ROSE TREE MEDIA SCHOOL DISTRICT
COURSE CURRICULUM
COURSE TITLE: Advanced Food and Nutrition I
GRADE LEVEL: 9 - 12
CREATION DATE: September, 2004
Board Approved: January, 2005
Essential Question, Concept or Theme: Kitchen Basics: What is expected of students in the kitchen? How are
foods successfully and safely prepared? How is the equipment properly used?
PA Standards: PA 11.3.9. A, B, F, G; 11.3.12. F.
Aligned Materials/
Benchmark/Skills
Assessment
Resources/Technology
Kitchen Basics
1-9: Kitchen basics packet
 Teacher generated

3:
Stove,
hand
mixer
and
 students will understand basic cooking
worksheets and chapter

stand mixer quiz
terminology, equipment and utensils
outlines

1:
Knife
quiz
 students will identify ways to keep food
 Print Resources

7: Chop/mince/dice/julienne/  Guide to Good Food.
safe

slice quiz
(1996) The Goodheart5: Measuring quiz
Skills and processes
Wilcox Company, Inc.

6: Abbreviations and
1. Identify the name and how to properly

equivalents quiz
use kitchen utensils

8: Double and halving quiz
2. Identify where utensils are stored in the
9: Food poisoning quiz
kitchens
1-9: Kitchen sanitation/basic
3. Demonstrate how to properly use

test
equipment

4. Demonstrate proper use of a chef’s knife

5. Demonstrate how to measure properly

6. Identify cooking abbreviations.
7. Identify basic cooking terminology

8. Double recipes and cut them in half
9. Identify different types of food
poisoning and ways to prevent food
poisoning
10. Explain basic kitchen first aid
Advanced Food and Nutrition I
Page 1
-1-
Approx. Time Allotment:
Instructional Strategies
Worksheets
Class discussions
Textbook reading
Lab experiences
Safety and sanitation reading
and questions
Terms matching
Utensil scavenger hunt
Equipment (stove and mixer)
and utensil (knives)
demonstration
Measurement demonstration
Doubling and halving recipes
Cupcake fractions lab
Tanograms – fractions – extra
credit
Food poisoning identification
lab
Board Approved: January, 2005
Essential Question, Concept or Theme: Kitchen Basics: What is expected of students in the kitchen? How is
Approx. Time Allotment:
food successfully and safely prepared? How is the equipment properly used?
PA Standards: PA 11.3.9. A, B, F, G; 11.3.12. F.
Multicultural/Interdisciplinary
Adaptations/Inclusion Techniques
Enrichment Strategies
Remediation Strategies
Connection
Science
 Modified assignments
 Tiered assignments
 Extended time
 Sanitation
 Peer tutoring
 Peer tutoring
 Special adaptations as specified in IEP
 Extra help
Mathematics
or service agreement
 Fractions
 Extended time on projects (when
 Doubling and halving recipes
possible) and tests
 Alternative assignments
Language Arts
 Chapter Reading and outlines
Advanced Food and Nutrition I
Page 2
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Board Approved: January, 2005
Essential Question, Concept or Theme: Nutrition: What are the nutrients, where are they found in food,
how do they benefit the body?
PA Standards: 11.3.9.A, B, E, F, G; 11.3.12.C, D, E, F.
Aligned Materials/
Benchmark/Skills
Assessment
Resources/Technology
1. General Nutrition
1: Nutrition packet
 Teacher generated
a. Explain healthy eating
1 ab: General Nutrition quiz
worksheets and chapter
b. Identify the six nutrients
2.a: Chocolate chip cookie
outlines
2. Fat
fat lab
 Print Resources
a. Identify the function of fat in food and
2 cd: Chemical structures of  Guide to Good Food.
in diet
fat quiz
(1996) The Goodheartb. Identify foods that are high in fat
2: Fat quiz
Wilcox Company, Inc.
c. Explain the difference between
2abe: baked VS fried lab
saturated and unsaturated fat
2abe: muffin lab
d. Explain chemical structures of fat
3: Vitamin outline
e. Identify ways to cut fat intake when
3: Vitamin quiz
preparing foods
3c: Vitamin soup lab
f. Explain the difference between LDL
4: Minerals quiz
and HDL cholesterol
4: Alfredo lab
3. Vitamins
5: Protein quiz
a. Explain the difference between fat and 5: Chemical make-up of
water soluble vitamins
proteins quiz
b. Identify the fat and water soluble
5ef: Denatured proteins lab
vitamins
6: Carbohydrate quiz
c. Identify food sources, deficiencies and
functions of the vitamins
d. Explain how vitamins can be destroyed
and ways to keep vitamins in food
while cooking
4. Minerals
a. Identify macro and micro minerals
b. Identify functions of minerals and food
sources
c. Explain risk factors associated with
osteoporosis
d. Explain fortified
Advanced Food and Nutrition I
Page 3
Approx. Time Allotment:
Instructional Strategies
 Worksheets
 Class discussions
 Textbook reading
 Lab experiences
1ab: Class discussion and
worksheet
2a: read pages 26-29 in text
2a: high and low fat food tasting
2a: Chocolate chip cookie fat lab
outline
2b: fats food fat “quiz”
2cd: chemical make-up of fat
worksheets
2e: baked VS fried lab
2e: muffin lab
2f: cholesterol card reading and
questions
3: read pages 31-39
3: vitamin outline
3: Vitamin soup lab
4: Read pages 39-44
4: Alfredo lab
4: Mineral matching
5abcg: read pages 29-31
5def: denatured protein lab
5hi: vegetarian food tasting
6: read pages 24-26
6: class discussion
6: high carbohydrate food
preparation
-3-
Board Approved: January, 2005
Essential Question, Concept or Theme: Nutrition: What are the nutrients, where are they found in food,
how do they benefit the body?
PA Standards: 11.3.9.A, B, E, F, G; 11.3.12.C, D, E, F.
Aligned Materials/
Benchmark/Skills
Assessment
Resources/Technology
5. Protein
a. Identify functions of protein in the
body
b. Identify high protein foods
c. Explain complete and incomplete
protein
d. Identify the chemical make-up of
proteins
e. Explain denatured proteins
f. Identify ways to prepare high protein
foods successfully
g. Explain protein deficiencies and excess
h. Identify the different types of
vegetarians
i. Explain why someone would choose to
become a vegetarian
6. Carbohydrates
a. Identify the chemical elements that
make up carbohydrates
b. Explain simple and complex
carbohydrates (monosaccharides,
disaccharides, and polysaccharides)
c. Explain carbohydrates function in the
body
d. Identify foods that are high in simple
and complex carbohydrates
7. Water
a. Identify benefits, functions & sources
Advanced Food and Nutrition I
Page 4
Approx. Time Allotment:
Instructional Strategies
-4-
Board Approved: January, 2005
Essential Question, Concept or Theme: Nutrition: What are the nutrients, where are they found in food, how
do they benefit the body?
PA Standards: 11.3.9.A, B, E, F, G; 11.3.12.C, D, E, F.
Adaptations/Inclusion Techniques





