Food Science and Personal Nutrition

Standards and Benchmarks

Standard 1

Practice positive leadership skills
1.1	Learn about FCCLA leadership opportunities.
1.2	Demonstrate knowledge of the FCCLA organization.

Standard 2

Identify, plan, and prepare for a future career
2.1	Develop a career portfolio
2.2	Discuss and experience the real world workplace.
2.3	Plan future study and experiences related to career choice
2.4	Investigate career opportunities based on personal skills, values and interests.
2.5	Identify elements necessary to secure and retain a job.

Standard 3

Understand personal development and relationships

See other FACS courses.

Standard 4

Demonstrate knowledge and skills for child care and development

See other FACS courses.

Standard 5

Demonstrate knowledge and skills for selecting and caring for living/work spaces

See other FACS courses.

Standard 6

Demonstrate knowledge and skills relating to clothing care, selection, and construction

See other FACS courses.

Standard 7

Make responsible consumer choices
7.1	Develop knowledge of consumer issues.
7.2	Demonstrate ability to manage resources relating to food.

Standard 8

Demonstrate knowledge and skills in nutrition, personal wellness, and food preparation
8.1	Demonstrate knowledge of good habits for health.
8.2	Show proficiency in using kitchen equipment and recipes.
8.3	Explore food cookery techniques and principles.
8.4	Complete food preparation projects.
8.5	Demonstrate traditional table service and proper table etiquette.
8.6	Identify the origins of personal food preferences and their origins.
8.7	Investigate scientific principles relating to food choices and the body’s health.
8.8	Apply consumer skills relating to food and nutrition.
8.9	Explore careers relating to food and nutrition.

Content Outline

Unit Title:	Suggested Length:
Applying Food Science Principles	1 week and throughout semester
Standard & Benchmarks:
Food Science and Personal Nutrition 8.2, 8.3, and 8.4
Content:
Demonstrate advanced understanding cookery terminology and techniques
Suggested Student Performance/Product:
Brochures, PowerPoint and oral presentations, and cooking project products (Plan, Prepare and Evaluate)
Suggested Resources:
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
Pre-AP Extensions:

Unit Title:	Suggested Length:
Exploring Careers	1-2 weeks and ongoing throughout the course
Standard & Benchmarks:
Food Science and Personal Nutrition 2.1, 2.2, 2.3, 2.4, 2.5, and 8.9
Content:
Create/Develop a portfolio Create/Develop a Plan of Study Complete interest inventories, career exploration inventories, etc. Research Career Clusters in depth Job Shadow
Suggested Student Performance/Product:
Portfolio, posters, brochures, PowerPoint and oral presentations, reports, letters, and charts
Suggested Resources:
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
Pre-AP Extensions:

Unit Title:	Suggested Length:
Developing Consumer Skills	1-2 weeks
Standard & Benchmarks:
Food Science and Personal Nutrition 7.1, 7.2, and 8.8
Content:
Survey issues relating to responsible consumerism Skills to manage personal income
Suggested Student Performance/Product:
Posters, brochures, PowerPoint, and oral presentations
Suggested Resources:
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
Pre-AP Extensions:

Unit Title:	Suggested Length:
Examining Food, Nutrients and the Body	2-3 weeks
Standard & Benchmarks:
Food Science and Personal Nutrition 8.1, 8.4, and 8.7
Content:
Describe in depth the role of nutrients, eating plans and their role in healthful living Prepare a simple, nutritious food product in the food lab.
Suggested Student Performance/Product:
Mind maps, posters, brochures, PowerPoint and oral presentations, cooking project, charts, and skits
Suggested Resources:
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
Pre-AP Extensions:

Unit Title:	Suggested Length:
Handling and Storing Food	2 weeks and ongoing
Standard & Benchmarks:
Food Science and Personal Nutrition 8.2 and 8.4
Content:
Demonstrate in depth how to work in the kitchen while handling and storing food properly
Suggested Student Performance/Product:
Posters, brochures, PowerPoint and oral presentations, cooking project, charts, and skits
Suggested Resources:
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
Pre-AP Extensions:

Unit Title:	Suggested Length:
Leadership	1 week and ongoing throughout the course
Standard & Benchmarks:
Food Science and Personal Nutrition 1.1 and 1.2
Content:
Participate in FCCLA activities. Explore the FCCLA organization
Suggested Student Performance/Product:
Mind maps, brochures, PowerPoint/oral presentations, portfolio creation, posters FCCLA Competitive Events (STAR Events) entry.
Suggested Resources:
OK CareerTech Curriculum, Internet Web Sites, community members, videos, textbooks, PowerPoint presentations, current members, STAR Events Manual, and the classroom teacher
Pre-AP Extensions:

Unit Title:	Suggested Length:
Making Healthy Food Choices	2-3 weeks
Standard & Benchmarks:
Food Science and Personal Nutrition 8.1, 8.4, 8.6, and 8.7
Content:
Describe in depth the role of eating plans and exercise and their role in healthful living Prepare a simple, nutritious food product in the food lab.
Suggested Student Performance/Product:
Mind maps, posters, brochures, PowerPoint and oral presentations, cooking project, charts, and skits
Suggested Resources:
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
Pre-AP Extensions:

Unit Title:	Suggested Length:
Planning Home-Prepared Meals	1 week and throughout semester
Standard & Benchmarks:
Food Science and Personal Nutrition 8.3 and 8.4
Content:
Demonstrate advanced understanding cookery terminology and techniques as they relating to providing for family food needs.
Suggested Student Performance/Product:
Brochures, PowerPoint and oral presentations, and cooking project products (Plan, Prepare and Evaluate)
Suggested Resources:
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
Pre-AP Extensions:

