Foods II
Syllabus 2015-16 Fall
Family and Consumer Sciences Department
North Iredell High School
Mrs. Bobbi Williams
Textbooks: ServSafe® Coursebook/6thEdition, Entreprenuership and Small Business Management
And Guide to Good Food 10th/Edition
Pacing
August
Aug. 24
Aug. 25-26
Aug. 27-28
September
Sept. 1
Sept. 2-3
Sept. 4-10
Sept. 11-14
Sept. 15
1.00
Quiz
Test
Sept. 16-17
Test
Sept. 18-23
CFA 1
ServSafe® Exam/Unit A
Sept. 24-28
Sept.29-Oct.5
Oct. 6-8
Oct. 9-16
Oct. 19-23
Chapters
ServSafe 6th Edition
Chap. 1
Chap. 2
Chap. 3
Chap. 4
Chap. 5
Chap. 6
Chap. 7
Chap.8
Chap. 9
Chap.10
4.00
Understand the Roadmap to Entrepreneurship.
Entrepreneurship and Small Business
4.01 (4) Understand opportunity. (MM1 and 2)
Chaps.1-4
Midterm
4.02 (5) Understand-test feasibility and accessing information. (MM3-4)
Chaps.5-6
4.03 (3) Recognize the importance of community outreach.(MM5)
Chaps7-8
4.04 (6) Understand marketplace experience.(MM6)
Chaps.10-13
Test
4.05 (5) Understand future directions.(MM7)
Chaps 22-24
5.00
26-29
Nov. 2-6
Topic
Standard/Objective
Understand causes of foodborne illness.
1.01 (1) Understand food safety issues.
1.02 (2) Understand foodborne contaminants & allergies.
1.03 (2) Understand food handler’s responsibilities in preventing contamination
2.00
Analyze factors that influence food safety.
2.01 (1) Understand hazards in the flow of Food.
2.02 (2) Understand procedures involved in purchasing receiving and storage of food.
2.03 (5) Understand safety procedures involved in food preparation.
2.04 (2) Understand rules for holding & serving food safely.
2.05 (1) Understand food safety management systems.
3.00
Summarize sanitation, pest management, and principles of the food
service inspection process.
3.01(2) Understand safe facilities and pest management.
3.02(2) Understand cleaning and sanitizing guidelines for a safe food service facility.
TBA
Test
Apply specialty food preparation skills.
5.01(3) Demonstrate knife skills commonly used in food prep.
5.02(5) Use garnishes appropriate for specific service.
6.00
Nov. 9-19
Nov. 20-24
Analyze preparation and service of yeast bread products.
6.01(8) Experiment with the preparation of yeast breads.
6.02 (3) Adapt yeast bread recipes and products.
Chap. 23
Chap. 23
7.00
Nov. 30- Dec. 8
Dec. 9-11
Dec. 14-18
January 4-8
Analyze preparations and service of cakes fillings and frostings.
7.01 (7) Prepare cakes, fillings and frostings.
7.02 (3) Adapt cake, fillings and frostings recipes & products.
Test
7.03 (1) Examine market issues specific to cakes, fillings & frostings.
Exam Review
All
Guide to Good Food
Chap. 10
Chap. 25
Chap. 24
Chap. 24
Chap. 24
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. The workplace has a low tolerance for high absenteeism. Establish good habits starting
NOW.
Foods II
Syllabus 2014-15 - Spring
Family and Consumer Sciences Department
Lake Norman High School
Mrs. B. Jackson
Textbooks: ServSafe® Coursebook/5thEdition, Entrepreneurship 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
1.00
Understand causes of foodborne illness
Guest speaker
Jan.-28
1.01 (1) Understand food safety issues
Chap. 1
Jan. 29-30
1.02 (2) Understand foodborne contaminants and food allergen
Chap. 2
Jan. 29-30
Quiz 1 1.03 (2) Understand the handler’s responsibilities in preventing contamination
Chap. 3
February
2.00
Understand factors that influence food safety
2
2.01 (1) Understand hazards in the flow of food.
Chap. 4
3-4
Quiz 2 2.02 (2) Understand procedures involved in purchasing, receiving & storage.
Chap. 5
5-11
Quiz 3
2.03 (5 Understand safety procedures involved in food preparation.
Chap. 6
12-13
Quiz 4 2.04 (2) Understand rules for holding & serving food safely.
Chap. 7
16
2.05 (1) Understand food safety management systems.
Chap.8
4.5 CFA 2/17
3.00
Understand safe facilities, pest management and sanitation.
18-19
3.01(2) Outline facility, sanitation and pest management
Chap. 9
20-23
3.02(2) Discuss the food service inspection process.
Chap.10
ServSafe® Exam
February 26
March
4.00
Roadmap to Food Entrepreneurship (PowerPoints, research, projects and activities)
2-5
4.01 (4) Understand opportunity. (MM 1 & 2)
Chaps.1-4
6-12
Quiz 5
4.02 (5) Understand-test feasibility and accessing information.(MM 3 & 4)
Chaps.5-6
13-17
3/18 Midterm
4.03 (3) Recognize the importance of community outreach. (M M 5)
Chaps7-8
19-26
4.04 (6) Understand marketplace experience. (MM 6)
Chaps.10-13
27-Ap.2
4.05 (5) Understand future directions. (MM 7)
Chaps 22-24
April
5.00
Apply Specialty Food Preparation Skills
13-15
5.01(3) Apply knife skills commonly used in food prep.
Chap. 10
16-22
CFA 4/23
5.02(5) Apply garnishes for specific service.
Chap. 25
May
Ap. 24-May 5
6-8
Quiz 6
7.00
11-19
20-22
26
June
Quiz 7
6.00
Apply Procedures to prepare and serve yeast bread products.
6.01(8) Apply procedures to prepare yeast breads.
6.02 (3) Apply procedures to adapt yeast bread recipes and products.
Chap. 23
Chap. 23
Apply Procedures to prepare and serve cakes fillings and frostings.
7.01 (7) Apply procedures to prepare cakes, fillings and frostings.
Chap. 24
7.02 (3) Apply procedures to adapt cake, fillings and frostings recipes & products.Chap. 24
7.03 (1) 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!