J. F. Webb High School
FOODS I
COURSE SYLLABUS
Fall 2013
Mr. Stacey Smith
Teacher, Family and Consumer Science
J. F. Webb High School
3200 Webb High School Road
Oxford, N.C. 27565
Phone (919) 693-2521
Fax (919) 693-2589
Email:smiths3@gcs.k12.nc.us
Schedule:
Foods I– 1st Period
Planning Period–2nd
Foods I -3rd Period
Foods I -4th Period
Remediation- Mon. & Thu.
5:30-6:00 P.M.
www.gcs.k12.nc.us/jfwhs/site/default.asp
COURSE DESCRIPTION:
Foods I-
This is a one-block course introducing students to Employee Food Safety practices techniques. Food
safety and sanitation receive special emphasis, with students taking the exam for the ServSafe
Employee Food Safety credential from the National Restaurant Association. Students will grasp
knowledge of basic kitchen equipment and proper flow of kitchen for the production of safe flavorful
foods. Students develop skills in preparing foods such as light salads, cookies, soups and breads,
while understanding the use of proper equipment for specific jobs. A real or simulated in school food
business component allows students to apply instructional strategies and workplace readiness skills
to an authentic experience and to develop a portfolio and to enhance FCCLA activities. Skills in
science, math, management, art, world history, and cultural and physical norms along with
communication are reinforced in this course. Work-based learning strategies appropriate for this
course include school-based enterprises, field trips, job shadowing, and service learning.
COURSE COMPETENCIES:
1.Students will understand safety and sanitation for food preparation.
2. Students will understand processes and benefits of a work plan and teamwork for
preparing healthy food.
3.Students will understand food conservation practices
4. Students will remember recipe parts and sources.
5. Students will remember equipment and procedures for its use and care.
6. Students will remember measuring, cutting/preparation, mixing, and adjust
recipes.
7. Students will understand how to interpret food label information and adjust
recipes.
8. Students will understand procedures, equipment and cooking methods in food
preparation.
9. Students will understand principles of basic table setting and meal service.
10. Students will understand principles of table manners.
11. Students will understand the six nutrient groups in food.
12. Students will understand nutritional needs through the life cycle, special
nutritional needs, and types of eating plans.
13. Students will understand influences on food choices.
14. Students will understand guidelines for healthful food choices.
15. Students will understand strategies of selecting and storing food.
16. Students will understand strategies in meal planning.
17. Students will apply methods to prepare healthy meals and snacks.
COURE OUTLINE:
First 9 weeks:
Safety and sanitation for food preparation.
Work plan and teamwork for preparing healthy food.
Food conservation practices
Recipe parts and sources.
Equipment and procedures for its use and care.
Measuring, cutting/preparation, mixing, and adjust recipes.
Food label information and adjust recipes.
Procedures, equipment and cooking methods in food preparation.
Basic table setting and meal service.
Second 9 weeks:
Table manners.
Six nutrient groups in food.
Nutritional needs through the life cycle, special nutritional needs, and types of
Eating plans.
Influences on food choices.
Guidelines for healthful food choices.
Selecting and storing food.
Strategies in meal planning.
Prepare healthy meals and snacks.
TEXTBOOKS, RESOURCE MATERIALS, MEDIA SUPPORT:
The Foods For Today and Guide To Good Food course books, (located on teacher webpage),
along with a Classroom Resource Library consisting of computer software, culinary and
industry magazines, cookbooks, videos, and instructor handouts will be used.
SUPPLY LIST / DEADLINES:
You will be expected to get the following supplies for class:
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#2 Pencils, black or blue ink pen in class –DAILY
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Sharpie Markers –DAILY
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Highlighter
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3-Ring Binder – DAILY
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Dividers for Binder
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Lose-leaf Notebook Paper
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Calculator (cell phones may not be used as calculator)
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Ponytail Holder or hairnet for any hair that touches the back of the collar- DAILY
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One Box of Tissue
One Bottle Hand Sanitizer
One container of tennis balls = 5 extra points to final grade
CLASSROOM AND KITCHEN PROTOCOL
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When the bell rings students will be in their seats with: 3 ring binder, pen or pencil, and
markers.
Copy the bell work assignment from the board in your notebook, work quietly by yourself,
and wait for further instructions for the teacher.
Cell phones, mp3 players and other electronics are to be silent mode and not visible.
Each group will fill out a lab planning project sheet prior to lab.
After labs are completed, kitchens are to be cleaned and sanitized. Dishes are to be washed,
dried and put away. Floors must be swept and mopped.
Students are not allowed to leave the kitchen until the Chef or Sous Chef checks off all
kitchen duties.
Parents and Students must sign Student Safety Agreement prior to entering the lab.
Right before the bell rings everyone should: be in assigned seat, be quiet, gather all their
materials, check around their assigned desk or table for trash and wait for the teacher to
dismiss the class.
