Course Outline
Objectives:
Outline:
Evaluation
70% Labs: products, co-operation, lab conduct, time management, participation, following instructions, and clean up procedures.
30 % Theory: Daily and weekly Weebly assignments, tests/quizzes, or other written work including research and homework assignments.
Classroom expectations and general common sense To keep it simple:
· Respect the teacher
· Respect yourself and your peers; and
· Respect the environment and equipment
Other Expectations:
- To understand the basic principles underlying the study of nutrition, safety and sanitation.
- To develop efficient management and consumer skills.
- To acquire the knowledge, the skills and the understanding of principles necessary to provide food the individual and the family.
- To develop an interest and appreciation of various foods and cooking techniques.
- To complete lessons and research various food related topics.
Outline:
- Safety and sanitation
- Food Preservation
- Flour mixtures: muffins, biscuits and yeast
- Vegetables and vegetarian diets
- Pasta, rice and grains
- Thickening agents – sauces, soup and puddings
- Eggs, milk and cheese
- Dessert: pastry and cakes
Evaluation
70% Labs: products, co-operation, lab conduct, time management, participation, following instructions, and clean up procedures.
30 % Theory: Daily and weekly Weebly assignments, tests/quizzes, or other written work including research and homework assignments.
Classroom expectations and general common sense To keep it simple:
· Respect the teacher
· Respect yourself and your peers; and
· Respect the environment and equipment
Other Expectations:
- Please be on time, classes start with lessons, demos, and important instructions for the class.
- Backpacks, bags, and purses need to be hung on the hooks on your way in.
- Sitting on tables and counters is not allowed for sanitary reasons, please use a chair.
- WASH your hands with WARM SOAPY water before starting any cooking.
- Aprons must be worn for all labs. If they are dirty at the end of the class please put them in the dirty laundry.
- Horse play at any time is not tolerated. You will be given paper work to complete and sent to the behaviour room.
- Remain in your own kitchen or sitting at the table during lab times.
- Lab duties are to be rotated each class, so the same person is not doing the same duty all of the time.
- CLEAN as you COOK and keep drawers and cupboards closed to avoid accidents and food spills.
- WIPE UP SPILLS immediately with a PAPER TOWEL.
- DO NOT cut through room 009 to get to Ms. Blake's room. The back area is out of bounds.
- If absent, parents are required to call the school to report the absence. It will be recorded and considered excused. Your practical lab will be omitted. Practical labs can not be made up.
- No visitors during class time or break.
- Do not remove any items from the Foods room. Take away containers are not provided. Bring your own.
- Students are expected to clean up their unit each class and if there are more than three infractions, -cooking privileges can be taken away for the following class!
- There will be no wasting of food that we have prepared. If you do not want to eat it, then it will be taken to others in the school that would enjoy it.
- If you do not keep up on assignments then cooking privileges can be taken away.
- Recipe analysis, or other daily assignment must be completed each day before starting to cook.
- Students are not allowed to be on phones while cooking, cleaning, or completing assignments.
LAB DUTIES
DISHWASHER - if in group of 6 then there will be two people to do this
1. Fill one sink with hot soapy water.
2. Fill the other sink with hot clean water.
3. Wash the dirty dishes and utensils throughout the lab as your group is finished with them. After eating arrange the dirty in order (cutlery, glasses, dishes, pots and pans) and refill the sinks if necessary before washing the rest of the dishes.
4. Rinse the sink to remove soap and clear any debris from the drain.
5. Dry the chrome on the sink to prevent water spots.
DISH DRYER - if in a group of 6 then there will be two people to do this
1. Take the drain tray and rack from under the sink and place it so that it drains into the rinsing sink.
2. Get clean dish drying towels from the back of the room.
3. Dry the dishes and put them away in their proper place.
4. Dry the drain rack and tray and put them back under the sink.
5. Gather all the towels and clothes and put them in the laundry.
HOUSEKEEPER
1. Clear the table and wipe it down with a damp cloth and cleanser.
2. Wipe down all surfaces of the stove with a damp cloth and cleanser.
3. Wipe down the fronts of the cupboards and drawers with a damp cloth and cleanser.
4. When the dishes are finished, clean the countertops.
5. Sweep the floor and use the dustpan to put the dirt in the garbage can.
SPECIAL DUTIES
1. Fill the flour and sugar canisters if necessary.
2. Wipe down the outside of the canisters with a damp cloth.
3. Consult the SPECIAL DUTY CLEANING CHART to see what you are to clean in the unit.
4. Report to the teacher for a special duty cleaning job in the lab.
5. Assist the members of your unit to get the unit ready for checking.
6. Make sure all equipment is exactly where it belongs.
DISHWASHER - if in group of 6 then there will be two people to do this
1. Fill one sink with hot soapy water.
2. Fill the other sink with hot clean water.
3. Wash the dirty dishes and utensils throughout the lab as your group is finished with them. After eating arrange the dirty in order (cutlery, glasses, dishes, pots and pans) and refill the sinks if necessary before washing the rest of the dishes.
4. Rinse the sink to remove soap and clear any debris from the drain.
5. Dry the chrome on the sink to prevent water spots.
DISH DRYER - if in a group of 6 then there will be two people to do this
1. Take the drain tray and rack from under the sink and place it so that it drains into the rinsing sink.
2. Get clean dish drying towels from the back of the room.
3. Dry the dishes and put them away in their proper place.
4. Dry the drain rack and tray and put them back under the sink.
5. Gather all the towels and clothes and put them in the laundry.
HOUSEKEEPER
1. Clear the table and wipe it down with a damp cloth and cleanser.
2. Wipe down all surfaces of the stove with a damp cloth and cleanser.
3. Wipe down the fronts of the cupboards and drawers with a damp cloth and cleanser.
4. When the dishes are finished, clean the countertops.
5. Sweep the floor and use the dustpan to put the dirt in the garbage can.
SPECIAL DUTIES
1. Fill the flour and sugar canisters if necessary.
2. Wipe down the outside of the canisters with a damp cloth.
3. Consult the SPECIAL DUTY CLEANING CHART to see what you are to clean in the unit.
4. Report to the teacher for a special duty cleaning job in the lab.
5. Assist the members of your unit to get the unit ready for checking.
6. Make sure all equipment is exactly where it belongs.
Free Lab
- You are required to bring your ingredients from home; you can use the ingredients provided in your unit (flour, sugar, milk powder, baking soda, baking powder, vanilla, salt and pepper)
- Usually cooking pairs decide on something to make although you can cook by yourself. It is my expectation that both students would equally supply the necessary ingredients
- You will need to tell me what you are planning to cook a few days before in order to make sure that we have the necessary equipment; review safety procedures; acceptability for the length and expectation of the class
- Bring containers to take extra food home
- Recipe needs to be somewhat challenging for a 2 hour class (e.g. no Rice Krispie Squares)
- No boxes or convenience foods (e.g. Kraft dinner, cake mixes, pasta and a jar of sauce)