foods-10

baking-basics-1020-recipes
food-basics-1010-recipes
meal-planning-1-module
Foods 10 Course Outline
Foods 10 Course Outline Teachers: Mrs. L. Gordon-Reece lgordonreece@rvschools.ab.ca Textbooks: Food for Life and Food for Today This course is a three credit Introductory Level Foods Course. In this course we will cover the basics of three modules which will provide you with the prerequisites and background information for future food science modules. Each module is worth 1 credit toward your high school diploma (a score of 50% or greater is necessary to earn your credit). There will be teacher directed time as well as independent work time. **Students should note, you can expect at least 50 % of the course to be theory oriented and enhanced by labs where applicable. http://www.rockyview.ab.ca/home/21stC/assessing/assessment_policy/read/HK-Assessment-communicationofStudentLearning20090604.pdf/view Introductory Level Credits: FOD 1010 Food Basics We know that “You are what you eat!” - Canada’s Food Guide to Healthy Eating assists you to make wise food choices. Success preparing food depends on understanding recipes and equipment, care in handling food, as well as safe and efficient work habits. This module is the prerequisite for all other foods modules, therefore you must earn a mark of 50% or greater to proceed with any further foods modules. FOD 1020 Contemporary Baking Delicious cookies, cakes, muffins, and crepes begin with understanding the ingredients from which they are made. Skill combining these ingredients transforms them into the baker’s pride. FOD 1040 Meal Planning I A meal can let you be creative and enjoy eating with others or it might simply satisfy your need to eat before you get on with your day. In planning and preparing successful meals you must understand your needs at the time. We will explore what variations to include in your meal planning while you prepare breakfasts, lunches and dinners with desserts that must be visually appealing and meet Canada’s Food Guide. EVALUATION: Each program equals one credit and will be evaluated as follows: Activities/Assignments 40% Labs 40% Module exam and/or quizzes 20% There are no exemptions from the food science exams. There are no midterms marks for the Food Science 10/20/30 courses. You will receive final marks for each credit earned on your report card. There is no cumulative exam given for the semester. Appeal Procedure: Students will have seven days to appeal an activity/lab mark or an exam score following the date of return of the corrected paper. Supplies Required: A duo-tang will be provided. You must supply your own loose leaf and a pen/pencil must be brought to every class. Students with long hair must have an elastic to hold hair back for the labs. Aprons are supplied for the cooking labs and must be worn. No hats are to be worn in the lab/classroom. A hairnet may be provided. (Note: attending class without required supplies will result in a telephone call home). Student Responsibilities: come to class on time; be prepared with all your supplies; be attentive and ask questions by raising your hand; observe and practice safety rules in the lab; keep a neat and organized notebook, treat each other politely and with respect; be honest. Do not bring your jackets or food/drinks into the classroom. Water bottles are permitted. Students may not leave the classroom without the teacher’s permission. If you miss a class, then it is your responsibility to find out what you have missed and do the work and pass it in. Missed labs are recorded as “m” (missed – scored at a “0”), and you are required to complete the lab at home and pass in a parent signed verification/evaluation form before the end of that module to receive credit for the lab. At the end of the reporting period missing work is recorded as “m” for missing and scored at a 25%. Check Power School. Late Policy: If you arrive in class after the bell, you are marked “late” on the computer “Power Schools” attendance program. The first and second time you are late you will receive a warning. The third time you are late, you may not be allowed to participate in the cooking lab, if one is scheduled for that class (if you want marks for the cooking lab, you will be required to complete the lab at home). The fourth time you are late to class you will receive a phone call to your parent or guardian to inform them of your frequent tardiness to class. Subsequent lateness to class will involve administrative support. If you are coming late to class from another class, please bring a note from that teacher for admittance. This is a cumulative process for the term. Cell Phones and iPods: Leave you cell phones in your locker! If you bring one to class you will be asked to pass it in to me and at the end of the day you will have to pick it up from an administrator at the office. If you have an iPod you may use it with teacher permission only. You may not use your iPod during a cooking lab, or during lesson/demonstration instruction. You may listen to your iPod during independent work time with Teacher permission. Student Name: ______________________Class: _____________ Parent Signature: ______________________ Office Hours: Tuesday 8:15-8:45am and Friday 8:15-8:45am.
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