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CLASSROOM MANAGEMENT PLAN
All Career and Technical Education classes strive to prepare students for
adult life by teaching skills and behaviors that will be valued in the workplace. The
following expectations are stressed and graded in Mr. Smith’s Career and Technical
Education classes.
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Attendance – Be here on time each day, prepared to work, dressed appropriately. If
you are more than 51 % late or leaver before completing 51% of class you will be
considered absent, which will require seat time. All seat time for my classes will be
completed only with myself. (I will not except seat time for my classes under
another instructor.)
Communication- Students are strongly encouraged to ask questions, voice concern
during, before or after class (respectfully). Visit the teachers webpage, email, phone
call, letter or in person communication is accepted.
Cooperation- listen the first time instructions are given. No food or drinks are
permitted unless provided by teacher.
Quality- Show determination to complete tasks, be consistent in quality, focus on
the task at hand. Be careful and persistent workers.
Privileges- Six hall passes will be issued per semester, students must use sound
judgment when using these passes.
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Respect- Use appropriate language, be honest and truthful, be respectful of peers
and adults.
Responsibility- Complete work on time, follow directions, and use resources to
answer questions. Ask for help when needed and contribute to class discussion.
Safety- Follow safety rules and procedures and keep work area organized.
Team- Work as a productive team member in a variety of roles.
Grading Scale:
A…………..100-93
B……………92-85
C………….84-77
D………….76-70
F……..Anything below a 69.4 % is failing
GRADING SYSTEM:
Attendance is very important in this class. This class simulates a work
environment therefore your daily participation is a vital part of your grade.
The grading system is as following:
Class Work/Homework
Daily Lab Work, Notebook and Quizzes
Final Project/ Issue Paper/Test
30%
60%
10%
End-of-Course-testing – Final Exam will count 25 % of the Final Semester Grade.
ATTENDANCE
Students are expected to be in class daily and to be engaged in the learning
process. Regular attendance is essential for success in school and in life. Research
shows that students with 95% or above attendance are more successful
academically by earning better grades and performing better on college entrance
exams. Granville County Board of Education requires that the successful completion
of any specific course shall include attendance for a minimum number of days per
semester of the class sessions. Students automatically fail for a given semester
should they miss more than 8 days for a given class in a semester. (Page 5 JFW Student
Handbook)
MAKE-UP WORK
The following is Mr. Smith’s policy on make-up work. Any work missed is
automatically entered as a zero in grade book. Students are responsible for contacting Mr.
Smith on missed work/deadlines.
 All missed work may be made up within two days to receive full credit. Assignments
turned in after that will be t the teacher’s discretion.
 It is the student’s responsibility to initiate contact with the teacher to get make up
work.
 During the last 5 minutes of class copy the missing activities and collect any missing
handouts form the “Absent work Notebook” and visit the teacher webpage for class
notes.
 If you need to make-up a test you must make arrangements with the teacher during
the last 5 minutes of class. Tests can be made up before school, during lunch, or after
school and only if previous arrangements have been made.
 Lab cannot be made up, however the student may elect to make up the lab at home
at there own cost or complete the teacher’s alternate assignment.
ACADEMIC INTERGRITY
The integrity of the academic program and the evaluation of each student’s
achievement are of primary concern to educational institutions. Cheating on an educational
exercise not only reflects dishonesty on the part of the student, but also diminishes the
value of the work done by his/her classmates. Students who cheat or plagiarize (using
another’s words, idea or wiring as one’s own) shall be subject to the following: referral o the
assistant principle; parent/guardian contacted; a zero recorded for the exercise; possible
detention and /or suspension; and /or removal fro the course with a grade of “F” recorded
on the transcript.
COMPUTERE USE
The use of any Granville County School computer is a privilege, not a right. Users of
computers are obligated to conform to county and individual school policies ands directions
given by a staff member. Students will avoid using non-class related sites and application
during instructional time unless permission has been granted. Students will make every
attempt to charge their laptops at home. Depending on the nature of the situation, students
who violate this regulation shall be subject to disciplinary action, or as the case is with any
other property of the Granville County Schools, be held responsible for the cost of repair,
replacement or maintenance of any damaged equipment or materials.
Mr. Stacey Smith Webpage
1. Visit Http:// www.gcs.k12. nc.us/jfwhs/site/default.asp
2. Click ”Teachers Webpages” tab located at the top right hand corner of the J.F. Webb
home screen
3. Click on Stacey Smith
This is where you will find the course syllabus, notes, assignments, blogs, study
guides, recipes, projects, extra credits and much more. Expect new notes to be
posted to the teacher’s webpage on Fridays. All students must create a gaggle
account. Gaggle is a free email account that can be accessed from J.F. Webb High
School. Some class assignments will need to be sent using this form of
communication. Computers are available to all students in the Media Center before
and after school during students designated lunch.