Nutrition & Food Preparation I

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NUTRITION & FOOD PREPARATION IMIS03 09131This introductory course will prepare students to make critical decisions about food that will contribute to their health and well-beingof themselves, their families and their communities. The course may include basic food selection and storage, accurate andappropriate measuring, basic cooking terms and techniques, and working safely in the kitchen. Students will l earn how to read foodlabels and how to apply them to their eating habits and their dietary needs. Lab experiences will focus on preparing and tasting avariety of foods.Credit ½ or 1 creditMax credit 1LevelGrades 9-12NUTRITION & FOOD PREPARATION IIMIS03 09135This course will examine the nutritional needs of the individual, emphasizing the relationship of diet to health.Enhanced cooking terms and techniques, kitchen and meal management, time and resource management and food preparationtechniques will be explored. This course may include food trends and lifestyle options such as organic foods, vegetarian diets, andconvenience foods, eating out, lactose and gluten intolerance and nutrition supplements. Lab experiences will align with andenhance the course content using a variety of foods and preparation methods.Credit ½ or 1 creditMax credit 1LevelGrades 9-12NFP 1

Standard1CAREER, COMMUNITY, and FAMILYCONNECTIONSIntegrate multiple life roles and responsibilities in family, work, and community settings.Topic 1.2Demonstrate transferable knowledge, attitudes, and technical and employability skills in school, community, andworkplace settings.Student Competencies1.2.11.2.31.2.41.2.8Standard2Topic 2.1Analyze potential career choices to determine the knowledge, skills, attitudes, and opportunities associated witheach career.Apply communication skills in school, community, and workplace settings and with diverse populations.Demonstrate teamwork skills in school, community, and workplace settings and with diverse populations.Demonstrate employability skills, work ethics, and professionalism.CONSUMER and FAMILY RESOURCESEvaluate management practices related to the human, economic, and environmental resources in a global context.Demonstrate management of individual and family resources such as food, clothing, shelter, health care, recreation,transportation, time, and human capital.Student Competencies2.1.3Analyze decisions about providing safe and nutritious food for individuals and families.Standard5FACILITIES and PROPERTY MANAGEMENTTopic 5.2Demonstrate planning, organizing, and maintaining an efficient operation of residential or commercial facilities.Student Competencies5.2.1Apply environmental services standards and procedures in residential and commercial settings.5.2.2Operate cleaning equipment and tools.5.2.3Manage use of supplies.Integrate knowledge, skills, and practices required for careers in facilities management and maintenance.NFP 2

Topic 5.3Topic 5.4Topic 5.5Standard8Topic 8.2Topic 8.3Topic 8.4Topic 8.5Demonstrate sanitation procedures for a clean and safe environment.Student Competencies5.3.5Utilize Centers for Disease Control (CDC) standards.Apply hazardous materials and waste management procedures.Student Competencies5.4.3Practice a recycling program for conservation of resources.Demonstrate a work environment that provides safety and security.Student Competencies5.5.3Demonstrate safe procedures in the use, care, and storage of equipment.FOOD PRODUCTION and SERVICESIntegrate knowledge, skills, and practices required for careers in food production and services.Demonstrate food safety and sanitation procedures.Student CompetenciesDemonstrate safe food handling and preparation techniques that prevent cross contamination from potentially8.2.7hazardous foods and food groups.Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.Student Competencies8.3.6Identify a variety of types of equipment for food processing, cooking, holding, storing, and serving.Demonstrate menu planning principles and techniques based on standardized recipes to meet customer needs.Student CompetenciesApply principles of measurement, portion control, conversions, food cost analysis and control, menu terminology,8.4.7and menu pricing to menu planning.Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of foodproducts that meet customer needs.Student CompetenciesDemonstrate professional skill for a variety of cooking methods including roasting, broiling, smoking, grilling,8.5.2sautéing, pan frying, deep frying, braising, stewing, poaching, steaming, and baking using professional equipmentand current technologies.8.5.3Demonstrate knowledge of portion control and proper scaling and measurement techniques.Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of a8.5.4variety of foods.8.5.5Prepare various meats, seafood, and poultry using safe handling and professional preparation techniques.8.5.6Prepare various stocks, soups, and sauces using safe handling and professional preparation techniques.NFP 3

