision reflects new approaches to health and nutrition integrated into the authentic skill-based course of study. A proficiency about vegetarian diets has been added, as well as websites which students will use to find and evaluate recipes. The course of study now reflects the NEW JERSEY STUDENT LEARNING STANDARDS for Health (for the nutrition content), 21 st Century Life and Careers, and Technology. In addition, the course is aligned with Common Core Standards for English Language Arts for Literacy in Science and Technical Subjects.

4 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 5 THE LIVING CURRICULUM Curriculum guides are designed to be working documents. Teachers are encouraged to make notes in the margins. Written comments can serve as the basis for future revisions. In addition, the teachers and administrators are invited to discuss elements of the guides as implemented in the classroom and to work collaboratively to develop recommendations for curriculum reforms as needed. AFFIRMATIVE ACTION During the development of this course of study, particular attention was paid to material, which might discriminate on the basis of sex, race, religion, national origin, or creed. Every effort has been made to uphold both the letter and spirit of affirmative action mandates as applied to the content, the texts and the instruction inherent in this course. MODIFICATIONS AND ADAPTATIONS For guidelines on how to modify and adapt curricula to best meet the needs of all students, instructional staff should refer to the Curriculum Modifications and Adaptations included as an Appendix in this curriculum. Instructional staff of students with Individualized Education Plans (IEPs) must adhere to the recommended modifications outlined in each individual plan.

5 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 6 GOALS 1. Demonstrate knowledge of food science principles and proper techniques of food preparation. 2. Gain knowledge of nutrition and its effects on people, understand the principles of food preparation relative to nutrition, and plan menus which reflect knowledge of nutritional needs. 3. Exhibit attributes of general employability including: initiative, promptness, dependability, courtesy and cooperation, cleanliness, safety, working effectively with others, maintaining regular attendance, a sense of responsibility for activities and their outcomes. 4. Demonstrate a clear knowledge of safe and sanitary food preparation techniques, as well as use proper terminology, techniques, and equipment for a specific task. 5. Develop and demonstrate effective management principles, and competencies in critical thinking, problem solving, decision making, and cooperative learning. 6. Explore a variety of career paths in the food service/hospitality field, and learn the requirements of each.

6 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 7 COURSE PROFICIENCIES AND OBJECTIVES COURSE: HEC615 COURSE DESCRIPTION: INTRODUCTION TO FOOD PREPARATION AND NUTRITION 1. name the six major nutrients and be aware of their importance in a healthy diet 2. relate nutrition to wellness. 3. be aware of how nutrients are absorbed, transported and stored in the body. 4. list the causes and effects of obesity. 5. list the food groups in the ChooseMyPlate government guide and the importance of each in your wellness plan. 6. be aware of how nutritional needs can be met through meals and snacks. 7. recognize and follow basic safety principles in the lab. 8. discuss the causes of food-borne illness and explain how proper food handling practices can prevent them. 9. list techniques and tools to properly measure. 10. identify the use and maintenance of kitchen appliances. 11. identify and safely use food preparation equipment. 12. identify recipe components and properly read and execute a recipe. 13. define food preparation terminology and demonstrate appropriate techniques and equipment for each. 14. practice time management and organizational skills in group food laboratory experiences. 15. select a recipe, prepare an appropriate market order and complete the required food preparation. 16. interpret information on food labels and follow portion control guidelines. 17. properly select and store fruits and vegetables. 18. apply cooking principles and techniques to the preparation of fruits and vegetables. 19. identify the nutritional value of fruits and vegetables. 20. list products made from grains and how to properly select and store them. 21. identify and apply cooking principles to the preparation of cereals, grains, quick breads and yeast breads. 22. list the nutritional value of cereal and grain products. 23. list, select and properly store dairy products. 24. list and apply the principles of the preparation of dairy products. 25. analyze the nutrient content of dairy products.

