POMPTON LAKES SCHOOL DISTRICT
FOODS 2: HOMESTYLE COOKING
COURSE OF STUDY
June 2012
Dr. Paul Amoroso, Superintendent
Mr. Vincent Przybylinski, Principal
Mr. Anthony Mattera, Vice Principal
BOARD MEMBERS
Mr. Jose A. Arroyo, Mrs. Traci Cioppa, Mr. Robert Cruz, Mr. Shawn Dougherty,
Mr. Garry Luciani, Mr. Carl Padula, Mr. Tom Salus, Mrs. Nancy Schwartz,
Mrs. Stephanie Shaw, Mr. Timothy Troast, Jr.
Unit Overview
Content Area:
Family Consumer Science
Unit Title:
Foods 2: Homestyle Cooking
Target Course/Grade Level: 9-12
Unit Summary: This course will help students increase their social and culinary skills. They will know
how to prepare a grocery list and balance a food budget.
Primary interdisciplinary connections: Life and career skills
st
21 century themes: Global Awareness and Life skills
Unit Rationale: The class will help all students handle themselves with more assurance in social situations
and restaurants. They will gain more appreciation of the food they eat and what basic nutrition is.
Learning Targets
Standards 9.4 Career and Technical Education
All students who complete a career and technical education program will acquire academic and technical
skill for careers in emerging and established professions that lead to technical skill proficiency, credentials,
certificates, licenses, and/or degrees.
Related Content Statements for 9.4 Leadership and Teamwork
Effective leadership and teamwork strategies foster collaboration and cooperation between business units,
business partners, and business associates toward the accomplishments of organization goals.
CPI #
Cumulative Progress Indicator (CPI)
9.4.12.E.(2).1 Use fundamental knowledge of subject matter to plan/prepare effective instruction.
9.4.12.E.(2).2 Apply knowledge of learning and developmental theory to describe individual learners.
9.4.12.E.(2).14 Design courses/programs to meet the needs of learners and organizations
Unit Essential Question
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Unit Enduring Understandings
 The students will know how the different
What are the various classifications of pasta?
types of pasta.
How to select, purchase and store pasta?
 The students will know the type of pasta to
buy for recipes.
What are the three basic parts of salad?
 The students will know parts of the salad.
What are the two types of salad dressing?
 The students will know how to prepare salad
How to make easy and nutritious meal?
dressings.
What are the pros and cons of convenience
 The students will learn to prepare easy meals
food?
on their own.
How and when you serve soup at home?
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The student will know the difference between
How to use soups in different ways?
fast food and home cooking.
What are the classifications of vegetables?
 The students will know the proper way to
serve soup.
 The students will know how to use soup with
other foods.
 The students will know the categories of
vegetables.
Unit Learning Targets
Students will ...
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Be familiar with the various classification of pasta.
Be familiar with the nutritional value of this food staple.
Know the five types of salad.
Know the three basic parts of salads.
Be able to identify different types of convenience foods and their uses.
To discuss the pros and cons of convenience foods.
Evidence of Learning
Summative Assessment (10days):
The students will watch demonstrations and videos and then prepare the foods in their assigned kitchens.
Equipment needed: Computer, Cookbooks and websites
Teacher Resources: Websites and books
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Formative Assessments
Tests
Quizzes
Lab
Worksheets
Lesson Plans
Lesson
Timeframe
Lesson 1
Pasta
Each group of students will know:
 The various classifications of pasta.
 The nutritional value of this food.
 How to select, purchase and store this food staple
 How to place this food staple successfully in a
family diet.
 The various preparations of this food staple for
optimum preservation of nutrients.
7 hours/ 18days
Lesson 2
Salad
Each group of students will know:
 The five types of salad.
 The two types of salad dressing.
 The three basic parts of salad.
 How to purchase and store the basic salad
ingredients.
 The nutritional value of a salad.
 How to cut and clean vegetables for a salad.
7 hours/18 days
Lesson 3
Vegetables
Each group of students will know:
 The main classifications of vegetables.
 How to prepare vegetables to retain optimum
nutrients.
 How to purchase and store vegetables.
 How to clean and prepare vegetables for cooking
7 hours/18days
Lesson 4
Easy and nutritious meals
Each group of students will know:
 How to identify different types of convenience foods
and their uses.
 Discuss the pros and cons of convenience foods.
 To prepare easy meals on their own.
 To read labels.
 To compare cost of convenience products and
preparing at home
7 hours/18days
Lesson 5
Soups
Each students will know:
 The various methods of preparing soup.
 The six categories of soup.
 The proper way to eat and serve soup.
 The difference between store bought vs. homemade.
 The difference between frozen vs. dehydrated
 Will learn how to serve and eat soup.
7 hours/18days
Teacher Notes:
Curriculum Development Resources
New Jersey Core Curriculum standards, Teacher Coloration, Current Curriculums, and Internet Sites