Foods and Nutrition 1
Teacher: Kristy Collins
Department: Family and Consumer Science
Grades: 10-12
1 Semester
Course Description:
This entry level semester course is designed to assist high school students in making critical decisions
about food, which contributes to health and well being. Laboratory instruction is included as an
application process. Labs will address health and nutrition related issues as well as learning
preparation skills that will lead to success in a professional kitchen should a student desire a career in
a culinary field.
Lab Fee: $15-covers part of the food costs for labs.
Units of Study
#1. Nutrition
-influences on food choices
-advertising and the consumer
-6 Basic Nutrients(protein, fats, carbohydrates,
vitamins, minerals, water)
-caffeine-why and how to avoid
-current nutrition trends
-food guide pyramid
-nutrition food labeling
#2. Safety and Sanitation
-prevention of food poisoning
-safety in the kitchen
-health department regulations
-safety and sanitation in the professional kitchen
#3. Kitchen Management
-measuring techniques
-abbreviations
-recipe terms
-using recipes
-working in the lab
-working in the professional kitchen
-Labs: Puppy Chow; No Bake Cookies; Breakfast
#4. Breakfast and Eggs
-nutritional value and importance of breakfast
-nutritional value of eggs
-cooking with eggs
-Labs: Omelets; Waffles
#5. Yeast and Quick Breads
-compare and contrast yeast and quick breads
-Labs: Muffins; Biscuits; Pancakes; Pizza
#6. Cookies
-types of cookies
-preparation methods
-Labs: Chocolate Chip Cookies; Oatmeal Cookies;
Peanut Butter Cookies; Cookie of Choice
#7. Culinary Schools
-presentations from the following culinary schools
discussing culinary programs at those schools and
future career options for students interested in a
career in an area of the culinary field
-Guest chefs and speakers: Johnson and Wales;
Culinary Institute of America; Sullivan University;
Egg Council of Ky
#8. Meats and Poultry
-types of meats and cooking methods used for
each
-types of poultry and cooking methods used for
each
-Labs: Hamburgers; Tacos; Spaghetti dinner
9. International Cuisine
-introduction to foreign cuisine and the factors that
influence cuisines of the world
-discussion of holiday traditions of country of
choice
-Foreign cuisine project and food sample for
“Holidays Around the World” class activity
**Open Labs**
Throughout the semester, students will have open labs where they may bring items of
their choice to prepare within their lab group.
Classroom Rules and Expectations
-Foods Labs-Students are expected to participate in all aspects of lab. Grades are
determined by group cooperation and involvement, product appearance and flavor,
following directions and safety and sanitation procedures used. Attendance is crucial to
your lab experience and grade! Please don’t miss labs. Procedures learned in labs are
tested. Labs are worth 30 points per lab.
-Notebook or folder-Students need a 3 ring binder notebook or folder to hold handouts
given in class. Notebooks are checked randomly for completeness. Some homework
assignments may come from notebooks. Periodically open notebook quizzes are given
to also check that notebooks are up to date.
-Tests and Quizzes- Quizzes and tests are given approximately every 2-3 weeks
depending on content covered. An exam that covers the first 9 weeks will be given,
along with an exam that covers weeks 10-18.
-Grading Methods-Grades will be compiled from the total points possible to be received
during the grading period. Points will be given for the work and effort exhibited toward
the following: participation; class work; homework; quizzes; 9 weeks exams; notebook;
projects; and labs.
Online Classroom
Parents and students are encouraged to utilize this resource throughout the year. The
Teacher Website allows parents to stay up to date with what is being taught in the
classroom and allows students access to class notes and assignments. It is a great tool
to use when a student has been absent from class. On the website I will post
announcements, class assignments, and reminders for students.
To access my Teacher Website follow these steps:
1. Go to www.scott.kyschools.us
2. On the Bottom Left of page; click on Scott County High School
3. Click on Teacher Website located under School Links on the right side of your
screen
4. Click on Collins, Kristy
5. Choose the Class Name you are currently enrolled in.