Loading presentation...

Present Remotely

Send the link below via email or IM


Present to your audience

Start remote presentation

  • Invited audience members will follow you as you navigate and present
  • People invited to a presentation do not need a Prezi account
  • This link expires 10 minutes after you close the presentation
  • A maximum of 30 users can follow your presentation
  • Learn more about this feature in our knowledge base article

Do you really want to delete this prezi?

Neither you, nor the coeditors you shared it with will be able to recover it again.


Foods I & Foods II Enterprise

Course syllabus overview and teacher expectations.

Ebony Mac

on 27 August 2013

Comments (0)

Please log in to add your comment.

Report abuse

Transcript of Foods I & Foods II Enterprise

Miss Ebony D. McAllister, NBCT
EAYA- CTE Family and Consumer Sciences

Foods I and Foods II Enterprise
This course examines the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen and meal management, food preparation and sustainability for a global society, and time and resource management. English language arts, mathematics, science, and social studies are reinforced to include the Common Core Standards. Work-based learning strategies and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences.
This course focuses on advanced food preparation techniques while applying nutrition, food science, and test kitchen concepts using new technology. Food safety and sanitation receive special emphasis, with students taking the exam for the ServSafe® credential from the National Restaurant Association. Students develop skills in preparing foods such as beverages, salads and dressing, yeast breads, and cake fillings and frostings. A real or simulated in-school food business component allows students to apply instructional strategies and workplace readiness skills to an authentic experience. Skills in science, math, management, and communication are reinforced in this course to integrate the Common Core Standards.
1.00: Understand methods for safety, sanitation, processes and conserving resources.
2.00: Understand methods for food preparation.
3.00: Understand the principles of etiquette for meal service
4.00: Understand the relationship between food choices and health.
5.00: Understand food choices.
6.00: Apply methods for meal planning and preparation.
1.00: Evaluate cases of foodborne illness.
2.00: Analyze factors that influence food safety.
3.00: Summarize sanitation, pest management, and principles of the food service inspection process.
4.00: Understand product development for a live entrepreneurial project.
5.00: Implement a food-related live project within the classroom for a target audience.
6.00: Demonstrate specialty food preparation skills.
7.00: Analyze preparation and service of yeast bread products.
8.00: Analyze preparation and service of cakes, fillings, and frostings.
Students who are not inside the classroom before the bell BEGINS to ring are counted tardy. Students that leave the room because they did not come to class prepared will also earn a tardy. You must sign the tardy log. If you do not have a written pass/excuse, you must sign the tardy log. No exceptions! The 71st HS tardy policy will be strictly enforced.
Students have five school days following an absence to turn in all makeup assignments (unless otherwise noted). It is your responsibility to secure and complete your makeup assignments. I will not come to you. Being absent is NOT an excuse for missing an assignment!!!

All assignments must be turned in on the due date in its entirety. Incomplete assignments will not be accepted. Late assignments will have TEN points deducted per each day late, weekends included. This policy also applies to work turned in out of guidelines.

Students must use clean whole sheets of paper. I will not accept work that is wrinkled, stained, or torn out of journals.I DO NOT ACCEPT INCOMPLETE WORK!!!
The student's full name, date and class period must appear in the upper right corner of the paper, along with the assignment title located in the header. 5 points will be deducted from work that is not properly headed.
Assignments should be submitted neatly and legible, in blue or black ink only. Typed assignments must use an easy to read font, no larger than 12pt. Work submitted in any other ink color will be returned for re-submission.
Warm-ups and presentations may not be made up. Please make every effort to attend class presentations. Alternative assignments will be provided in the form of a typed research paper for missing presentations
Students must use pencil, blue or black ink, or type their assignment neatly. Typed assignments must use an easy to read font, no larger than 12pt.
Papers with excessive mechanical errors will be returned to the student for correction before grading. Please take pride in your assignments and turn in your best work!
Students are required to take an End-Of-Course examination at the end of the semester. This is a state mandated test that counts 25% of the student’s final grade for the course and will be reported on the end of the semester report card.
Assessments will be administered on a weekly, or bi-weekly basis, and will be given formally and informally. Warm-ups and lecture notes MUST be completed in a one subject journal.
Warm-ups will NOT be accepted on loose-leaf paper.You MUST have your journal.
Students are responsible for maintaining all of their work in their binder, in order according to date, for unannounced notebook checks. Therefore, it is imperative that you complete and retain all classwork and homework assignments in your binder for future references and review purposes.
3 ring-binder with pockets
Pencil or pen (blue or black ink only)
Color pencils, crayons, or markers
One subject journal (for WARM-UPS and class notes)
Internet access (highly recommended)
Students must successfully pass a Kitchen Safety test before participating in any foods lab, as well as having a signed Food Permission form on file with the instructor. Students must practice good personal hygiene throughout the entire foods lab. Students are required to wear gloves, headwear, or a hair net while working in the foods lab. Headwear will be provided or a student may purchase his or her own hairnet. Aprons will also be provided for student use.
They must understand their duties, be dressed appropriately, have a positive attitude, and be healthy. All kitchen and food safety procedures must be followed at all times. Failure to meet the expected criteria will result in removal from the lab. Students that do not participate in the foods lab will be given an alternate assignment and will receive a maximum grade of an “80”.
As a 21st century educator, I understand how social media enriches the learning experience by allowing students and teachers to connect and interact in new, exciting ways. Social media such as Edmodo, YouTube, Facebook, and Twitter provide a platform where users can dialog, exchange ideas, and find answers to questions. I have created sites on each platform that are designed to foster collaboration and discussion and will be updated frequently with recent news articles, photographs, videos, and a host of valuable information pertaining to our curriculum. A written release must be signed for any student to be photographed in any class projects, labs, or demonstrations. All photographs and videos will be used for educational purposes only.
Class lectures will be available online via my Prezi profile. Students absent are encouraged to obtain notes and assignments by viewing the class presentation at home. Almost every classwork and homework assignment will be posted online. Students are encouraged to subscribe to my teacher pages to stay up-to-date on recent findings from the internet. There may also be instances in which assignments may be posted and submitted for a grade via social networking. Alternate assignments will be provided for students who do not have access to the internet at home.
Please be reminded that all posts on social networking are visible to the public. My accounts are STRICTLY school related and all posts and submissions should reflect the work and assignments from the class.
Please do NOT send any personal messages to my inbox!
I will not respond and your message will be documented and forwarded to administration. Please be mindful of language, spelling, and grammatical syntax while submitting assignments and replies to posts online. Inappropriate or poorly written posts will be deleted and must be re-submitted for a grade.
All work must be completed by the person submitting it for a grade. Cheating and plagiarism is a severe violation of academic standards and will be addressed by receiving a grade of zero. Evidence of plagiarism will result in a grade of a zero. This applies to BOTH parties. All sources must be cited.
No student should be using an electronic device unless required by the instructor as an educational tool for a class assignment. School wide policy will be enforced regarding inappropriate cell phone and electronic use in class.
Use of Electronic Devices
10 points will be deducted from your weekly warm-up/participation grade for each day that you are late.

If you have been late to class on a cooking lab week, you will not be able to participate. No exceptions!!
If you have come to class late at any time during the week of a foods lab, you will NOT be able to participate.

Second offense: Confiscate phone until end of class/school day, depending on attitude.
Third Offense: Confiscate until end of school day/ PARENT CONTACT
Fourth offense: Confiscate to office/ REFERRAL
Full transcript