7 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 8 COURSE PROFICIENCIES AND OBJECTIVES (continued) 26. identify the parts of an egg and the classification of eggs by size. 27. list and apply the cooking principles of eggs. 28. explain the functions of eggs in recipes. 29. properly select and store meat, poultry, and fish products. 30. describe and apply the cooking principles of meat, poultry, and fish products. 31. analyze the nutritional value of meat, poultry, and fish products. 32. identify non-meat sources of protein, and prepare recipes using these ingredients. 33. list and properly apply candy making techniques. 34. learn the skills of self-assessment within the food laboratory setting. 35. identify the careers paths available in the food service industry and the requirements for each. 36. utilize the Internet for information on nutrition, recipes and careers.

8 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 9 GRADING PROCEDURES Laboratory Experiences 50% planning problem solving quality of work cleanliness of work station accurate assessment of product recognition of techniques learned time management kitchen team cooperation Tests & Quizzes 30% matching true/false open-ended responses fill in Classwork/Participation (non-laboratory experiences) 15% text assignments contributions to class discussions completion of worksheets completion of laboratory assessment forms note taking Work Folder 5% completeness organization self-evaluations of student progress all required graded student work Final Grade Full Year Course Each marking period shall count as 20% of the final grade The midterm assessment will count as 10% of the final grade, and the final assessment will count as 10% of the final grade.

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10 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 11 CONTENT OUTLINE STANDARDS SUGGESTED ACTIVITY The student will be able to: 1. name the six major nutrients and be aware of their importance in a healthy diet A A.1 RST , 7 Students will: divide class into six groups and have them develop an activity that illustrates the importance of each nutrient in the diet. lab: prepare a variety of dishes emphasizing specific nutrients: e.g., pasta, rice, protein, low-fat breakfast, low-fat salad bar. EVALUATION/ ASSESSMENT PowerPoint or Prezi slides or Publisher pamphlet Lab Evaluation Checklist Verbal responses to tastings TEACHER NOTES 2. relate nutrition to wellness A B F.11 RST , 9 read selected articles on nutrition and health and take notes on wellness. provide students with case studies and have them write a short analysis, giving examples from their own experiences. Paragraph on wellness Reactions to case studies EBSCO periodical database on Media center website 3. be aware of how nutrients are absorbed, transported and stored in the body B.3 RST write a travel diary of hamburger trip through the digestive system. Written report in narrative form experimental lab: Hold a piece of soda cracker on tongue for five (5) minutes. Describe change in taste. Food Science Lab Questions

11 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 12 CONTENT OUTLINE STANDARDS SUGGESTED ACTIVITY The student will be able to: 4. list the causes and effects of obesity C B B F.1 RST , 8 RST Students will: watch Video Supersize Me and answer questions on worksheet. find current event articles in newspapers and on the Internet which relate to the obesity crisis and summarize them. Worksheet EVALUATION/ ASSESSMENT Summary papers TEACHER NOTES Periodical databases 5. list the groups in the ChooseMyPlate government guide and the importance of each in your wellness plan B F.1 RST RST distribute ChooseMyPlate/Food Guide Pyramid materials and analyze each component through discussion. keep a food intake journal for two days. Use the software program which accompanies the ChooseMyPlate website to analyze quality of diet. Teacher observation and assessment Journal and printout of analysis Food Guide Pyramid materials were in depth and will remain online for an undetermined time. They may be useful in tandem with ChooseMyPlate, or for comparison purposes. 6. be aware of how nutritional needs can be met through meals and snacks B.3 RST evaluate empty packages from snack food items. lab: prepare a nutritious alternative snack. Written evaluation Lab: Evaluation Checklist 7. list and follow basic safety principles in the lab C C.13 RST Identify potential kitchen hazards. demonstrate basic first aid and emergency procedures. Safety posters How-to demonstrations Teacher observation

