Family and Consumer Science
Career and Technology Education
Food Technology/ Culinary 1 Course Outline
Grade (9)-12
Mrs. Joan Wikre
Washington Technology Magnet Room 1720
joan.wikre@spps.org / (651) 293-8830
Course Summary
This semester course is designed to prepare students by using technical reading skills and prepare
basic foods and explore related careers in this introductory course. In addition, students will apply
nutritional guidelines to help establish healthy eating habits and food choices. In a foods lab, they
will prepare foods by reading and using recipes, choosing appropriate equipment, following
safety and sanitation procedures, and investigating career options Lifestyle and career
investigation will be explored.
Food Technology: Food Technology is concerned with the systems of producing, modifying,
processing and preserving appropriate food safely, to satisfy human need. Specific areas of study
include nutrition, food safety to prevent microbial contamination and spoilages, preparation and
production systems appropriate to the properties of food materials and performance needs, as well
as the social, economic and marketing implications on food provisions and the need for consumer
advice and protection.
Course Rationale: Food service and medical industry are continually growing fields.
This need is illustrated locally, and throughout Minnesota. Nationally employment
projections list food service and medical occupations as some of the largest growth
professions through the year 2020.
College Credit: Students taking Culinary One and Two earning a B or better, and
completing and passing the ServSafe Management exam may earn college credit.
Course Continuing Concern: What should students know about their nutrition and
preparation of foods?
Comprehensive Standard: Demonstrate nutrition and wellness practices that enhance
individual and family wellbeing. Analyze factors that influence nutrition and wellness
practices across the lifespan. Evaluate the nutritional needs of individuals and families in
relation to health and wellness across the lifespan. Demonstrate ability to acquire,
handle, and use foods to meet nutrition and wellness needs of individuals and families
across the lifespan. Evaluate factors that affect food safety, from production through
consumption. Analyze career paths within the food production and food service
industries. Demonstrate food safety and sanitation procedures.
Units of Study
Unit 1: Introduction
Norms and how the class operates
Time management
Science note taking skills
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Preparing for post secondary education
Planning process
Why is organization so important in the home and the work place?
HISTORICAL AND CAREER PERSPECTIVES
Work place and family
Why do we eat?
What do you eat?
Why is the food industry so important in Minnesota and the United States?
Why do we have labs?
Unit 2: Safety and Sanitation (ServSafe)
Biotechnology in food preservation
Effects of microbes
How do we keep ourselves and others safe in the kitchen?
Small kitchen appliances and equipment
Measuring and Equivalents and reading a recipe
What equipment is needed when preparing a recipe or lab?
What should you know about the Danger Zone?
Unit 3: Carbohydrate Simple and Complex
What should you know about CHO?
Food Science and Microbiology Lab Strawberry Jam (pectin insoluble fiber)
Etiquette and setting a table
Nutrition through the life cycle
What should you know about your nutritional needs at your age?
What meals do you prepare or should prepare for the family?
Beginning Breakfast Cookery Labs (simple and complex)
Microwave cooking use and safety
Are microwaves safe?
Twice Baked Potatoes Lab (cellulose complex CHO)
Unit 4: Lipids/Fats
Three types of fatty acids
Three essential fatty acids
What should you know about fats/lipids in you diet?
Lipids/Fats and Substitutions Labs:
Unit 5: Vitamins, minerals, and electrolytes
Macro/major and micro/minor nutrients
What nutrient should adolescents be aware of in their diet?
Lower Sodium Lab
Increasing Calcium Labs
Unit 6: Proteins (complete and incomplete)
Amino Acids
Vegetarianism
What make a complete protein?
Proteins Labs
Unit 7: Putting it all together
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Diet analysis
Creating your recipes
What should you do to improve your diet?
Putting It All Together Nutrition Labs
Class Resources: Food for Today and Guide to Good Food
Instructional Materials:
Appliance Manual
ServSafe
CDs on kitchen math, nutrition, etc.
