Course Description:                                                                                                           

Level:  9-12 Grade                                                                                                               Credit: 1/2

Length: semester                                                                                                                Prerequisites: none

Program: Vocational Education                                                                                       Tech Prep: no

Career Cluster Area: Health and Human Services                                                  Pathway:  Health and Human Services

Source of Occupational Skills Standards: National Standards for Family & Consumer Sciences Education (FACS)

Eligibility for Nationally Recognized Skill Certificate(s)/State License: None known to be available at this time

Description:

Students will learn about nutrition, food safety and sanitation, recipe skills, cooking methods, mealtime etiquette, menu planning, and food preparation. Cultural and holiday foods are also covered. This is a beginner level class with much time spent in the kitchen actually cooking. Students spend time working together in the kitchen as well as mastering written concepts. Careers in Food preparation will be explored.

Performance Standards

(Learner Outcomes)

Alaska Reading, Writing, Math, Science Performance Standards

Alaska Content Standards

Alaska Cultural Standards

Alaska Employability Standards

Occupational

Skills Standards

All Aspects

of  Industry

Assessment

Understands the food pyramid and the importance of a well-balanced diet

W.4.3, R.4.2, MA 3.4.1, SD 4.5

LA.D, MA3.4, SD

D6

C3

A

FACS 14.1

Planning Health/Safety

*

Understands the role of the six nutrients and a healthy body

W.4.3, R.4.2, MA 3.4.1, SD 4.5

LA.D, MA3.4, SD

D6

C3

A

FACS 14.1

Planning Health/Safety

*

Applies information from food labels in menu planning

W.4.3, R.4.2, MA 3.4.1, SD 4.5

LA.D, MA3.4, SD

A

FACS 14.3

Planning Health/Safety Labor

*

Knows the basic equipment and vocabulary for food preparation

W.4.3, R 4.4 SB.6

LA.D, SB

A

FACS 14.3 FACS 8.3

Technical Labor

*

Uses appropriate measuring techniques in food preparation

W.4.3, R 4.4* SA 1,2

LA.D, SA

A

FACS 14.3 FACS 8.3

Labor       Work Habits

*

Uses appropriate cooking techniques in food preparation

W.4.3, R 4.4* SA 1,2

LA.D, SA

A

FACS 14.3 FACS 8.3

Labor Health/Safety

*

Uses appropriate and logical organization of kitchen equipment and storage of food and equipment in the kitchen

W.4.3, R 4.4 SB.6

LA.D, SB

A

FACS 8.3

Management Health/Safety

*

Follows safe practices while using kitchen equipment and storage of food

W 4.5, R 4.6, SB6, MB 1.4.1

LA.D, MB, SB;6

C1

A

FACS 8.2 FACS 14.4

Management Health/Safety

*

Reads a recipe and follows instructions accurately

W.4.3, R 4.4* SA 1,2

LA.D, SA

A

FACS 8.4 FACS 8.5

Technical Labor

*

Prepares fruit, grain, milk, cheese, egg, meat, poultry, fish, bread, and cake recipes

W.4.3, R 4.4* SA 1,2

LA.D, SA

A

FACS 8.4 FACS 8.5

Technical Labor

*

Prepares foods from a variety of cultures

W.4.3, R 4.4* SA 1,2

LA.D, SA

C

D3

A

FACS 8.4 FACS 8.5

Planning Technical Labor

*

Plans menus, prepares meals, and serves food for a variety of settings

W.4.3, R 4.4* SA 1,2

LA.D, SA

C

D3

A

FACS 8.4 FACS 8.5

Technical Labor

*

Knows basic table manners, hosting etiquette, and table setting for a variety of settings

W.4.3, R 4.4* SA 1,2

LA.D, SA

C

D3

A

FACS 8.6 FACS 8.7

Technical Labor

*

Identify and integrate knowledge and skills related to career options in nutrition, food preparation, and wellness

W.4.2, R 4.4, ME 1.4.2

LA.A, LA.D, ME

E

B

FACS 8.1

Labor

*