15Standard9Topic 9.1Topic 9.2Topic 9.3Prepare various fruits, vegetables, starches, legumes, dairy products, fats, and oils using safe handling andprofessional preparation techniques.Prepare various salads, dressings, marinades, and spices using safe handling and professional preparationtechniques.Prepare sandwiches, canapés, and appetizers using safe handling and professional preparation techniques.Prepare breads, baked goods, and desserts using safe handling and professional preparation techniques.Prepare breakfast meats, eggs, cereals, and batter products using safe handling and professional preparationtechniques.Demonstrate professional plating, garnishing, and food presentation techniques.Integrate sustainability in food production and services including menu planning; acquisition, preparation, andserving of food; storage; and recycling and waste management.Demonstrate cooking methods that increase nutritional value, lower calorie and fat content, and utilize herbs andspices to enhance flavor.Apply appropriate cooking terminology when reading and following a recipe.FOOD SCIENCE, DIETETICS, and NUTRITIONIntegrate knowledge, skills, and practices required for careers in food science, food technology, dietetics, andnutrition.Analyze career paths within food science, food technology, dietetics, and nutrition industries.Student CompetenciesExplain the roles and functions of individuals engaged in food science, food technology, dietetics, and nutrition9.1.1careers.Apply risk management procedures to food safety, food testing, and sanitation.Student Competencies9.2.1Analyze factors that contribute to food borne illness.9.2.5Demonstrate practices and procedures that assure personal and workplace health and hygiene.9.2.6Demonstrate standard procedures for receiving and storage of raw and prepared foods.Evaluate nutrition principles, food plans, preparation techniques, and specialized dietary plans.Student Competencies9.3.1Analyze nutrient requirements across the life span addressing the diversity of people, culture, and religions.9.3.2Analyze nutritional data.9.3.3Apply principles of food production to maximize nutrient retention in menus.9.3.4Assess the influence of cultural, socioeconomic, and psychological factors on food and nutrition and behavior.9.3.5Analyze recipe/formula proportions and modifications for food production.9.3.6Critique the selection of foods to promote a healthy lifestyle.NFP 4

Topic 9.5Standard11Topic 11.4Standard14Topic 14.1Topic 14.2Topic 14.4Demonstrate use of science and technology advancements in food product development and marketing.Student Competencies9.5.1Analyze various factors that affect food preferences in the marketing of food to a variety of populations.9.5.3Prepare food for presentation and assessment.HOUSING and INTERIOR DESIGNIntegrate knowledge, skills, and practices required for careers in housing and interior design.Demonstrate design, construction document reading, and space planning skills required for the housing, interior design,and furnishings industries.Student CompetenciesApply building codes, universal design guidelines, and regulations in space planning and arrangement of furniture11.4.5and furnishings.NUTRITION and WELLNESSDemonstrate nutrition and wellness practices that enhance individual and family well-being.Analyze factors that influence nutrition and wellness practices across the life span.Student CompetenciesExplain physical, emotional, social, psychological, cultural, and spiritual components of individual and family14.1.1wellness.Investigate the effects of psychological, cultural, and social influences on food choices and other nutritional14.1.2practices.14.1.3Investigate the governmental, economic, and technological influences on food choices and practices.14.1.4Analyze the effects of global, regional, and local events and conditions on food choices and practices.14.1.5Analyze legislation and regulations related to nutrition and wellness.Examine the nutritional needs of individuals and families in relation to health and wellness across the life span.Student Competencies14.2.1Evaluate the effect of nutrients on health, wellness, and performance.14.2.2Analyze the relationships of nutrition and wellness to individual and family health throughout the life span.14.2.3Analyze the effects of food and diet fads, food addictions, and eating disorders on wellness.14.2.4Analyze sources of food and nutrition information, including food labels, related to health and wellness.Evaluate factors that affect food safety from production through consumption.Student CompetenciesInvestigate federal, state, and local inspection and labeling systems that protect the health of individuals and the14.4.4public.NFP 5

Topic 14.5Evaluate the influence of science and technology on food, nutrition, and wellness.Student CompetenciesAnalyze how the scientific and technical advances in food processing, storage, product development, and14.5.2distribution influence nutrition and wellness.14.5.3Analyze the effects of technological advances on selection, preparation, and home storage of food.14.5.4Analyze the effects of food science and technology on meeting nutritional needs.*This is not listed in the National/State Standards; however, it is strongly suggested by the State Teacher Committee.NFP 6