Cookbooks
DVDs/Videos on sanitation, manners, etc.
Newspapers
ServSafe
Textbook: Exploring Professional Cooking, Ray and Lewis, Glencoe/McGraw-Hill, 1996
Textbook: Food for Today, Kowtaluk, Kapan, Glencoe, 2000
Textbook: Guide to Good Food, Bence and Largen, Goodheart Wilcox, 2000
Required Supplies:
Daily, each student should have a pen/pencil, writing paper, calculator, their planner and a folder
or binder just will also be needed.
Lab Fee: Because of the escalating cost of food and supplies, along with the decrease funds
available through the school system and government, the Family and Consumer Science
Department is requesting that each student pay a one-time lab fee of $5.00. We will start
collecting the fee on the second day of class.
Grading
Formative and Summative Assessments Summary
I use both formative and summative assessments in order to gain insight on student learning. The
teacher continuously assesses the students’ learning before and throughout the unit.
Formative assessments take place frequently, as they serve as a tool to inform and improve the
teaching process. These assessments prepare for the summative assessment. Examples of
formative assessments are quick writes, daily homework, quizzes, journals, some labs, class
discussion, and think-pair-shares. Formative assessments will be worth 20% of the overall grade
for the marking period.
Summative assessments typically take place at the end of a unit and provide opportunities for the
student to demonstrate his/her knowledge, understanding of concepts, and/or skills while
answering the unit’s guiding question based on the chosen standards (local, state and national)
Examples of summative assessments are tests, projects, presentations, and essays. The majority
of the students’ grade should reflect the levels of achievement gained in summative assessments.
Summative assessments will be worth 80% of the overall grade for the marking period.
Grading Late Assessments
Students are expected to complete and submit assigned work on time. For any reason that work is
not on time, it is the responsibility of the student who has missed class(es) to find out from the
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teacher what work he/she has missed, including the details of assessment tasks. This should be
done on the day of the student’s return. Notes are found on the FACS web site.
Excused late work
Late work due to excused absences will not be penalized. As a general rule, an extra day will be
given to turn in work for every excused absence. Washington Technology Magnet recognizes the
following reasons as excused: Illness, medical treatment, observances required by student’s
religion, extreme family emergency, funeral of a close family member, or participation in an
approved school activity. Dismissals and suspensions are considered an excused absence, in
accordance with the district policy. It is the responsibility of the parents and students to verify
excused absences (except for school sponsored activities, dismissals or suspensions). Absences
will be assumed to be unexcused until an excused absence is verified. The most important thing is
to communicate so a plan can be done to get you on track if you have a problem.
PARENTS ARE STRONGLY ENCOURAGED TO ATTEND CONFERENCES, WHICH
WILL BE HELD
ON_____________________________________________________________.
Late Work and Make-Up Work
All assignments are due on their due date at the beginning of the class period. Any work that is
late must be turned in within five school days of the due date and will be received for half credit
(late work due to excused absences will not be penalized). Tests and quizzes need to be made up
within five school days if the absence was excused. Please note that major projects and papers
will not be accepted late. Late work will not be accepted near the end of the grading periods
(mid-quarter and quarter). All make-up work is the students’ responsibility. Students must check
the posted assignment chart or the student/parent portal and then stay after school for
explanations and assistance
Extra Assistance:
I am available to help students in advisory and some afternoons after school and at other times
when necessary. Please let me know when you would like to meet.
Cheating, Plagiarizing, Stealing, Etc.:
Cheating, assisting with cheating, plagiarizing (intentionally or unintentionally), stealing, and
defacing property is not tolerated and will be dealt with as directed by school policy (see student
handbook).
Pass policy:
Each student will be allowed three passes per quarter for non-academic reasons (unless
emergency). Passes will be issued at convenient times for the class (ex. during work time, not
during lecture) as long as the student is in good standing. To receive a pass, students need to
provide their planner issued by the school.
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