Course Syllabus

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FOODS 1 COURSE SYLLABUS 

MS. CASEY

2021-2022

Contact information:   Alyssa.Casey@ucps.k12.nc.us  Phone: 704-296-3088 X 7164

Canvas Page:https://ucps.instructure.com/courses/187041  Tutoring: Cougar Time

Planning: 4th block        Room: 616       Twitter: @MsCasey1126    Instagram: ms._casey

COURSE DESCRIPTION:

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

OBJECTIVES:

At the conclusion of this course, students should be able to:

  • Understand the relationship between food choices and health
  • Understand fundamentals for food preparation.
  • Understand procedures, nutrition, and cooking methods in food preparation.
  • Understand procedures, equipment and techniques applied to baking production.
  • Understand the principles of etiquette for meal service. 
  • Apply methods for meal planning and preparation.

GRADING:

There will be several opportunities to earn points throughout the semester. This includes daily participation, exams/quizzes (including State-made Final Exam), group work, classwork and projects. The grading scale is as follows:

A = 100-90% B = 89-80% C = 79-70% D = 69-60% F = 59-0%

 

Classwork 50%

Projects 25%

Formal Assessments 25%

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Total: 100%

Students in this class will take a 100-point CTE state assessment. The assessment will be given at the end of the semester and is worth 25% of the overall grade. Students can locate their test score in PowerSchool and report card. In addition to a final assessment, students will sit for the National ServSafe Food Handler Certification Exam. ServSafe is a food and beverage safety training and certificate program administered by the National Restaurant Association. The passing grade for this exam is 75% or better. Students have three attempts to take and pass the Food Handler Assessment. A certificate is available online upon successfully passing the assessment and is good for three years. To learn more about ServSafe, please go to www.servsafe.com.

 

No work will be accepted past the last day of the term. Student work turned in after the assigned due date will result in a loss of points or a zero. Exceptions are at teacher discretion based on the outcome of a student-teacher conference. All group projects must be completed as a cooperative unit. If cooperation is not apparent, students will be graded accordingly or alternative assessments will be assigned.

 

Canvas may be used to grade assignments however, the grades in Canvas, while accurate to that assignment, are NOT the gradebook.  My gradebook includes categories of assignments that may be weighted differently and may include grades for assignments that were not completed on Canvas.  Students and parents should always check PowerSchool for true grades.

Supplies Needed:

Notebook (100 pages)

Pen/Pencil

Lab clothing- to be discussed in class

CLASSROOM EXPECTATIONS:

  1. Face masks are optional but will be required for food labs due to proximity. 
  2. Social distance when possible.
  3. Please do not come to school if you are awaiting test results or have Covid symptoms.
  4. Food/drink not allowed in the classroom. (Except water or its provided in a lab)
  5. Attendance will be taken during the first 10 minutes of class (Missing more than 15 minutes of class = absence)
  6. Respect all individuals in the classroom. 
  7. Use appropriate language at all times.
  8. The use of cell phones is prohibited unless directed otherwise.
  9. Participate in class. It is part of your grade and you learn more by doing!
  10. Make-up all work missed. You are in charge of asking for missed assignments.
  11. ALL school rules apply in my classroom.
  12. Respect all items in my classroom. If you cannot respect my classroom you will NOT participate in any labs. Alternative assignments will be supplied for missed labs or virtual students.

IMPORTANT WEBSITES:

EmpowerED Family Portal:  https://www.ucps.k12.nc.us/domain/2917

Union County CTE: https://ucpscte.org/about-cte/ 

High School Start-up Page: https://sites.google.com/a/ucps.k12.nc.us/ucps-secondary-startup-page/high-school

STUDENTS MUST DO:

Please complete the following google forms to acknowledge content within syllabus:

Throughout the semester, you will be preparing and eating different foods. It is essential that I know if you suffer from ANY food allergies or sensitivities so those foods can be avoided when participating in lab. In the google form below, there is a section on allergies/sensitivities.

 

STUDENT INFORMATION GOOGLE FORM 

 

STUDENT CONDUCT AGREEMENT FORM

Wish List

 

This year our classroom will be filled with many fun and exciting food labs involving an array of recipes and food selections. To enhance the productivity in our classroom, I have constructed a “Wish List” of items we are in need of for this semester. I appreciate your support with our classroom!

 

Cleaning Supplies:

Dish Washing Soap                      Dryer Sheets

Disinfecting Spray

Laundry Detergent

 

Lab Supplies:

- Dish Towels and Dish Cloths (New)        -  Scrubbing pads            

- Plastic Wrap                                              -  Sponges

- Aluminum Foil                                           - Ziploc Bags (Quart and Gallon)

- Olive oil                                                     - All purpose flour

- Sugar (granulated/powder)                     - 

Course Summary:

Date Details Due