12 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 13 CONTENT OUTLINE STANDARDS SUGGESTED ACTIVITY The student will be able to: Students will: EVALUATION/ ASSESSMENT TEACHER NOTES 7. (continued) video: Kitchen Safety & Sanitation 8. list the causes of food-borne illness and explain how proper food handling practices can prevent them F C.6 RST , 9 research common food borne illnesses and list symptoms and prevention. develop sanitation guidelines for special situations (holidays, picnics, salad bars, bag lunches and catering). Written reports Checklist or graphic organizer MedlinePlus (govenrment health database) cdc.gov (Center for Disease Control) Salem Health Teen Health and Wellness 9. list techniques and tools to properly measure C.6 RST , 4 observe teacher demonstration of equipment and techniques reinforced by written handouts with same information. Teacher observation, test prepare a recipe using the proper measuring equipment and techniques. Lab assessment 10. identify the use and maintenance of kitchen appliances C.11 RST teacher demonstration of use and care of appliances reinforced by written handout. Teacher observation prepare recipes requiring the use and care of each appliance. Lab assessment

13 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 14 CONTENT OUTLINE STANDARDS SUGGESTED ACTIVITY EVALUATION/ ASSESSMENT TEACHER NOTES The student will be able to: Students will: 11. identify and safely use food preparation equipment C C.13 RST , 4 teacher demonstration of use and care of kitchen equipment reinforced by written handout. Teacher observation, test prepare recipes requiring the use and care of each piece of equipment. Lab assessment 12. identify recipe components and properly read and execute a recipe C.6 RST RST Reading a Recipe worksheet. prepare the same recipe with two different formats. Evaluate the pros and cons of each. Assess worksheet Written comparison of formats, either paragraph or pro/con chart 13. to identify food preparation terminology and demonstrate appropriate techniques and equipment for each C.6 RST participate in a class discussion of terms reinforced with written handout. prepare recipes that demonstrate specific preparation terminology (mixing, cutting, cooking). Test Lab assessment 14. to practice time management and organizational skills in group food laboratory experiences C C.5 RST RST using a recipe, develop a work and time plan. prepare a recipe to be completed, sampled, and cleaned up by the end of an allotted time period. Written work/time plan Lab assessment

14 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 15 CONTENT OUTLINE STANDARDS SUGGESTED ACTIVITY The student will be able to: 15. select a recipe, prepare an appropriate market order and complete the required food preparation C.6 RST Students will: use cookbooks to select recipes which meet pre-determined criteria. carry recipe through to completion using ingredients on market order. EVALUATION/ ASSESSMENT Written market order Lab assessment TEACHER NOTES 16. interpret information on food labels A.1 locate and identify various types and follow portion control A.3 of information on food labels guidelines. RST , 9 from a variety of foods. analyze label portion size and compare to the amount visually eaten. Include calorie amounts, calories from fat, nutrients per serving. Class discussion Written analysis 17. properly select and store fruits and vegetables. 18. apply cooking principles and techniques to the preparation of fruits and vegetables C.13 RST C.6 RST , 4 identify edible parts of fruits and vegetables and categorize in groups to make generalizations about selection, use and storage. prepare a variety of recipes using fruits and vegetables. Completed Chart and Summary Test Lab assessment

15 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 16 CONTENT OUTLINE STANDARDS SUGGESTED ACTIVITY EVALUATION/ ASSESSMENT TEACHER NOTES The student will be able to: 19. list the nutritional value of fruits and vegetables B.3 Students will: class discussion reinforced by handout of color cues for determining nutrition of fruits and vegetables. Quiz 20. list products made from grains and C.11 worksheet comparing yeast and how to properly select and store C.13 quick breads. them. RST differentiate and identify types of grains and their parts. Completed worksheet Discussion 21. list and apply cooking principles to the preparation of cereals, grains, quick breads and yeast breads B.3 RST , 9 prepare a variety of grains: compare for taste, texture and appearance. Choose and prepare a suitable recipe for each. Lab assessment prepare a variety of quick breads and yeast breads Lab assessment and student tastings 22. list the nutritional value of cereal and grain products B.3 RST class discussion of the nutritional benefits of eating whole grains. Participation in discussion define enrichment and fortification and their impact on the nutritional value of cereals and other grain products. Written analysis

