Course Syllabus

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Syllabus - Foods 1                                                                  Mrs. Corday

Marvin Ridge High School                                                      stacy.corday@ucps.k12.nc.us

Mrs. Corday's Google Website -https://sites.google.com/a/ucps.k12.nc.us/mrs-corday/

Welcome to Foods I

Course Description: This course examines the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health and meal management, food preparation and sustainability for a global society, and time and resource management. These are the course objectives:

  1. Understand methods for safety, sanitation, processes and conserving resources.
  2. Understand methods for food preparation.
  3. Understand the principles of etiquette for meal service.
  4. Understand the relationship between health and food.
  5. Understand food choices.
  6. Apply methods for meal planning and preparation.

Supplies Needed:

  • A 1 ½ “ binder with loose leaf paper for notes and handouts.
  • 7 dividers labeled: 1.0, 2.0, 3.0, 4.0, 5.0, 6.0, Tests
  • Additional 1” binder (for your own cookbook)

Office Hours for tutoring: Tuesday 3:00-3:30 and Thursday 3:00-3:30, or by appointment.

Classroom Rules

  • Be prepared daily with ALL required materials.
  • Be respectful to yourself, the teacher, other students, and school property.
  • Pay attention and stay awake.
  • Complete the work required of you and always put forth your best effort.
  • Follow all school rules.
  • Be in your seat and ready to begin when the bell rings.
  • Clean up after yourself.
  • Per UCPS policy, the use of cell phones is prohibited. If a phone is taken, it will be turned into the front office and a parent will be required to come pick it up.

Grading Policy

Quizzes, labs, classwork, class participation and projects will determine each six week grade. A point system will be used. Everything will be given a point value ranging from 10 – 100 points. Each six weeks is worth 25% of your final grade. There is also a mandatory state exam at the end of the course that is worth 25% of your semester grade.

Final Grade

First six week grade……..25%

Second six week grade….25%

Third six week grade…….25%

Final Exam…………….…25%

Absence / Make – Up work Procedure

Upon returning to school following an absence, it is the student’s responsibility to collect any missed work. The work must be completed within one week.

If a student is absent for a test we will arrange a time to make it up, either during my office hours or during the student’s lunch period.

Chromebooks: Students are expected to bring their charged Chromebooks to class each day. We will use them frequently.

Homework: Most of our work will be completed in the classroom.  

For every 6 week session each student will be required to prepare and serve one class recipe at home. They will then have someone complete a survey about the preparation, presentation, taste and clean-up.

There will be a final project in Foods I. The student will be the meal manager for one meal at home. This includes planning the menu, shopping for the ingredients, preparing and presenting the meal. They will photograph this experience and write about it.

* Occasionally there may be topics to research at home or classwork to finish that did not get completed in class.

Wish List

The Foods courses are always in need of consumable and non-consumable items that will be used during food labs. These items are not required but would greatly benefit our class.

Kleenex

Paper Towels

Small paper plates

Plastic forks and spoons.

Paper or plastic Cups

Ziploc bags (gallon size)

Disinfectant wipes

 

Contact Information: I am available for conferences during 3rd period by appointment only. Please feel free to contact the school and leave a message (704) 290-1520, or you may e-mail me at stacy.corday@ucps.k12.nc.us

Course Summary:

Date Details Due