Foods 9/10 Course Outline
Mrs. Marla Styles
Room 009
EMAIL: [email protected]
WEBSITE: marlastyles.weebly.com
Objectives:
1. To understand the basic principles underlying the study of nutrition, safety and sanitation.
2. To develop efficient management and consumer skills.
3. To acquire the knowledge, the skills and the understanding of principles necessary to provide food for the individual and the family.
4. To develop an interest and appreciation of various foods and cooking techniques.
5. To create a portfolio of all labs and weekly assignments.
Outline 1. Safety and sanitation
2. Food Preservation
3. Flour mixtures: muffins, biscuits and yeast
4. Vegetables and vegetarian diets
5. Pasta, rice and grains
6. Thickening agents – sauces, soup and puddings
7. Eggs, milk and cheese
8. Dessert: pastry and cakes
Evaluation
70% Labs: products, co-operation, lab conduct, time management, following instructions, participation, and clean-up procedures
30 % Theory: Daily and weekly Weebly assignments, and tests/quizzes
Expectations and general common sense:
● Respect the teacher
● Respect yourself and your peers; and
● Respect the environment and equipment
Other Expectations:
1. If absent, parents are required to call the school to report the absence. It will be recorded and considered excused. Your practical lab mark will be omitted.
2. No visitors during class time or during the break.
3. Do not remove any items (supplies, dishes, etc.) from the Foods room.
4. Students are expected to come prepared to class with storage containers to take their food/product home.
5. Students are expected to clean up their unit/kitchen each class and if there are more than
three infractions, cooking privileges can be taken away for the following class.
6. Please be conscious of not wasting food that we have prepared. If you do not want to eat it, then please take it home to share with others or with others in the school!
FOOD ALLERGIES
Food allergies have been taken into consideration in the planning of the labs.
Please notify Mrs. Styles if you have any food allergy (SEEDS, NUTS, or SEAFOOD) or any other
Detach and Return signed by Wednesday, September 14th, 2016
PARENTAL ACKNOWLEDGEMENT
I, _________________________________ have ready the above course outline and am aware of the expectations of my child ________________________________ for the Grade 8 Foods and Nutrition course. DOES YOUR CHILD HAVE ANY FOOD ALLERGIES AND/OR DIETARY RESTRICTIONS?
YES ______ NO ______
If YES, please specify: ___________________________________________________________________________________________________________________________________________________________.
Date: __________________________________
Signature of parent/guardian:______________________________________________________
e-mail: ___________________________________
Mrs. Marla Styles
Room 009
EMAIL: [email protected]
WEBSITE: marlastyles.weebly.com
Objectives:
1. To understand the basic principles underlying the study of nutrition, safety and sanitation.
2. To develop efficient management and consumer skills.
3. To acquire the knowledge, the skills and the understanding of principles necessary to provide food for the individual and the family.
4. To develop an interest and appreciation of various foods and cooking techniques.
5. To create a portfolio of all labs and weekly assignments.
Outline 1. Safety and sanitation
2. Food Preservation
3. Flour mixtures: muffins, biscuits and yeast
4. Vegetables and vegetarian diets
5. Pasta, rice and grains
6. Thickening agents – sauces, soup and puddings
7. Eggs, milk and cheese
8. Dessert: pastry and cakes
Evaluation
70% Labs: products, co-operation, lab conduct, time management, following instructions, participation, and clean-up procedures
30 % Theory: Daily and weekly Weebly assignments, and tests/quizzes
Expectations and general common sense:
● Respect the teacher
● Respect yourself and your peers; and
● Respect the environment and equipment
Other Expectations:
1. If absent, parents are required to call the school to report the absence. It will be recorded and considered excused. Your practical lab mark will be omitted.
2. No visitors during class time or during the break.
3. Do not remove any items (supplies, dishes, etc.) from the Foods room.
4. Students are expected to come prepared to class with storage containers to take their food/product home.
5. Students are expected to clean up their unit/kitchen each class and if there are more than
three infractions, cooking privileges can be taken away for the following class.
6. Please be conscious of not wasting food that we have prepared. If you do not want to eat it, then please take it home to share with others or with others in the school!
FOOD ALLERGIES
Food allergies have been taken into consideration in the planning of the labs.
Please notify Mrs. Styles if you have any food allergy (SEEDS, NUTS, or SEAFOOD) or any other
Detach and Return signed by Wednesday, September 14th, 2016
PARENTAL ACKNOWLEDGEMENT
I, _________________________________ have ready the above course outline and am aware of the expectations of my child ________________________________ for the Grade 8 Foods and Nutrition course. DOES YOUR CHILD HAVE ANY FOOD ALLERGIES AND/OR DIETARY RESTRICTIONS?
YES ______ NO ______
If YES, please specify: ___________________________________________________________________________________________________________________________________________________________.
Date: __________________________________
Signature of parent/guardian:______________________________________________________
e-mail: ___________________________________