Modified assignments
Peer tutoring
Special adaptations as specified in IEP
or service agreement
Extended time on projects (when
possible) and tests
Alternative assignments
Enrichment Strategies


Remediation Strategies



Guest speakers
Tiered assignments
Extended time
Peer tutoring
Extra help
Approx. Time Allotment:
Multicultural/Interdisciplinary
Connection
Health
 Nutrition
Science
 Chemical make-up of fats,
carbohydrates and protein
 Sanitation
Mathematics
 Fractions
 Doubling and halving recipes
Advanced Food and Nutrition I
Page 5
-5-
Board Approved: January, 2005
Essential Question, Concept or Theme: Thanksgiving Dinner: How do you prepare a standard Thanksgiving
meal? What is appropriate etiquette at a formal meal?
PA Standards: 11.2.9.A, C; 11.2.12 B, C; 11.3.12.F.
Aligned Materials/
Benchmark/Skills
Assessment
Resources/Technology
1. Prepare a turkey
1. Explain how to prepare a  Teacher generated worksheets and
2. Make mashed potatoes from
turkey
chapter outlines
scratch
2. Make mashed potatoes
 Print Resources
3. Prepare an apple pie using
from scratch
 Guide to Good Food. (1996) The
prepared pie crust
3. Prepare an apple pie
Goodheart-Wilcox Company, Inc.
4. Make pumpkin pie using
using prepared pie crust
homemade piecrust
4. Pie quiz
5. Make stuffing
5. Make pumpkin pie using
6. Set the table properly
homemade piecrust
7. Demonstrate proper etiquette
6. Make stuffing
8. Make cranberry sauce
7. Make cranberry sauce
8. Demonstrate proper
etiquette
9. Table setting quiz
Advanced Food and Nutrition I
Page 6
Approx. Time Allotment:
Instructional Strategies
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

