Welcome to Food and Nutrition
This course is designed to prepare students to be self-sufficient in the kitchen in all aspects of planning, preparation, and nutrition.
***Successful completion ("C" or higher) of this course is a prerequisite for enrollment in Culinary Skills 1.
***Successful completion ("C" or higher) of this course is a prerequisite for enrollment in Culinary Skills 1.
Grading Policy:
Students will be provided a variety of ways to earn their grades in this class. All assignments will be
graded on a point schedule.
Positive attitude, effort, and class participation are important in this class and determine a student’s final
grade.
Final letter grades are based from the same information as in the student handbook.
Grading will be cumulatively based on the following:
Homework/Worksheet Activities (30%)
Projects/Exams/Food Labs (70%) - Labs based primarily on process and participation rather than the
actual final product.
Students will be provided a variety of ways to earn their grades in this class. All assignments will be
graded on a point schedule.
Positive attitude, effort, and class participation are important in this class and determine a student’s final
grade.
Final letter grades are based from the same information as in the student handbook.
Grading will be cumulatively based on the following:
Homework/Worksheet Activities (30%)
Projects/Exams/Food Labs (70%) - Labs based primarily on process and participation rather than the
actual final product.
Topics may include, but are not limited to:
Textbook: Foundations of Restaurant Management & Culinary Arts - Level 1 and 2
1. Kitchen Safety and Sanitation
A. Kitchen Safety
B. Kitchen Sanitation
C. Lab Contract
D. Food Equipment
E. Combining Kitchen Safety and Sanitation
2. Kitchen Fundamentals
A. Complete Recipe Components
B. Kitchen Measurements/Adjusting Recipes
C. Recipe Template
D. Bisquick Cook-off
E. Food Prep Terminology
F. Knife Skills
G. Home Cookin'
3. Dietary Choices and Influences
A. Breakfast
B. My Plate
C. Eating Disorders
4. Culinary Exploration
A. Fruits/Vegetables
B. Vegeterian
C. Grains
D. Dairy
E. Proteins
5. Nutrition
A. Nutrition Needed by Your Body
B. Reading Labels
C. Super Size Me
6. Informed Consumer
A. Smart Consumer
B. Meal Planning
C. Advertising
Textbook: Foundations of Restaurant Management & Culinary Arts - Level 1 and 2
1. Kitchen Safety and Sanitation
A. Kitchen Safety
B. Kitchen Sanitation
C. Lab Contract
D. Food Equipment
E. Combining Kitchen Safety and Sanitation
2. Kitchen Fundamentals
A. Complete Recipe Components
B. Kitchen Measurements/Adjusting Recipes
C. Recipe Template
D. Bisquick Cook-off
E. Food Prep Terminology
F. Knife Skills
G. Home Cookin'
3. Dietary Choices and Influences
A. Breakfast
B. My Plate
C. Eating Disorders
4. Culinary Exploration
A. Fruits/Vegetables
B. Vegeterian
C. Grains
D. Dairy
E. Proteins
5. Nutrition
A. Nutrition Needed by Your Body
B. Reading Labels
C. Super Size Me
6. Informed Consumer
A. Smart Consumer
B. Meal Planning
C. Advertising
Health & Nutrition Links:
https://www.supertracker.usda.gov/(Individualized Plan)
www.choosemyplate.gov (General Info)
FastFoodNutrition.org
MyFitnessPal
FindTheBest Nutrition Comparison
Sugar Stacks
MSNBC "Just Eat It" (Airs April 22, 2015)
https://www.supertracker.usda.gov/(Individualized Plan)
www.choosemyplate.gov (General Info)
FastFoodNutrition.org
MyFitnessPal
FindTheBest Nutrition Comparison
Sugar Stacks
MSNBC "Just Eat It" (Airs April 22, 2015)