16 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 17 CONTENT OUTLINE The student will be able to: STANDARDS SUGGESTED ACTIVITY Students will: 22.(continued) RST compare calories and nutrient content of natural, refined and processed carbohydrate foods. Chart with data EVALUATION/ ASSESSMENT TEACHER NOTES 23. list, select and properly store dairy products. 24. to list and apply the principles of the preparation of dairy products C C.6 RST display a variety of dairy foods and list uses of each. participate in a cheese tasting and analysis of taste, texture, personal preference.. experimental lab: prepare homemade hot cocoa: take precaution to avoid skin formation, curdling, and scorching. Brainstorm, class discussion Notes on tasting Food Science Lab Questions lab: prepare a cheese sauce using a roux and white sauce. Lab assessment 25. analyze the nutrient content of dairy products B.3 RST prepare dips using sour cream, yogurt and cottage cheese. Serve with raw vegetables. Compare acceptability and nutrient value. Small group discussion, written quiz suggest ways for people who don t like milk to increase their calcium consumption. Class discussion, written quiz

17 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 18 CONTENT OUTLINE STANDARDS SUGGESTED ACTIVITY EVALUATION/ ASSESSMENT TEACHER NOTES The student will be able to: Students will be able to: 26. list the parts of an egg and the classification of eggs by size B.3 RST list three criteria to use when selecting eggs: size, grade and freshness date. look at egg through light then crack it and locate its main parts. list the six sizes of eggs and their corresponding weight per dozen. Teacher observation, written test Teacher observation Student responses Worksheet Quiz 27. list and apply the cooking principles of eggs C.6 RST experimental lab: prepare egg drop soup to illustrate protein coagulation. Food Science Lab Questions lab: prepare a variety of recipes using eggs as an ingredient. Lab assessment 28. explain the functions of eggs in recipes C.6 RST define: emulsifier, binder, thickener, and leavener and how eggs act as these agents in various recipes Written test Oral descriptions when cooking prepare a recipe for each of the four functions. Lab assessment

18 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 19 CONTENT OUTLINE The student will be able to: NEW JERSEY STUDENT LEARNING SUGGESTED ACTIVITY Students will be able to: 29. properly select and store meat, C.13 list animals raised for meat and poultry, and fish products. RST , 7 the corresponding retail meat name. using a meat chart, identify major wholesale and retail cuts and determine those that are tough and tender. take notes on teacher lecture on types of seafood. Test Worksheet Game EVALUATION/ ASSESSMENT Teacher observation Quiz TEACHER NOTES 30. list and apply the cooking principles of meat, poultry, and fish products C.6 RST lab: choose a less tender cut of meat and demonstrate ways to tenderize it. Lab assessment lab: prepare a variety of recipes using meat, poultry and fish techniques. Lab assessment 31. analyze the nutritional value of meat, poultry, and fish products B.3 RST , 9 list the special nutrient contributions of the three categories in the meat group through class discussion. Written chart lab: find and prepare recipes which combine two incomplete proteins to make a complete protein dish. Lab assessment

19 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 20 CONTENT OUTLINE STANDARDS SUGGESTED ACTIVITY The student will be able to: 32. identify non-meat sources of protein, and prepare recipes using these ingredients. 33. list and properly apply candy making techniques. RST , C.6 RST Students will: analyze nutritional content of recipes based on nuts, beans, tofu, etc. select and prepare vegetarian recipes practice using a candy thermometer by measuring the temperature of various water samples. prepare various candy recipes using different syrup temperatures. classify crystalline and noncrystalline candies by completing a worksheet. EVALUATION/ ASSESSMENT Graphic organizer Tastings, lab assessments Teacher observation Lab assessment Worksheet TEACHER NOTES 34. learn the skills of self-assessment within the food laboratory setting C.6 RST , 9 complete self-assessment rubric after completing each lab. Lab assessments 35. identify the careers path available in the food service industry and the requirements for each F C C.8 RST , 8, 9 research local career opportunities in the food service/hospitality field and the requirements for each. write a paragraph on why or why not they would choose a career in the food service industry. Written report, class discussion Written paragraphs Occupational Outlook Handbook Career databases via the media center

