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!