1. FOODS A SYLLABUS
A food donation of $35 is recommended for us to achieve the desired labs planned for this course.
Please pay your payment through FEE PAY online. Thank you! 
SUPPLIES: You will need a Folder, Paper and pencil E V E R Y DAY.
Textbooks: Food For Today by Helen Kowtaluk and Alice Kopan, Glencoe/McGraw-Hill,
2004
Guide to Good Food by Velda L. Largen and Deborah L. Bence, Goodheart-
Willcox Co., Inc. 2004
MATERIAL COVERED:
Safety & Sanitation
Recipe Reading
Cooking Terms & Techniques
Equipment Identification
Basic Nutrition and Food Labels

2. OBJECTIVES: Essential Learnings
EXPLAIN WHAT A WORK CENTER IS AND DEFINE PRINCIPLES OF THE KITCHEN
IDENTIFY WAYS TO PREVENT COMMON KITCHEN ACCIDENTS
DISCUSS SPECIAL SAFETY NEEDS
EXPLAIN HOW PROPER FOOD HANDLING PRACTICES CAN PREVENT FOODBORNE ILLNESS
IDENTIFY MEASURING TOOLS AND PROPER MEASURING PROCEDURES
IDENTIFY MEASURING EQUIVALENTS
DEMONSTRATE TEAMWORK AND TIME MANGEMENT IN FOODS LAB
EXPLAIN HOW TO INTERPRET NUTRITIONS INFORMATION FOUND ON FOOD LABELS
DESCRIBE METHODS USED TO DETERMINE WHETHER A PERSON’S WEIGHT IS AT A HEALTHY LEVEL
IDENTIFY THE CHARACTERISTICS OF ANOREXIA NERVOSA AND BULIMIA NERVOSA

3. PLEASE DO NOT BRING ANY OF THESE ITEMS.
CLA S S OPER AT I O N S
*PHONES, IPODS, TOYS, GAMES & FOOD ARE NOT REQUIRED FOR THIS CLASS AND ARE NOT PERMITTED.
PLEASE DO NOT BRING ANY OF THESE ITEMS.
*Approximately Every week will cover a new topic, there will also be a lab with it.
* We will change lab groups every 4-5 labs
*Every student is responsible for being cooperative and respectful in labs.
*Note outlines are available on-line and you are responsible for printing these off as they will enhance the class learning experience
YOU MUST HAVE THE NOTE OUTLINE PRINTED TO RECEIVE
THE 5 PTS. TAKING NOTES = 10 POINTS (this is participation) 

4. StaY in Your chair until the bell rings.
On LAB daYs the kitchen must be cleaned before ANY group member leaves.
Please be in class on time. We have cleaning opportunities available for students with time management issues.
Refrigerators and food storage closet, AND TEACHER OFFICES are for teacher use ONLY.

5. *DailY assignments are generally done in class.
*Notes are taken IN CLASS.
If You are absent You can use the notebook in class to take these notes before or afterschool
*Labs
ABSENCES:
You have 2 days per each day absent to make-up work
MAKE- UP OF A LAB MUST BE DONE AT HOME. YOU HAVE 1 WEEK
TO MAKE THIS UP. A SAMPLE OR DIGITAL PICTURE OF THE PROCESS MUST BE INCLUDED WHEN YOU HAND IN YOUR MAKE-UP SHEET.
LATE WORK: Is not accepted. Use class time accordingly. 

6. Points are Earned through Daily Assignment Labs Tests Notes
GRADES:
Points are Earned through
Daily Assignment
Labs
Tests
Notes
Lab Evaluations A A- B+ B B- C+ C- D+ D D- F

7. L A B E V A L U A T I O N S EACH LAB IS WORTH 20 POINTS
10 -ACTIVELY PARTICIPATING IN LAB
5- LAB EVALUATION SHEET (COMPLETING YOUR TASKS)
5- LAB EVALUATION QUESTIONS (NOTEBOOKS, CHECKED ON TEST DAYS)
IT IS YOUR RESPONSIBILITY TO WRITE DOWN THE LAB QUESTIONS AND ANSWER THEM AFTER EACH LAB. THE PURPOSE OF THIS IS TO DEMONSTRATE UNDERSTANDING OF THE CLASS CURRICULUM.
If you are absent the day of the lab, you are required to make it up at HOME. Your make-up lab sheet acts as the evaluation and should be handed in when you make up the lab( along with a sample), AND when you turn in your notebook.