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Global Cuisine

Global Cuisine. Ms. Johovich Periods 2, 3, 8, 9 2014-2015 School Year. Professional Background. Penn State University-- B.S. Nutrition 10 years business experience Chatham University— Master of Arts in Teaching Canon-McMillan School District December 2010-present. Course Description.

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Global Cuisine

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  1. Global Cuisine Ms. Johovich Periods 2, 3, 8, 9 2014-2015 School Year

  2. Professional Background • Penn State University--B.S. Nutrition • 10 years business experience • Chatham University— Master of Arts in Teaching • Canon-McMillan School District • December 2010-present

  3. Course Description • Food preparation course focusing on basic preparation and cooking skills while learning how food impacts people globally. • Gain familiarity with kitchen tools, equipment, ingredients and techniques to prepare a variety of food for themselves and others. • Discussions on social aspects of eating, U.S. regional and foreign cuisine.

  4. Pennsylvania State Standards • Explain family functions from a historical and cultural perspective. • Identify family and life cycle stages. • Identify the cause, effect and prevention of microbial contamination in food. • Analyze nutritional requirements at various stages of life. • Evaluate meal planning principles. • Reading critically in all content areas. • Participation in small and large group discussions and presentations. • Measurement and estimation.

  5. Global Cuisine • This is a one semester class. • Students will spend a good portion of class time working in the kitchens, and the remainder on individual and group projects. • Assignments, projects and class activities will be done in class—students should not have homework in this class!

  6. Kitchen Groups • Students will work in groups of 4 or 5 • Kitchen jobs include Executive Chef, Sous Chef, Kitchen Manager and Dishwasher (2) • Students will rotate jobs to allow all members an equal experience.

  7. Course of Study • Kitchen Basics—3 weeks • Social influences on Eating—4 weeks • Regional Cuisine—5 weeks • Cultural Cuisine—9 weeks

  8. Cultural Cuisine • World “tour” focusing on common recipes, ingredients and food-related practices of Europe, Mediterranean, Scandinavia, Africa, Asia, South America, North America. • Prepare a variety of recipes—some more common than others! • Unit includes an individual cultural cuisine project • Students choose a country • In class and computer/library research • Present 3 paragraph paper about the chosen country • Identify 2 common recipes from that country.

  9. Classroom Wiki • FCS Wikispaces • Copies of recipes, announcements, assignments, etc.

  10. Contact me • johovichk@cmsd.k12.pa.us • Voice mail 724-745-1400 x 5136 • Have a great year!!

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