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Food & Nutrition II

Food & Nutrition II. Mrs. Dobler D3. A little bit about Mrs. Dobler …. Graduated from Cary-Grove HS Went to Southern Illinois University Received my Master’s Degree from St. Xavier University Got married on August 6, 2004-9 years My son Ayden is 5 My son Gavin is 3

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Food & Nutrition II

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  1. Food & Nutrition II Mrs. Dobler D3

  2. A little bit about Mrs. Dobler… Graduated from Cary-Grove HS Went to Southern Illinois University Received my Master’s Degree from St. Xavier University Got married on August 6, 2004-9 years My son Ayden is 5 My son Gavin is 3 This is the start of my 11th year at South Junior Class Advisor-5th year We have a 8yr-old American Bulldog named Mack

  3. My Family

  4. Objective This course is designed to expand on the knowledge learned in Food and Nutrition I. Further emphasis will be placed on selecting, preparing, cooking, and preserving various foods. Lab and classroom experiences will emphasize healthy eating habits and emphasize information provided by http://www.choosemyplate.gov/. Principles associated with baking cookies, cakes, pastries, and yeast breads will be addressed. Students will also learn about cooking poultry, beef, pork, fish, shellfish, casseroles, soups, and prepare salads. Moreover, they will learn about herbs, spices, and garnishing techniques. The culminating activity will be a special project. Information related to careers in food and nutrition will be included in the course.

  5. Grading • Your grade will be determined by adding the total points in each of these areas: Assignments Tests & Quizzes Labs Participation on Labs

  6. Expectations • Preparation and sanitation will be shared by all members. All students must follow classroom and lab rules concerning safety and sanitation. Each kitchen will be dismissed based on the areas of cleanliness. -These are a few general rules that will be required throughout the semester: ~Your prompt attendance ~Come prepared to class everyday ~Test re-takes on quizzes & tests-one day to complete ~Make up privileges are for legitimate absences. (You have 1 week to turn in any food products) Attendance: Attendance will be taken at the beginning of the period. Please be in your seat when the bell rings to ensure that you will not be marked absent. If you are absent, it is YOUR responsibility to arrange a time to see me regarding any missed work or assignments (including labs, quizzes, and tests) while you are absent. You will be given a maximum of 1 week to complete missed work/labs.

  7. Expectations Tardies Students must be in their seat and ready to begin class when the bell rings in order to be considered on time. Repeated and excessive tardies will result in appropriate disciplinary action. Participation: Be prepared to take part in several types of duties within the lab group, taste tests, cooking techniques, and classroom activities. Participation and cooperation will ensure class and individual success! Assignments: All assignments will be collected at the beginning of the class period. Late assignments will be accepted, but not for full credit. Assignments received at the end of the period will be considered late and full points will not be awarded.

  8. Classroom Rules • Be on time and prepared • ALWAYS have your textbook. • Be courteous when I am giving instructions or demonstrating. • Use appropriate language. • Clean up after yourself. • Ipods, cell phones, etc. are a distraction in the classroom. Keep these devices in your back/purse or I will take them. • Stay in your seat until the bell rings and push in your chairs before leaving the room. • ALL students have the right to learn!!! • You may NOT leave the room with a pass until the bell has rung. You may NOT leave during a video or class activity until it is over

  9. Lab Classroom Rules 1. Always wash your hands thoroughly before cooking. 2. Tie long hair up and wear an apron. 3. Put all equipment away in the proper place. 4. No towel snapping or towel fights will be prohibited. 5. Always rotate duties and complete the task assigned. 6. Observe and listen attentively to all instructions and demonstrations. 7. Gather all ingredients before starting food preparation. Only one person per group should be at the supply table. 8. Use proper table manners at all times. 9. No person will leave the kitchen area until you have been excused. 10. If there is a problem within the group, please make me aware so I can help all of you. 11. It is not fair to criticize others attempts in the kitchen. You may have a bad day sometime yourself.

  10. Unit Topics • Kitchen Safety & Sanitation • Convenience Foods & Shopping • Soup & Salad • Cakes & Cookies -Shortened Cakes -Decorating Contest • Yeast Breads -Pretzel -Cinnabon Cinnamon Rolls

  11. Unit Topics • Pies & Pastry -Single Crust -Double Crust Pies • Beef -Mini Cheeseburgers • Pork -Pork Chops • Fish & Shellfish • Poultry • Casseroles • Garnishes • Spices & Herbs • BBQ

  12. What can I take after Foods II… • World Foods -This course will cover the History of Foods, United States Regional Cuisine, Canadian Cuisine, Latin American Cuisine, European Cuisine, Mediterranean Cuisine, Middle Eastern, African, and Asian Cuisine • Special Projects -Gingerbread Houses -Special projects with each unit topic

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