Course Description
The emphasis of this course is consumer competence and food preparation skills involved with the application of a variety of foods. Units studied include Kitchen Fundamentals, Eggs, Poultry, Meat and Seafood, Soups and Stocks, Baking Quick Breads, Grains and Pasta, and Dairy Products. Students will combine classroom instruction with a wide variety of food laboratory experiences. An introductory unit emphasizing safety in the use of equipment and handling of food as well as the application of basic lab skills will set the groundwork for all food laboratories.
Core Curriculum Content Standards
Family and Consumer Sciences (2002)
Balancing Family, Work, and Community Responsibility
Grade 9
- Assess the effectiveness of the use of teamwork and leadership skills in accomplishing the work of the family(11.2.9.C)
Grade 12
- Justify solutions developed by using practical reasoning skills.(11.2.12.A)
Food Science and Nutrition
Grade 9
- Explain how scientific and technological developments enhance our food supply (e.g., food preservation techniques, packaging, nutrient fortification).(11.3.9.A)
- Identify the cause, effect and prevention of microbial contamination, parasites and toxic chemicals in food.(11.3.9.B)
- Analyze the energy requirements, nutrient requirements and body composition for individuals at various stages of the life cycle.(11.3.9.E)
- Hypothesize the effectiveness of the use of meal management principles (e.g., time management, budgetary considerations, sensory appeal, balanced nutrition, safety, sanitation).(11.3.9.F)
- Analyze the application of physical and chemical changes that occur in food during preparation and preservation.(11.3.9.G)
Grade 12
- Evaluate the role of Government agencies in safeguarding our food supply (e.g., USDA, FDA, EPA and CDC).(11.3.12.B)
- Analyze the relevance of scientific principles to food processing, preparation and packaging.(11.3.12.G)
Student Interpersonal Skills (2012)
Establishing and Maintaining Relationships
GRADES 9-12
- Use communication skills to effectively interact with others.(16.2.12.C)
Units
Unit #1 - Kitchen Fundamentals
Unit #2 - Eggs
Unit #3 - Poultry
Unit #4 - Meat and Seafood
Unit #5 - Soups and Stocks
Unit #6 - Baking Quick Breads
Unit #7 - Grains and Pasta
Unit #8 - Dairy Products
Course Resources
Guide to Good Food - Velda L. Largen & Deborah L. Bence
