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Welcome to Foods I

This course covers a range of topics including nutrition, MyPlate, food lab procedures, recipe reading, dining etiquette, food and nutrition resources, food preparation, and career opportunities in food and nutrition.

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Welcome to Foods I

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  1. Welcome to Foods I

  2. Proficiencies 1. Be aware of the importance of nutrition and wellness. 2. Understand MyPlate. a. Evaluate a diet using MyPlate. b. Be aware of the nutritional value of each food group. c. Be aware of how the nutritional needs are met through a variety of eating patterns.

  3. 3. Be aware of proper food lab procedures. a. Safety and sanitation procedures. b. Proper methods of handling and storing foods. 4. Demonstrate the ability to read and follow recipes carefully. a. Analyze recipe format. b. Use equivalents and measure ingredients properly. c. Become familiar with simple cooking terms. d. Identify and use small and large food lab equipment.

  4. 5. Be aware of proper dining behavior. a. Demonstrate a table setting for a simple meal. b. Be familiar with basic meal etiquette. 6. Be aware of food and nutrition information resources. a. Become familiar with services offered by supermarkets. b. Read labels for information. c. Be familiar with food and nutrition websites. d. Be familiar with food and nutrition computer software.

  5. 7. Prepare a variety of products using fresh produce. a. Fruits b. Vegetables 8. Prepare products using a variety of grains. 9. Prepare dishes using egg and dairy products.

  6. 10. Prepare a variety of baked goods. a. Cakes, cookies and pies. b. Quick breads c. Yeast breads 11. Identify career opportunities in food and nutrition.

  7. Grading Policy

  8. 50% • Majors: • Tests • Projects • Minors: • Labs • Classwork (WS) 50%

  9. Supplies I Will Need:1 Marble Composition Notebook (required)Optional:1 Sponge1 Drying Dish Towel1 bottle Hand Soap1 bottle Dish Detergent

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