Foods II
Syllabus- Fall 2014
Family and Consumer Sciences Department
Jacksonville High School
Mr. Herrett
Textbook: ServSafe® Coursebook/6thEdition
Guide to Good Food 10th/Edition
Standard daily homework assignment: Read and write a survey/notes on the chapter before class, complete all vocabulary
assignments by the next day. Class work not completed in class or missed due to absence-becomes homework. Study for all tests and
quizzes.
Pacing
Topic
Chapters
Fall
Standard/Objective
Days
August
Unit A Food Safety and Sanitation
1.00
Evaluate causes of foodborne illness
Aug. 29
1.01 (1)Outline food safety issues
Chap. 1
Aug. 30-31
1.02 (2)Summarize types of food contaminants
Chap. 1
Sept. 1-2 Quiz 1
1.03 (2)Explain foodborne contaminants & allergies
Chap. 2, 3
Sept. 6-8 Quiz 2
1.04 (3)Review handler’s responsibilities in preventing contamination
Chap. 4, 5
Sept. 9-13
Sept. 14-16 Quiz 3
4.5 Week Unit Test
Sept. 19-21
Sept. 22-23 Quiz 4
Sept. 26-27
2.00
Analyze factors that influence food safety
2.01 (3)Explain procedures involved in purchasing receiving & inspecting food. Chap. 6
2.02 (3)Examine food storage guidelines.
Chap. 7
2.03 (3)Apply safety procedures involved in food preparation.
2.04 (2)Determine rules for holding & serving food safely.
2.05 (2)Interpret the HACCP concept
Chap. 8
Chap. 9
Chap.10
3.00
Summarize sanitation, pest management, and principles of the food
service inspection process.
3.01 (2)Outline facility, sanitation and pest management
3.02 (3)Discuss the food service inspection process.
Chap. 11-13
Chap.14
Unit B Selection, Preparations, and Adaptation
4.00
Demonstrate specialty food preparation skills.
4.01 (3)Demonstrate knife skills commonly used in food prep.
4.02 (5)Use garnishes appropriate for specific service.
Chap. 10
Chap. 25
5.00
Analyze preparation and service of yeast bread products.
5.01 (9)Experiment with the preparation of yeast breads.
5.02 (4)Adapt yeast bread recipes and products.
Chap. 23
Chap. 23
Nov. 3-9
Nov. 10-16
Nov. 17-18 Unit B Test
6.00
Analyze preparations and service of cakes fillings and frostings.
6.01 (5)Prepare cakes, fillings and frostings.
6.02 (4)Adapt cake, fillings and frostings recipes & products.
6.03 (2)Examine market issues specific to cakes, fillings & frostings.
Chap. 24
Chap. 24
Chap. 24
Nov. 20
Nov. 21-28
Nov. 29-30
Dec. 1-2- Quiz 7
Dec. 4-6
Dec- 7-21 Unit C Test
Unit C Food Entrepreneurship
12.00 Analyze a product for a live entrepreneurial project.
12.01 (1)Summarize project concerns and options.
12.02 (2)Set goals for entrepreneurial project.
12.03 (2)Plan an entrepreneurial project.
12.04 (2)Evaluate the entrepreneurial project.
12.05(2)Explore educational opportunities and job trends in the food industry.
13.00(16)Live Project.
Chap. 7
Assigned Project
Class Project
Evaluation PDSA
Career Assignment
Authentic Experience
Sept. 28-29
Sept. 29-Oct 3
Unit A Test
ServSafe® Exam
Oct. 4-6
Oct. 7-13 Quiz 5
Oct. 14-26 Quiz 6
Midterm Unit Test
Oct. 27-Nov 2
January
Exam Review
All
Class attendance is critical in this class because much of the content is not in the book and it requires a lot of hands on activities and
project work. Missing class means missing skill development. Work must be made up after school no exceptions. If you work or play a
sport make sure you are not absent from class. The workplace has a low tolerance for high absenteeism. Establish good habits starting
NOW.
If you plan to have a career in the foods Industry and you are a junior you should consider taking Advanced Studies. We must have an
enrollment of at least 14-17 students for this class to hold. Think about it!
