Sophomore, Junior and Senior
This course includes basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applies nutrition for people of all ages. Student will study food preparation from all aspects of the MyPyramid.
Major Assessment Given or Used in Class
Written tests, Internet research activities, worksheets, and cooperative learning activities, laboratory experiences, written evaluations, rubrics and checklists.
Food for Today: Glencoe McGraw-Hill
1. Explain ways in which baking is both an art and a science. (Goal 11.B4d)
2. Identify and use tools of measuring and baking to promote efficiency and avoid waste of resources. (Goal:11.B.4b)
3. Identify customary and metric units of measure. (Goal: 6.D.4)
4. Deduce how to measure different ingredients accurately, using appropriate equipment,. (Goal: 6D.5)
5. Verify the purpose of leavening agents in baked goods. (Goal: 7.C.5b)
6. Relate reading to prior knowledge and experience and make connection to related information (Goal: 1.b.5a)
Title of Units of Instruction
1. Introduction to MyPyramid Chapter 10
2. Kitchen Basics Chapter 20 and 21.
3. Recipes Chapter 23-27
4. Grains Chapter 30
5. Dairy Chapter 32
6. Eggs Chapter 33
7. Panther Bakeshop Project
8. Quick Breads