Unit Title:	Suggested Length:
Profiling Food Projects	1 week and throughout semester
Standard & Benchmarks:
Food Science and Personal Nutrition 8.3 and 8.4
Content:
Demonstrate advanced understanding cookery terminology and techniques
Suggested Student Performance/Product:
Brochures, PowerPoint and oral presentations, and cooking project products (Plan, Prepare and Evaluate)
Suggested Resources:
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
Pre-AP Extensions:

Unit Title:	Suggested Length:
Serving and Dining Etiquette	2 weeks and ongoing
Standard & Benchmarks:
Food Science and Personal Nutrition 8.5
Content:
Demonstrate an in depth understanding of good manners. Demonstrate accepted table setting techniques
Suggested Student Performance/Product:
Drawings, posters, brochures, PowerPoint and oral presentations, and set table
Suggested Resources:
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
Pre-AP Extensions:

Unit Title:	Suggested Length:
Using Recipes	2 weeks
Standard & Benchmarks:
Food Science and Personal Nutrition 8.2 and 8.3
Content:
Demonstrate the appropriate use of specialized kitchen equipment. Prepare a food product in the food lab requiring in depth knowledge of recipes.
Suggested Student Performance/Product:
Posters, brochures, PowerPoint and oral presentations, skits, and completion of cooking project.
Suggested Resources:
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
Pre-AP Extensions:

Unit Title:	Suggested Length:
Valuing Food in Your World	1-2 weeks
Standard & Benchmarks:
Food Science and Personal Nutrition 7.1, 7.2, and 8.8
Content:
Survey issues relating to responsible consumerism Skills to manage personal and global resources
Suggested Student Performance/Product:
Posters, brochures, PowerPoint, and oral presentations
Suggested Resources:
OK CareerTech Curriculum, Internet web sites, videos, books (text and resource), PowerPoint presentations, and the classroom teacher
Pre-AP Extensions:

Course Syllabus

Food Science and Personal Nutrition 10-12 Grade

Rationale and Course Description

Food Science and Personal is designed to provide opportunities for students to learn skills to function as individuals and family members throughout their life spans in managing the challenges of living and working in a diverse, global society. The relationship between work and family is a unique focus of Family and Consumer Sciences (FACS) because the home is considered a workplace. It is intended to give basic knowledge and skills in careers related to the food industry, nutrition and food management, food preparation techniques and health and wellness beyond those studied in Family and Consumer Sciences I.

How will students learn?

Students will learn through direct instruction, conducting research, class discussions, and hands-on activities (individual and cooperative). Most activities will involve learning about and using technology.

Content Outline

Students will complete units in:

Leadership Skills (Family, Career and Community Leaders of America (FCCLA)

Valuing Food in Your World

Examining Food, Nutrients and the Body

Handling and Storing Food

Using Recipes

Applying Food Science Principles

Profiling Food Projects

Making Healthy Food choices

Developing consumer Skills

Planning Home-Prepared Meals

Serving and Dining Etiquette

Exploring Careers

How will the students be assessed?

Students are expected to be present and participate in all activities each day. Students are assessed after completing assignments to the best of their ability. Skills will be assessed through self, peer and teacher evaluations of projects. Unit Tests will complement project and activity evaluations.

Major Projects / Products

Students will complete projects in:

Prepare entry for Family, Career and Community Leaders of America (FCCLA) competitive (STAR) events

Develop portfolio and participate in a job shadowing activity

Demonstration of in depth understanding of kitchen or food safety

Analyze and prepare an application plan relating to personal nutrition/fitness

Demonstration on advanced kitchen skills

Prepare a presentation on manners and table setting

Complete 3-5 cooking projects using advanced food preparation skills (Plan, Prepare and Evaluate)

Learning Resources

Books (text and resource), OK CareerTech FACS Curriculum, Internet web sites, magazines, newspaper articles, videos, and the classroom teacher

Grading Policy

Make-Up Work Policy

Pacing Calendar

1^st Quarter

Standard 1: Practice positive leadership skills
1.1	Learn about FCCLA leadership opportunities.
1.2	Demonstrate knowledge of the FCCLA organization.
Standard 2: Identify, plan, and prepare for a future career
2.3	Plan future study and experiences related to career choice
2.4	Investigate career opportunities based on personal skills, values and interests.
Standard 7: Make responsible consumer choices
7.1	Develop knowledge of consumer issues.
7.2	Demonstrate ability to manage resources relating to food.
Standard 8: Demonstrate knowledge and skills in nutrition, personal wellness, and food preparation
8.1	Demonstrate knowledge of good habits for health.
8.5	Demonstrate traditional table service and proper table etiquette.
8.9	Explore careers relating to food and nutrition.

2nd Quarter

Standard 2: Identify, plan, and prepare for a future career
2.1	Develop a career portfolio
2.2	Discuss and experience the real world workplace.
2.5	Identify elements necessary to secure and retain a job.
Standard 8: Demonstrate knowledge and skills in nutrition, personal wellness, and food preparation
8.2	Show proficiency in using kitchen equipment and recipes.
8.3	Explore food cookery techniques and principles.
8.4	Complete food preparation projects.
8.6	Identify the origins of personal food preferences and their origins.
8.7	Investigate scientific principles relating to food choices and the body’s health.
8.8	Apply consumer skills relating to food and nutrition.