Rev3/23/2016
Foods II
Syllabus- Spring 2015
Family and Consumer Sciences Department
Jacksonville High School
Mr. Herrett
Textbook: ServSafe® Coursebook/6thEdition
Guide to Good Food 10th/Edition
Standard daily homework assignment: Read and write a survey/notes on the chapter before class, complete all vocabulary
assignments by the next day. Class work not completed in class or missed due to absence-becomes homework. Study for all tests and
quizzes.
Pacing
Topic
Chapters
Spring
Standard/Objective
Days
August
Unit A Food Safety and Sanitation
1.00
Evaluate causes of foodborne illness
Jan. 24
1.01 (1)Outline food safety issues
Chap. 1
Jan. 25-26
1.02 (2)Summarize types of food contaminants
Chap. 1
Jan. 27-30 Quiz 1
1.03 (2)Explain foodborne contaminants & allergies
Chap. 2, 3
Jan. 31-Feb.2 Quiz 2
1.04 (3)Review handler’s responsibilities in preventing contamination
Chap. 4, 5
Feb.3-7
Feb 8-10 Quiz 3
4.5 Week Unit Test
Feb. 13-16
Feb. 17-21 Quiz 4
Feb. 22-23
2.00
Analyze factors that influence food safety
2.01 (3)Explain procedures involved in purchasing receiving & inspecting food. Chap. 6
2.02 (3)Examine food storage guidelines.
Chap. 7
2.03 (3)Apply safety procedures involved in food preparation.
2.04 (2)Determine rules for holding & serving food safely.
2.05 (2)Interpret the HACCP concept
Chap. 8
Chap. 9
Chap.10
3.00
Summarize sanitation, pest management, and principles of the food
service inspection process.
3.01 (2)Outline facility, sanitation and pest management
3.02 (3)Discuss the food service inspection process.
Chap. 11-13
Chap.14
Unit B Selection, Preparations, and Adaptation
4.00
Demonstrate specialty food preparation skills.
4.01 (3)Demonstrate knife skills commonly used in food prep.
4.02 (5)Use garnishes appropriate for specific service.
Chap. 10
Chap. 25
5.00
Analyze preparation and service of yeast bread products.
5.01 (9)Experiment with the preparation of yeast breads.
5.02 (4)Adapt yeast bread recipes and products.
Chap. 23
Chap. 23
April 5-19
April 20-25
April 26-27 Unit B Test
6.00
Analyze preparations and service of cakes fillings and frostings.
6.01 (5)Prepare cakes, fillings and frostings.
6.02 (4)Adapt cake, fillings and frostings recipes & products.
6.03 (2)Examine market issues specific to cakes, fillings & frostings.
Chap. 24
Chap. 24
Chap. 24
May 1
May 2-3
May 4-7
May 8-9 Quiz 7
May 10-11
May 14-31 Unit C Test
Unit C Food Entrepreneurship
12.00 Analyze a product for a live entrepreneurial project.
12.01 (1)Summarize project concerns and options.
12.02 (2)Set goals for entrepreneurial project.
12.03 (2)Plan an entrepreneurial project.
12.04 (2)Evaluate the entrepreneurial project.
12.05(2)Explore educational opportunities and job trends in the food industry.
13.00(16)Live Project.
Chap. 7
Assigned Project
Class Project
Evaluation PDSA
Career Assignment
Authentic Experience
Feb. 24-28
Feb. 29-Mar.2
Unit A Test
ServSafe® Exam
Mar.5-7
Mar.8-14 Quiz 5
Mar.15- 28 Quiz 6
Midterm Unit Test
Mar.29-April 2-4
January
Exam Review
All
Class attendance is critical in this class because much of the content is not in the book and it requires a lot of hands on activities and
project work. Missing class means missing skill development. Work must be made up after school no exceptions. If you work or play a
sport make sure you are not absent from class. The workplace has a low tolerance for high absenteeism. Establish good habits starting
NOW.
If you plan to have a career in the foods Industry you should consider taking Advanced Studies or ProStart. We must have an
enrollment of at least 14-17 students for this class to hold. Think about it!
Rev3/23/2016