Alexander High School
Mrs. Hoffman
Betsy.Hoffman@Douglas.k12.ga.us
770-651-6065
Nutrition and Food Science Education Syllabus
Course Description: This class can be divided into two main ‘categories’: the nutrition and wellness
part and the foods part. We will be learning about (but not limited to) nutrition in general and
throughout specific ages along with developmental needs, careers in the industry, food
processing/storage, and food safety. The foods section of the class will mainly be taught through
demonstrations, labs, and some ‘intro’ activities in regards to reading recipes, abbreviations,
equivalents, etc… The textbook used as a reference will be Guide to Good Food by Wilcox
Publishing. Throughout the class, we will be doing some activities in which the students will be
allowed to use their phones or devices. These dates of activities will be shared ahead of time
allowing time for them to bring them to class but we will also utilize computer labs or laptop carts as
well.
Grading Scale:
Summative:
CDA’s/Projects
30%
Labs
20%
Formative :
Class assignments & Quizzes
30%
Final Exam:
SLO
20%
Mrs. Hoffman’s Essentials:
1. If the teacher or another presenter (including students) is talking then you should not be.
Respect is a huge deal for me—you will see that subsequent procedures/rules all stem from
that.
2. Phones and electronic devices will be used on some assignments or activities. It is expected
that if a device is out, it will be put away the FIRST time the student is directed to do so.
3. If I ask you to do something or complete something then please do it. I would not ask anyone
to do something that I, myself wouldn’t do.
4. Do not mess with any materials or items that are not yours. Whether it is another student’s or
mine.
Make up Work:
1. It is up to the students to get any work they may have missed. This does include any notes
taken.
2. It is expected that all work will be turned in on time and complete. Students will not be
allowed to make up or redo assignments already graded. Assignments for a unit will only be
taken up until the day after the CDA for that unit. Any alterations or adjustments to this will be
made on an as needed basis. These dates will be given at the beginning of each unit and will be
available on the teacher website.
3. I do not believe in busy work. Therefore, if it is assigned, then it will be graded in some form
or fashion. Whether combined with other work, a project, daily assignment, etc…it will be
graded!
Kitchen Lab Behavior:
1. Remain with assigned cooking group—do not wander around the room or kitchens.
2. Wear appropriate shoes on cooking days—no heels, flip flops, or other shoes that
would hinder the completion of the lab.
3. Complete your assigned job in the lab that day---this is for you and your group to
determine. But ALL students are expected to clean dishes, put away materials, and
make sure all areas are cleaned and straightened before leaving.
4. It is expected that you will demonstrate the proper safety and sanitation rules and
procedures that we will learn about in the next few weeks.
5. Failure to behave in a responsible manner will result in the loss kitchen lab privileges.
Required materials:
Paper (loose leaf in notebook or in a composition book)
Pen and Pencil
Folder
Optional materials (my wish list):
Clorox wipes
Purell hand sanitizer
Kleenex’s
Parchament paper
Ream of legal size paper (8 ½ x 14)
Aluminum foil
Muffin cup liners
Plastic spoons, knives, and forks
Disposable food containers (as many labs will take more than one day to complete)
**Any of the items above would be GREATLY appreciated as it would allow more funds to be used for
food labs rather than supplies!**
If you have any questions or concerns about what has been shared on the syllabus please
don’t hesitate to contact me. My phone number and email are provided, and if you scan the QR code
it will automatically save my information to your phone as well. Thank you and I loo k forward to a
great year!
I have read and understand Mrs. Hoffman’s Essential’s, and make up work procedures. I am also
acknowledging that I understand lab behavior and expectations and that I will be contacted should
the need arise for alternatives to cooking labs.
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Parent’s Name
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Date
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Students’s Name/Class Period
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Date