20 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 21 COURSE OUTLINE STANDARDS SUGGESTED ACTIVITY EVALUATION ASSESSMENT TEACHER NOTES The student will be able to: The student will: 36. utilize the Internet for information on nutrition, recipes and careers F A.2 compare recipes on websites. analyze the nutritional value of a recipe on health.gov. dietary guidelines. Paragraph on preferred site Written analysis Graphic organizer on career options Allrecipes.com use career databases to find requirements and working conditions for food service careers. Interviews with food service workers Student notes, group discussions

21 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 22 BIBLIOGRAPHY TEXTBOOK: Byrd-Bredbenner, Carol. Adventures in Food and Nutrition. Tinley Park, IL: Goodheart-Willcox, Print. RESOURCE: Largen & Bence. Guide to Good Food. Tinley Park, IL: Goodheart-Willcox, Print. VIDEOS: Supersize Me Kitchen Safety & Sanitation WEBSITES: Allrecipes.com Recipes and menu ideas Site run by nonprofit Nemours Foundation Interactive government site on nutrition and health hints Nutrition information from the US Department of Agriculture Recipe search and nutrition information from the Food and Drug Administration Food and Drug Administation Source of recipes, information on shows and chefs Dietary guidelines Large database of recipes

22 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 23 APPENDIX A SAMPLE AUTHENTIC ASSESSMENT

23 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 24 SAMPLE AUTHENTIC ASSESSMENT 1. Task: You have applied for a scholarship to J & W University. They send you the list of criteria for selecting and completing a recipe to be judged by a committee from the university. The contest will held locally and you must bring all ingredients and baking equipment to the test site. Your foods teacher may assist you with planning and time management but may not be present during the actual preparation. All work including cleanup, must be completed by the end of a 40 minute time period. 2. Scone Recipe. 3. Equipment list. 4. Time Plan Sheet. 5. Authentic Assessment Rubric: see sample of lab rubric.

24 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 25 1 cup flour 1 teaspoon baking powder ¼ teaspoon salt 1 T brown sugar ⅓ cup milk 1 teaspoon grated orange peel 3 T butter ¼ cup raisins BREAKFAST SCONES Heat oven to 375F. Grease cookie sheet. In a large bow, mix flour, salt, baking powder, sugar and orange peel. With a pastry blender, cut in butter until mixture looks crumbly. Add milk and raisins and stir with fork to form a soft dough. On a lightly floured surface, pat into a 7 circle. Cut into 8 wedges (like a pie) and place on a baking sheet. Bake 12 minutes or until golden.

25 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 26 EQUIPMENT PLAN KITCHEN TOOL: TASK:

26 FCS615 INTRODUCTION TO FOOD PREPARATION AND NUTRITION Page 27 TIME PLAN TIME: TASK:

27 FOODS LAB EVALUATION Kitchen#_ Recipe Tasks performed for this recipe: Name Tasks: Name Tasks: Name Tasks: Name Tasks: Checklist Yes No All students washed hands. Measured accurately. Used correct utensils. Dishes cleaned with hot water and soap. Sinks, stoves and counters left clean and dry. All dirty dishcloths and towels placed in washer. All equipment returned to proper storage place. All preparation and cleanup finished on time. Properly followed directions in recipe. Finished product had good overall quality. Three things we learned from this lab are: Appendix A-1

28 Three things that went well are: Three things we could have improved are: We (would, would not) make this recipe again because: Appendix A-1

29 Link to Previous APPENDIX B NEW JERSEY STUDENT LEARNING STANDARDS 2 - Comprehensive Health and Physical Education 3 - English Language Arts 4 - Mathematics 5 - Science 8 - Technology 9-21st Century Life and Careers

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31 Link to Previous APPENDIX C CURRICULUM MODIFICATIONS & ADAPTATIONS

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