Teacher(s):

Time:

The

Course OrganizerStudent:

Course Dates:

This Course:

Course Questions:

isabout

Mary Jo Gruneich

Family and Consumer Science 8

Introductory skills to food selection, preparation and service.

1. What are the safety procedures for working in the foods lab?

2. How is resource management critical to the success in the kitchen?

3. How do you operate food preparation equipment safely?

4. How does cooking terminology apply to the preparation and serving of food?

5. How do you manage and organize tools, equipment and supplies to succeed in the food preparation?

6. How do you show respect for the classroom materials, personal equipment and materials while using them in the lab setting?

7. How do you write a simple menu and grocery list?

8. How do you save money while purchasing food?

9. How do you use career preparation skills to prepare for the world of work?

10. How do you demonstrate effective teamwork skills?

What? How?Critical unit Concepts Lab PerformanceCritical Unit Concepts Unit ExamsExamples of Concepts Food Prep QualityEquipment Safety Demonstrations

Critical Content

CommunityPrinciples Learning Rituals

Course Map This Course:

includes

PerformanceOptions

Student:

Critical Concepts

Learned in theseUnits

Family and Consumer Science 8

Teamwork Respect

Positive Work Ethic

Resource Sharing

Observation

Collaboration

Demonstrations Infinite Campus

Course Organizer Assignment Notebook

District Reading Strategies: Q-A-R, Knowledge rater, etc.

Routine Housekeeping Lab Routines

Peer teaching

Demonstration

Extra Credit Choices

Recipe options

Extended work time

Equipment Safety Following Directions

Resource Management Consumerism

Technology Food Service Skills

Employment Skills Money Management

Self-Evaluation Nutrition and Food Choices

Introduction to the Kitchen Food Preparation & Nutrition Menus, Food Buying & Meal Service

Kitchen Safety Recipes Lab Procedures

Food Safety & Sanitation

Basic Food Groups Cooking Skills Food Choices

Cooking Labs-all food groups prepped

Meal Planning Budgeting Table Etiquette

Meal Event