Culture & Foods: Spring 2017

Teachers: Ms. Rizzo and Mrs. Block

Welcome! We will taste our way through many cultures as we learn about and prepare foods from different countries and for various occasions.

Course Requirements: Grades will be based on your ability to demonstrate the following:

● Respect o Punctuality/Attendance (see attached attendance policy) o Effort o Group Cooperation o Following Directions & Safety Rules

▪ Cell phones, iPods, & other personal electronics are NOT PERMITTED during class. Violation of this school policy will negatively impact participation grade and the devices will be confiscated if used during class time without teacher permission.

● Cooking o Following safety/sanitation guidelines o Performance o Kitchen Clean-Up

● Quality of Assignments o Complete class folders o Use Schreiber’s technology to complete a cultural food study o Homework (assignments on next page)

▪ “Your Choice” Projects ▪ “Your Turn” Projects

● Final “Exam” o “Food Truck” Challenge (more details will be distributed...)

“Your Choice” Projects Once each quarter you must choose one of the following to submit via Google classroom on or before February 28th (1st quarter) and April 28th, 2017 (2nd quarter):

1. Read an article in a newspaper, magazine, or on a reputable website that relates to culture and foods. Submit the following digitally via Google classroom.

a. A copy of the article (including the URL if article is from the Internet) (20 points) b. The following information typed in a document file (with your name and date ):

i. Periodical Title & Date (10 points) ii. Author (5 points)

iii. Who was this article written for? (target audience) (5 points) iv. A summary of the article’s main idea (20 points) v. An explanation of how the article relates to a topic covered in this course. (10 points)

vi. ***Your thoughts/reactions after reading this article. *** This should be at least a paragraph that includes your opinion of what the author asserts in the article. For example, do you agree or disagree and explain why , describe something you know now that you didn’t know before reading it, etc...) (20 points)

vii. REMEMBER to edit your work and use “spell-check.” Use complete sentences, proper grammar, and appropriate punctuation. (10 points)

2. Watch a TV show, movie, or online video that relates to topics covered in the course (viewing time should be at least 20 minutes ). Submit the following digitally via Google classroom:

a. A document that includes your name, class period, date, and homework #: i. Title of program and/or Website (10 points)

ii. Date viewed (5 points) iii. Who was this video/show created for? (target audience) (10 points) iv. Summary of the episode that includes details about the topic/characters/issues presented

that only someone who watched it would know (30 points) v. Explain specifically how the content of this video relates to material covered in this

course (10 points) vi. ***Your thoughts/reactions after viewing the show.*** This should be at least a

paragraph that includes your opinion of what you viewed. For example, do you agree or disagree with what was presented and explain why , describe something you know now that you didn’t know before watching it, etc...) (25 points)

vii. REMEMBER to edit your work and use “spell-check.” Use complete sentences, proper grammar, and appropriate punctuation. (10 points)

3. Teach the class how to make a cultural favorite! You may even bring in a mature family member or friend to help you. Make arrangements with your teacher in advance to choose a convenient time for all. Recipe selection, shopping, and demonstrating necessary techniques must be discussed in advance. Grading criteria will be discussed at pre-approval meeting.

4. Write a Restaurant Review and submit the following digitally via Google classroom:

a. The written review must be in complete sentences, grammatically correct (10 points), and include a detailed assessment of the following (10 points each):

i. décor

ii. food presentation iii. food quality iv. service v. menu variety/nutritious options

vi. cleanliness vii. which culture the restaurant represents and whether or not you feel this theme is well

represented by the food/decor/service viii. whether or not you would return/recommend this restaurant to others and explain why

ix. a photos of the restaurant’s décor and an item you ordered

5. Interview a professional in a field related to course content (i.e. restaurant employee, cook/chef, culinary student, etc.) Complete a typed transcript of your conversation that includes at least the following information:

a. Job title, hours, major responsibilities (15 points) b. Education/work experience needed to enter field (15 points) c. Likes/Dislikes about job/career (15 points) d. Advice for interested students (15 points) e. Other items of interest to you personally and/or specific to this job (10 points) f. Your reactions/thoughts about whether this career would be one you would consider pursuing.

Explain why or why not. (20 points) g. REMEMBER to edit your work and use “spell-check.” Use complete sentences, proper

grammar, and appropriate punctuation. (10 points)

6. Film your own Cooking Show or “How To” demonstration on a particular topic related to the course. Bring it in to show the class (requires teacher pre-approval… grading criteria will be discussed during pre-approval meeting) .

7. Design your own project (requires teacher pre-approval)

“Your Turn” Projects

During the semester you will choose 2 recipes to prepare on your own. Once each quarter you will be required to prepare a dish, include the information requested below, and submit the following assignments digitally via Google classroom. ***”Your turn” assignments are due on March 31st and May 31st, 2017.

Recipe Information & Evaluation

For each recipe submitted you must include the following (10 points each):

1. Recipe Title, Ingredients, and Amounts used (listed in columns) 2. Step-by-Step directions to prepare the food item (or copy of the recipe) 3. Date & Time Prepared 4. Who tasted the finished product? What was the reaction to the finished product? (Include details

of taster likes/dislikes and reasons behind them.) 5. What, if anything, would you do differently if you were going to prepare this recipe again and

WHY? 6. Describe the cultural origin of this food item (report your findings and your source website ). 7. Identify which fruits and/or vegetables are included in this dish and explain how they affect the

overall taste, texture, and presentation of the recipe, as well as whether or not they are readily available in the recipe region of origin.

8. Explain the cultural significance of this dish (i.e. holiday, symbolism, time of day typically served, etc…)

9. Photo(s) of process and/or completed dish. 10. REMEMBER to edit your work and use “spell-check.” Use complete sentences, proper

grammar, and appropriate punctuation. (10 points)

Final Recipe Collection As we prepare Appetizers, Main Courses, and Desserts from all over the world, you will collect the recipes, take photos of your final products, and compile them into a cookbook, presentation, or other digital format for your future use. This will be your final project of the course, and is due no later than June 9th, 2017.

Attendance Grading Policy: The majority of your grade in this “lab style” course is based on your effort and participation with assigned tasks and cooperation with your kitchen team. Thus, if you are not present and engaged for the entire class period, your participation grade will be affected. Excused absences and/or latenesses can be made up during FACS department “extra help” time or on a student’s unscheduled class period by appointment. If the missed class time is not made up in person by the student, the following grading policy will go into effect:

Attendance Daily Lab Grade (if NOT made up)

Make up Options

EXCUSED absences HALF credit for that day’s lab will be factored into the student’s grade for the quarter

Can be made up IN PERSON for FULL credit before the end of that marking period ONLY

LATENESSES Points will be deducted from each day’s lab grade relative to how late the student enters the class

Can be made up IN PERSON for FULL credit before the end of that marking period ONLY

MORE than 4 absences Student receives an “F*” for the quarter due to Schreiber’s 85% attendance rule

Can be made up IN PERSON for FULL credit before the end of that marking period ONLY

UNexcused absence/cut “0” will be factored into the student’s grade for that lab day

Cannot be made up