-6-
Worksheets
Class discussions
Textbook reading
Lab experiences
Thanksgiving lab
Turkey demonstration
Apple pie lab
Board Approved: January, 2005
Essential Question, Concept or Theme: Thanksgiving Dinner: How do you prepare a standard Thanksgiving
meal? What is appropriate etiquette at a formal meal?
PA Standards: 11.2.9.A, C; 11.2.12 B, C; 11.3.12.F.
Adaptations/Inclusion Techniques





Modified assignments
Peer tutoring
Special adaptations as specified in IEP or
service agreement
Extended time on projects (when possible)
and tests
Alternative assignments
Enrichment Strategies


Guest speakers
Tiered assignments
Remediation Strategies



Extended time
Peer tutoring
Extra help
Approx. Time Allotment:
Multicultural/Interdisciplinary
Connection
Health
 Nutrition
Science
 Chemical make-up of fats,
carbohydrates and protein
 Sanitation
Mathematics
 Fractions
 Doubling and halving recipes
Advanced Food and Nutrition I
Page 7
-7-
Board Approved: January, 2005
Essential Question, Concept or Theme: Bread: How are quick and yeast breads prepared? What are the
functions of the ingredients in yeast breads?
PA Standards: 11.3.9.A, E, G; 11.3.12 A, G.
Aligned Materials/
Benchmark/Skills
Assessment
Resources/Technology
1. Identify functions of ingredients
1. Quick bread labs
 Teacher generated worksheets
used in bread products
- muffins, biscuit,
and chapter outlines
2. Explain how preparation affects
pancakes
 Print Resources
outcome of breads
2. Prepare yeast breads
 Guide to Good Food. (1996)
3. Prepare quick breads
- pizza, cinnamon bread
The Goodheart-Wilcox
4. Explain the muffin and biscuit
3. Quick bread/ingredients quiz
Company, Inc.
methods
4. Bread test
5. Prepare yeast breads
Advanced Food and Nutrition I
Page 8
Approx. Time Allotment:
Instructional Strategies
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







-8-
Worksheets
Class discussions
Textbook reading
Lab experiences
Pancake lab
Muffin lab
Biscuit lab
Pizza lab
Cinnamon bread lab
Board Approved: January, 2005
Essential Question, Concept or Theme: Bread: How are quick and yeast breads prepared? What are the
functions of the ingredients in yeast breads?
PA Standards: 11.3.9.A, E, G; 11.3.12 A, G.
Adaptations/Inclusion Techniques





Modified assignments
Peer tutoring
Special adaptations as specified in IEP or
service agreement
Extended time on projects (when possible)
and tests
Alternative assignments
Enrichment Strategies

Tiered assignments
Remediation Strategies



Extended time
Peer tutoring
Extra help
Approx. Time Allotment:
Multicultural/Interdisciplinary
Connection
Health
 Nutrition
Science
 Chemistry of ingredients
 Sanitation
Mathematics
 Fractions
 Doubling and halving recipes
Advanced Food and Nutrition I
Page 9
-9-
Board Approved: January, 2005
Essential Question, Concept or Theme: Cookies: What are the different types of cookies and how are they
prepared?
PA Standards: 11.3.11.3.9.G; 11.3.12.C.
Aligned Materials/
Benchmark/Skills
Assessment
Resources/Technology
1. Identify the six types of cookies
1. Prepare two different types
 Teacher generated worksheets
2. Prepare two different types of
of cookies successfully
and chapter outlines
cookies
2. Cookie quiz
 Print Resources
3. Explain how to successfully
 Guide to Good Food. (1996)
prepare and bake cookies
The Goodheart-Wilcox
Company, Inc.
Advanced Food and Nutrition I
Page 10
Approx. Time Allotment:
Instructional Strategies
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
- 10 -
Worksheets
Class discussions
Textbook reading
Lab experiences
Cookie identification
Cookie lab – prepare two
cookies of choice
Board Approved: January, 2005
Essential Question, Concept or Theme: Cookies: What are the different types of cookies and how are they
prepared?
PA Standards: 11.3.11.3.9.G; 11.3.12.C.
Adaptations/Inclusion Techniques





Modified assignments
Peer tutoring
Special adaptations as specified in IEP or
service agreement
Extended time on projects (when possible)
and tests
Alternative assignments
Advanced Food and Nutrition I
Enrichment Strategies

Tiered assignments
Remediation Strategies



Extended time
Peer tutoring
Extra help
Approx. Time Allotment:
Multicultural/Interdisciplinary
Connection
Health
 Nutrition
Science
 Sanitation
Mathematics
 Fractions
 Doubling and halving recipes
Page 11
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Board Approved: January, 2005