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Course Syllabus |
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Name of Course:ADVANCED COOKING |
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Name
of Teacher: Barbara Grant |
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E-Mail
Address:bgrant@aptoshs.net |
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Voice
Mail # 451 |
Room
# I105 |
Preparation Period: 1st |
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Materials
Provided ( Textbook: Food for Today Videos pertaining to topics Cooking supplies for lab days |
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Materials
Required Notebook for class work Pencil/pen Supplies bought by student for quarter projects. This project will be to research and type a report on history of foods, research a Native American Indian tribe, food guide pyramid menu as well as Million Word Challenge project. They will involve research in the library along with an oral report, and a visual poster. A materials fee is
required for this class. . . |
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Goals The main purpose of this course is to help deepen the student's understanding of the influence of different cultures throughout regions of the United States as well as to broaden their food palates and expose them to different cuisines. The course also encompasses food choices, food preparation, and plate presentation/garnishes, herbs & spices. The student will take responsibility for his/her own cooking, work as part of a cooperative group and develop basic cooking skills with focus on sanitation. Videos will be shown illustrating cooking techniques geared to topics of the week. Students will also be expected to: apply learned skills to the laboratory (ESLR A) contribute effectively in
cooperative learning groups during lab days (ESLR B) work to improve the
quality of his/her life through diet and exercise (ESLR D) |
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Units of Study The subject matter taught in this course will incorporate these mini
units: The first project will be “History of Food”. Students will be assigned a specific food, and they will research the history of that food. They will give an oral presentation to the class. Another project will be a Native American culture and their influence across the states, and the impact and their use of available resources. beginning with the Native American culture. A tribe will be assigned, and an oral report presented. The report must include cultural influences on the area, special holidays/celebrations. Along with this, the report must be accompanied by a visual presentation. Rubrics will be handed out as assigned. Students will be given an opportunity to research in the library during class time. Students will research food guide pyramid & create a week’s menu. Students will practice cake decorating techniques modeled by instructor/guest speakers. Students will practice
skills learned through instruction. |
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Methods of
Assessment Classroom assignments Classroom participation Exams and quizzes Notebook Laboratory work Projects A major requirement for the class is participation in the lab days (block days). This is a cooperative group effort and each student is required to assist within his group. Tasks are assigned and rotated throughout the quarter. Students must complete a lab sheet worth 15 points during the kitchen lab time. This is considered an assignment so after the lab day, the assignment is due! A major requirement of the class is creating and maintaining a class notebook. The purpose of the notebook is to require all students to build an organized portfolio of their class work. Each notebook will contain: lecture notes extensive handouts and worksheets book assignments quizzes on material given over the previous weeks lab sheets recipes video journal entries |
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Grading Policy Grades will be based on a point system. Successful students will attend regularly, come to class on time, participate in class, and do all assigned work. Grades are based on a cumulative point total throughout the entire semester. Points will be given for class work, and quizzes. Any extra projects are to be considered extra credit. There should never be a question as to the grade in the class or what is missing. Students who are absent have a responsibility to check with teacher/classmates to see what they missed. Grades are on the website, and it is the student’s responsibility to check it frequently. If any questions, contact me before school, break, lunch or after school. Grading is based on a straight percentage scale: 90-100 = A 80-89 = B 70-79 = C 60-69 = D 55-59 = D 54% - below = Failing |
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VIII |
Class
Procedures The student will have one week from the first day back from an absence to turn in any missed work or other assignment work. All makeup lab days will be done at home, and a sample brought to class. The student will also have one week from the first day back from an absence to turn in any missed book or other assignment work. Project due dates for students will be assigned. It is the student’s responsibility to check with teacher, classmates or website for missed assignments. After one week back from an absence, late work will be not be accepted. All work must be completed one week before the end of the grading period, unless a deadline has been set for an individual assignment/project. . |
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Behavioral
Expectations Class attendance is expected daily. AHS school policy will be followed for absences and tardies as well as behavior policy. Students must be in their assigned seats and ready to work when the bell sounds at the beginning of class. Students must have appropriate materials to begin work. Students must respect the teacher, each other, and property. Students must respect the
rights of others, learn by refraining from talk or disruptions while the
teacher is instructing, or when others are speaking. No electronic devices (iPods, cell phones, etc). Hats and shades are to be removed before entering classroom. No copying of other’s work. Cheating will result in a zero for the assignment. CONSEQUENCES: 1. warning or brief talk with student 2. detention
during lunch |
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ADVANCED COOKING Student 2007 |
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