Course Syllabus: Foods II

Ms. Kyley Brooks

Room 216
kyleybrooks@hotmail.com
541.555.6626 Ext. 216

Course Description
This course will teach students how to not only make healthy food choices. They will learn and
demonstrate advanced food preparation techniques. Students will be encouraged to share their
knowledge of food and nutrition with their families.

Course Objectives (as given by the Utah Office of Education)

1. Students will review and apply the skills of kitchen management, safety and sanitation.
2. Students will demonstrate food preparation techniques and nutrition of salads.
3. Students will demonstrate food preparation and nutrition of soups and sauces.
4. Students will demonstrate food preparation and nutrition of casseroles.
5. Students will explore health concerns incorporating MyPyramid and dietary guidelines
throughout the life cycle.
6. Students will apply skills for consumerism and budgeting as it applies to meal planning, meal
management, and meal service.
7. Demonstrate food preparation techniques and nutrition of yeast breads and pastries.
8. Define and utilize culinary vocabulary.

Required Texts and Other Supplies

Text: Food & You 2 by L.E. Bubbles
Apron (to leave in the classroom for the semester)

Assignments
Major Assessments
Three Exams - There will be a vocabulary exam, a mid-term exam, and a final exam. These
exams are designed to assess students knowledge of the material learned in class. The final
exam will include assessment of the proper technique of preparing foods such as knife skills.

Healthy Recipe Book - Students will create a recipe book with twenty recipes. Students will
adapt original recipes to create healthier (less fat, less sugar, added nutrient) recipes. Both
the original recipe and adapted recipe will be included in the book. The last day of class we
will make an adapted recipe from each book. This recipe book will encourage healthy cooking
outside of the classroom and will allow students to experiment with the adaptation of recipes.

Weekly Assignments
Weekly Journal Entry - Each Monday students will write down an attainable nutrition and
exercise goal for the week. They will report back to their journal the following week and create
a new goal or work on the same goal to work on the rest of the week. They will have an
opportunity to, but will not be required, to tell the class about their goal.

Kitchen Assignments
For each day we are cooking in class, there will be an in-class assignment given to go along
with the theme of the unit. This assignment will be a group assignment and will look at the cost
of meal planning. Part of the assignment grade will include kitchen clean up duties.
Homework
There will be no more than ten homework assignments given out during the semester. The
homework assignments will help students retain the information learned in class and may
present new material for the next lesson. Students are asked to complete these homework
assignments on time. I will accept late work with a 10% grade reduction for each class day late.

Class Participation
Class participation grade consist of 5% of the final grade. I am looking for students who are
prepared for class, participate in class discussion, and show a willingness to learn.

Extra Credit
Extra credit opportunities will arise throughout the semester. These opportunities will be
made known to all students and will consist of activities such as cooking a healthy meal for
the student’s family, creating a recipe, and creating a poster about a food group we’ve learned
about.

Grading Criteria
Tests - 30%
Kitchen Assignments - 30%
Recipe Book - 20%
Homework - 15%
Class Participation 5%

Grading Scale
89.5% - 100% A
79.5% - 89.4% B
69.5% - 79.4% C
59.5% - 69.4% D
59.4% and below F

Class Policies
Students are to be on-time and prepared for class. Food and drink is allowed in the
classroom, but if the rule is abused, I reserve the right to take the privilege away. Students are
asked to have their cell phones on silent and out of sight.

Academic Support
I am available in my classroom before school at 7:30 am and after school until 4:15 pm. I am
willing to set up appointments with students and/or parents at other times as well.