Foods II
Syllabus 2014-15 Fall
Family and Consumer Sciences Department
Lake Norman High School
Mrs. B. Jackson
Textbooks: ServSafe® Coursebook/5thEdition, Entreprenuership and Small Business Management
And 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
Standard/Objective
Days
August
1.00
Understand causes of foodborne illness.
Guest speaker
1.01 (2) Understand food safety issues.
Chap. 1
1.02 (3) Understand foodborne contaminants & allergies.
Chap. 2
Quiz 1 1.03 (2) Understand food handler’s responsibilities in preventing contamination.
Chap. 3
Aug. 25-26
Aug. 27-29
Sept.2-Sept. 3
September
Sept. 4-5
Sept. 8-10
Sept. 11-18
Sept. 22-24
Sept. 25-29
2.00
Quiz 2 2.01 (2)
2.02 (3)
CFA 9/19 2.03 (6)
2.04 (3)
Quiz 3 2.05 (2)
Analyze factors that influence food safety.
Understand hazards in the flow of Food.
Understand procedures involved in purchasing receiving and storage of food.
Understand safety procedures involved in food preparation.
Understand rules for holding & serving food safely.
Understand food safety management systems.
Summarize sanitation, pest management, and principles of the food
service inspection process.
Sept. 30- Oct.2
3.01(3) Understand safe facilities and pest management.
Oct. 3-7
3.02(3) Understand cleaning and sanitizing guidelines for a safe food service facility.
ServSafe® Exam/Unit A TBA
Chap. 4
Chap. 5
Chap. 6
Chap. 7
Chap.8
3.00
October
4.00
8-14
4.01 (5)
15-23
10/24 Midterm4.02 (7)
27-30
4.03 (4)
31-Nov.14
4.04 (8)
Nov. 17-24
Quiz 4 4.05 (6)
December
Nov 25-Dec.3
Dec. 4-11
Chap. 9
Chap.10
(PowerPoints, research, projects and activities)
Understand the Roadmap to Entrepreneurship.
Understand opportunity. (MM1 and 2)
Chaps.1-4
Understand-test feasibility and accessing information. (MM3-4)
Chaps.5-6
Recognize the importance of community outreach.(MM5)
Chaps7-8
Understand marketplace experience.(MM6)
Chaps.10-13
Understand future directions.(MM7)
Chaps 22-24
5.00
Apply specialty food preparation skills.
Quiz 5 5.01(4) Demonstrate knife skills commonly used in food prep.
5.02(6) Use garnishes appropriate for specific service.
Chap. 10
Chap. 25
13.5 CFA 12/5 6.00
Analyze preparation and service of yeast bread products.
Dec 12- 19
6.01(11) Experiment with the preparation of yeast breads.
Jan 5-6
Quiz 6 6.02 (4) Adapt yeast bread recipes and products.
Chap. 23
Chap. 23
January
Jan 7
Jan. Jan. -13
January 15
Chap. 24
Chap. 24
Chap. 24
All
7.00
7.01 (9)
7.02 (4)
7.03 (2)
Analyze preparations and service of cakes fillings and frostings.
Prepare cakes, fillings and frostings.
Adapt cake, fillings and frostings recipes & products.
Examine market issues specific to cakes, fillings & frostings.
Exam Review
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. Or, continue industry studies by enrolling in ProStart I and II. Think
about it!
Rev3/6/2016
Foods II
Syllabus 2014-15 - Spring
Family and Consumer Sciences Department
Lake Norman High School
Mrs. B. Jackson
Textbooks: ServSafe® Coursebook/5thEdition, Entreprenuership and Small Business Management
And 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
Standard/Objective
Days
January
Jan. 28-29
Jan. 29-29
Jan. 29-30
1.00
1.01 (2)
1.02 (3)
Quiz 1 1.03 (3)
Understand causes of foodborne illness
Understand food safety issues
Understand foodborne contaminants and food allergen
Understand the handler’s responsibilities in preventing contamination
Guest speaker
Chap. 1
Chap. 2
Chap. 3
4.5 CFA 2/26
Feb. 1-2
Feb. 4-6
Feb.9-16
Feb. 17-19
Feb.20-23
2.00
2.01 (2)
Quiz 2 2.02 (3)
Quiz 3 2.03 (6)
Quiz 4 2.04 (3)
2.05 (2)
Understand factors that influence food safety
Understand hazards in the flow of food.
Understand procedures involved in purchasing, receiving & storage.
Understand safety procedures involved in food preparation.
Understand rules for holding & serving food safely.
Understand food safety management systems.
Chap. 4
Chap. 5
Chap. 6
Chap. 7
Chap.8
Feb. 24-25
Feb. 26-March 2
ServSafe® Exam
3.00
Understand safe facilities, pest management and sanitation.
3.01(3) Outline facility, sanitation and pest management
3.02(3) Discuss the food service inspection process.
March 3
March
3-6
9-13
Quiz 5
16-19 3/20 Midterm
23- April 2
Ap 13-17
4.00
4.01 (5)
4.02 (7)
4.03 (4)
4.04 (8)
4.05 (6)
Chap. 9
Chap.10
Roadmap to Food Entrepreneurship
(PowerPoints, research, projects and activities)
Understand opportunity. (MM 1 & 2)
Chaps.1-4
Understand-test feasibility and accessing information. (MM 3 & 4)
Chaps.5-6
Recognize the importance of community outreach. (M M 5)
Chaps7-8
Understand marketplace experience. (MM 6)
Chaps.10-13
Understand future directions. (MM 7)
Chaps 22-24
5.00
Apply Specialty Food Preparation Skills
Ap. 20-23
5.01(4) Apply knife skills commonly used in food prep.
Ap. 24-May 1 CFA 4/24 5.02(6) Apply garnishes for specific service.
Chap. 10
Chap. 25
May
4-15
18-21
Quiz 6
22-29
Quiz 7
Jun 1-2
June 3
June 4
7.00
Apply Procedures to prepare and serve yeast bread products.
7.01(11) Apply procedures to prepare yeast breads.
7.02 (4) Apply procedures to adapt yeast bread recipes and products.
Chap. 23
Chap. 23
8.00
Apply Procedures to prepare and serve cakes fillings and frostings.
8.01 (9) Apply procedures to prepare cakes, fillings and frostings.
Chap. 24
8.02 (4) Apply procedures to adapt cake, fillings and frostings recipes & products.Chap. 24
8.03 (2) Understand marketing issues specific to cakes, fillings & frostings.
Chap. 24
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. Or, continue industry studies by enrolling in ProStart I and II. Think
about it!
Rev3/6/2016