Advanced Foods
Mrs. Cull
262-369-3611
voicemail ext 3132
e-mail: cull@arrowheadschools.org
COURSE GOAL :





Demonstrate nutrition and wellness practices that enhance individual and family well
being
Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness
Evaluate the nutritional needs of individuals
Evaluate factors that affect food safety, from production to consumption
Evaluate the impact of science and technology on food composition, safety and other
issues
Course Resources:
The World of Food textbook, classroom reading and reference
Food for Today textbook, classroom reading and reference
Guide to Good Food textbook, classroom reading and reference
Variety of Cookbooks/Culinary Magazines/Internet/Videos/Power points
Course Topics:
Safety and sanitation review
Equipment and tools review
Understanding advanced recipes – terms and structure
Key Topics:
 Protein principles and preparation: eggs, dairy, poultry
 Additives in foods – what do they do and do we need them?
 Convenience versus homemade foods – which is better?
 Advanced methods and products that are baked: yeast breads,
cakes, pastries
 Influences on our food choices; cultural influences –
southwestern
 Health issues and food adaptations
 Preparing healthy foods (for a specific health issue) on a budget
using meal planning principles
There will be approximately 11 labs throughout the semester where students will work as a
member of a team. Each student will be required to individually:
demonstrate cooking techniques in lab
demonstrate team effort skills
demonstrate advanced skills in food preparation
develop plans for efficient food preparation
research and develop a meal plan for a specific health reason
Each student is responsible for the following:
Attendance and punctuality each class session
Asking for make-up work when absent
Turning in assignments and activity sheets on time
Being productive and respectful participant in class
Taking quizzes and tests on time
Taking notes and keeping organized with a binder
General Guidelines and Expectations of all of my students:
This sheet should be kept in your binder. Keep it for your reference.
ASSESSMENT OF LEARNING:
1. Positive participation in class and activities
2. Quiz/test scores and individual assignments
3. Activities/Worksheets /Puzzles
4. Projects/Labs
GRADING POLICY:
ALL WORK IS TO BE TURNED IN ON TIME!
1. Assignments and projects are to be turned in when due and collected in class. Work not turned
in when collected is considered late and will receive a 50% reduction of points earned. Unexcused absence
work will be handled the same as late work.
NO LATE WORK WILL BE ACCEPTED THE LAST WEEK OF THE GRADING PERIOD.
2. Make-up work policy will follow the student handbook policy. (1-3 days absent - 3 calendar
school days (not class days) to make-up, etc.)
3. Grades are calculated using points earned/total possible points. This percentage is converted to
a grade using the following scale.
100 –90
A to A89 - 80
B+ to B79 - 70
C+ to C69 - 60
D+ to DGrades are cumulative points through the semester. The first 6 weeks grade is an indicator of
current grade standing, second 6 weeks points are where you stand at the 12 weeks, etc. to develop the
total points earned for the semester. Semester exam is weighted 15 % of the semester grade. The above
scale is used to convert the semester percentage to a letter grade.
No extra credit will be awarded if you are missing any work for the nine weeks.
CLASSROOM EXPECTATIONS:
All student conduct should provide an atmosphere for learning within the classroom. Specifics can
be found in the Student Handbook and will be the basis of the classroom expectations.
I strongly emphasize:
1. Attendance - being in class and on time is important to your success. Falling behind is very
easy if you are not in class. If you are absent -- ask the teacher for the make-up work. Don't rely on
students' information and don't fall into the belief that we do not do anything in class. Asking for missed work
and information is the student’s responsibility.
2. Considerate and respectful behavior. When a member of a group, do your share of the work.
Behavior problems will be handled with warning, staying after class, detention and/or a call home.
Severe or repeated problems will be referred to the office.
Missing an assigned detention gets referred to the office.
3. Write down assignments and due dates. This is your responsibility to keep track of assignments.
4. When taking quiz/test, do not communicate with any student until all tests are
completed. If you have a question, or a reasonable need, ask the teacher. Communication among
students will be viewed as obtaining or helping others obtain information that could affect their grade.
NEEDED FOR CLASS:
portfolio (1 ½”- 2" thick) with some blank sheets of paper for notes
pencil or pen (blue or black ink should be used on any work done in class or for this
class -- any other colors will be returned to redo). Most quizzes/tests need to be
completed in pencil.
All Students should bring to class daily:
positive attitude
willingness to learn
courteous behavior
National Standards for Family and Consumer Science Education for this are:
9.3 Evaluate nutrition principles, food plans, preparation techniques, and specialized dietary plans.
9.6 Demonstrate food science, dietetic and nutrition management.
14.1 Analyze factors that influence nutrition and wellness practices across the life span.
14.2 Evaluate the nutritional needs of individuals and families in relation to health and wellness across the
life span.
14.3 Demonstrate ability to acquire, handle and use foods to meet nutrition and wellness needs of
individuals and families across the life span.
14.4 Evaluate factors that affect food safety from production through consumption.
14.5 Evaluate the impact of science and technology on food composition, safety, and other issues.