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Teacher(s):

The Course Organizer. Teacher(s):. Student:. Time:. Course Dates:. This Course:. is about. Course Questions:. Mary Jo Gruneich. Critical Content. Family and Consumer Science 8. What? How? Critical unit Concepts Lab Performance

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Teacher(s):

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  1. The Course Organizer Teacher(s): Student: Time: Course Dates: This Course: is about Course Questions: Mary Jo Gruneich Critical Content Family and Consumer Science 8 What?How? Critical unit Concepts Lab Performance Critical Unit Concepts Unit Exams Examples of Concepts Food Prep Quality Equipment Safety Demonstrations Introductory skills to food selection, preparation and service. • What are the safety procedures for working in the foods lab? • How is resource management critical to the success in the kitchen? • How do you operate food preparation equipment safely? • How does cooking terminology apply to the preparation and serving of food? • How do you manage and organize tools, equipment and supplies to succeed in the food preparation? • How do you show respect for the classroom materials, personal equipment and materials while using them in the lab setting? • How do you write a simple menu and grocery list? • How do you save money while purchasing food? • How do you use career preparation skills to prepare for the world of work? • How do you demonstrate effective teamwork skills?

  2. Course Map This Course: Student: includes Performance Options Community Principles Learning Rituals Critical Concepts Learned in these Units Family and ConsumerScience 8 Teamwork Respect Positive Work Ethic Resource Sharing Observation Collaboration Peer teaching Demonstration Extra Credit Choices Recipe options Extended work time Demonstrations Infinite Campus Course Organizer Assignment Notebook District Reading Strategies: Q-A-R, Knowledge rater, etc. Routine Housekeeping Lab Routines Equipment Safety Following Directions Resource Management Consumerism Technology Food Service Skills Employment Skills Money Management Self-Evaluation Nutrition and Food Choices Food Preparation & Nutrition Menus, Food Buying & Meal Service Introduction to the Kitchen Basic Food Groups Cooking Skills Food Choices Meal Planning Budgeting Table Etiquette Kitchen Safety Recipes Lab Procedures Meal Event Food Safety & Sanitation Cooking Labs-all food groups prepped

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