Nutrition & Food Prep Topics and Related Standards OverviewNUTRITION AND FOOD PREP I, IIFACS IMiddle School FACSMIS03 # 09131, 09135MIS03 # 09022MIS03 # 09006Food Customs and NutritionFood Customs and NutritionFood Customs and NutritionNutritional Needs Through the Life Span (2.1.3,9.3.1, 9.3.5, 9.3.6, 14.2.2)Nutritious Choices (8.5.14, 9.3.2, 9.3.3, 9.3.6, 14.1.4,14.1.5, 14.2.1, 14.2.3, 14.4.4, 14.5.4)Etiquette (9.3.4)Nutritional Needs Through the Life Span (2.1.3,9.3.1, 14.2.2)Nutritious Choices (9.3.2, 9.3.3, 9.3.6, 14.2.1,14.2.3)Etiquette (9.3.4)Nutritious Choices (9.3.2, 9.3.5, 9.3.6)Influences on Customer Choices (9.5.1, 9.5.3, 14.1.1- 14.1.3, 14.2.3, 14.2.4, 14.5.2)Influences on Customer Choices (14.1.1, 14.1.2,14.2.1, 14.2.2, 14.2.3, 14.2.4)Influences on Customer Choices (14.2.1,14.2.3, 14.2.4)Kitchen ReadinessKitchen ReadinessEtiquette (9.3.4)Kitchen ReadinessKitchen Management (1.2.3, 1.2.4, 1.2.8, 5.2.3,11.4.5)Safety and Sanitation (2.1.3, 5.2.1, 5.2.2, 5.3.5, 5.5.3,8.2.7, 9.2.1, 9.2.5, 9.2.6, 14.2.4)Equipment (5.2.2, 5.5.3, 8.3.6)Kitchen Management (1.2.3, 1.2.4, 1.2.8, 5.2.3)Safety and Sanitation (5.2.1, 5.2.2, 5.5.3, 8.2.7,9.2.1, 9.2.5, 9.2.6)Equipment (5.2.2, 5.5.3, 8.3.6)Kitchen Management (1.2.3, 1.2.4, 1.2.8,5.2.3)Safety and Sanitation (5.2.1, 5.2.2, 5.5.3,8.2.7, 9.2.1, 9.2.5, 9.2.6)Equipment (8.3.6)Conservation of Resources (5.4.3)Conservation of Resources (5.4.3)Conservation of Resources (5.4.3)Menu Planning (8.4.7)Menu Planning (8.4.7)Menu Planning (8.4.7)Meal Service (8.5.12, 9.3.4, 9.5.3)Meal Service (8.5.12, 9.3.4, 9.5.3)Meal Service (8.5.12, 9.5.3)Recipe Skills (8.5.15, 9.3.5)Recipe Skills (8.5.15)Measurement and Conversions (8.4.7, 8.5.3)Food Purchasing and Budget (8.5.13)Recipe Skills (8.5.15, 9.3.5)Cooking TechniquesFood Prep Skills (8.2.7, 8.3.6, 8.5.2, 8.5.3, 8.5.4,8.5.5, 8.5.6, 8.5.7, 8.5.8, 8.5.9, 8.5.10, 8.5.11,8.5.12,8.5.13, 8.5.14, 8.5.15, 9.3.3)Current Issues (14.1.3, 14.1.4, 14.1.5, 14.2.4,14.5.2, 14.5.3)Related Careers (1.2.1, 9.1.1)Cooking TechniquesFood Prep Skills (8.2.7, 8.3.6, 8.5.2, 8.5.3, 8.5.4,9.3.3)Related Careers (1.2.1, 9.1.1)NFP 7Cooking TechniquesFood Prep Skills (8.2.7, 8.5.2, 8.5.3, 8.5.4)

Nutrition & Food Prep Topics and Related Standards Overview NUTRITION AND FOOD PREP I, II FACS I Middle School FACS MIS03 # 09131, 09135 MIS03 # 09022 MIS03 # 09006 Food Customs and Nutrition Food Customs and Nutrition Food Customs and Nutrition Nutritional Needs Through the Life Span (2.1.3, 9.3.1, 9.3.5, 9.3.6, 14.2.2)

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