Foods and Nutrition 1

Course Description/Overview/Welcome Statement

This course is designed for students who are interested in understanding the principles of nutrition and in maintaining a healthy lifestyle. Attention will be given to the selection and preparation of food and personal health and well-being. FCCLA may be an integral part of this course.

Levels: Grades 9-12

Credit: CTE 0.50

State Skill Test: #340

Learning Expectations

Throughout this course students will:

1. Be sampling a variety of foods. If the student has allergies or other health problems, the teacher must be made aware of these conditions.
2. Consistently Demonstrate kitchen safety procedures and sanitation techniques
3. Apply the skills of kitchen equipment and management
4. Identify the sources and functions of carbohydrates and fiber and apply appropiate food preparation techniques.
5. Identify the sources and functions of proteins and lipids (fats & oils) and apply appropriate food preparation techniques.
6. Identify the sources and functions of select vitamins, minerals and water and apply appropriate food preparation techniques to foods high in these nutrients.
7. Explore the current Dietary Guidelines & ChooseMyPlate.gov

Assessment of Progress

Below is a list PERFORMANCE OBJECTIVE’S:  In order to receive a competency certificate you will need to demonstrate/complete all of these.

1. Complete FCCLA Step One
2. Consistently demonstrate preventative practices related to kitchen safety and sanitation procedures
3. Complete food and kitchen safety training comparable to that required for the ServSafe Food handler Certiicate, with the option to acquire a Food Handler Permit from the county health department through the Utah Restaurant Association.
4. Consistently demonstrate proper measuring and preparation techniques while preparing a recipe.
5. Actively participate in the preparation of a complex carbohydrate food from scratch. Compare the nutritional content and cost of a comparable convenience food vs. the complex carbohydrate food from scratch.
6. Actively participate in the preparation of a complete and/or complimentary protein food from scratch. Compare the nutritional content and cost of a comparable convenience food vs. the complete and/or complimentary food from scratch.
7. Actively participate in the preparation of a low-fat food. Compare the nutritional content and cost of a comparable high-fat food vs. the low-fat food.
8. Actively participate in the preparation of a canned/frozen and/or fresh produce food. Compare the nutritional content and cost of a comparable canned/frozen vs. fresh produce food.
9. Evaluate and analyze a personal dietary intake for one or more days according to the dietary guidelines and MyPlate.

Course Materials

Class Fees:

A $20.00 lab fee is needed for each semester a foods class is taken. This will cover some of the cost of food used for labs and minor equipment damage. This fee may be paid at the financial office. 

Optional: Food handlers permit is available for a discounted price, if you are able to pass the test.  The price is  $20.00 and is due to the financial office by the end of September 2021 for 1st semester, or by the end of  February 2022 for 2nd semester. If you miss the payment deadline you will not be eligible for the discounted price.  

Classroom Procedures

Attendance & Citizenship:

Please refer to the Provo High School attendance and discipline policies in the student handbook. Because of the nature of the class, unexcused absences or tardies cannot be made up with the teacher.  If more than 10 minutes late, you will be marked absent.

Assignments and Homework:

1. Lab sheets MUST be filled out completely on the day of the lab (worth 50 points).  Blank spaces mean loss of points.
2. No points for just washing dishes.  Everyone needs to share in the food preparation and clean up.
3. Dirty labs reported by the next class period will be docked 25 points per person in the lab.
4. Cooperation with your group will ensure a fun time in this class.
5. CTE State Competency exam will be given during the last 10 days of the semester. If you have a conflict, please make prior arrangements with the instructor.

Class Behavior:

1. Be on time and prepared for class with necessary materials. (Pencil pen, paper, notebook or binder, and a Good Attitude.)
2. Care and respect for other class members and the lab equipment is expected!! If you break it, you buy it!!
3. No electronic devices that interfere with learning!!
4. If you leave the classroom without permission from the teacher, you will receive a violation.
5. Students with long hair, please be prepared to tie your hair back on lab days.

Calendar of Due Dates for Major Assignments

Optional: Food handlers permit is available for a discounted price   if you are able to pass the test.  The price is  $20.00 and is due to the financial office by the end of September 2021 for 1st semester, or by the end of  February 2022 for 2nd semester. If you miss the payment deadline you will not be eligible for the discounted price.

CTE State Competency exam will be given during the last 10 days of the semester. Since it is managed and administered by the state, we are unable to offer makeup exams. If you have a conflict, please make prior arrangements with the instructor.

Progress Reports and Report Cards

Grading Procedures:

Assignments, quizzes, projects, tests, participation, and behavior will be given point values that will be totaled at the end of the term and converted into a percentage.  Grades will be determined by the following percentage scale:

Course standards will be graded on a 1-4 scale with a 4 representing advanced proficiency in that standard and a 1 representing a skill level well below proficiency and needing additional support. Students are expected to achieve a proficiency level of 3 in each standard. Letter grade translation for this scale is broken down as follows:

A: At least three 4’s, and the rest 3’s

B: At least three 3’s, and no 2’s or lower

C: Up to two 2’s, and no 1’s D: More than two 2’s, but no 1’s

F: Any 1’s or 0’s

Cooking Lab Procedures

● Students will wash and sanitize hands.

● Surfaces and equipment will be cleaned and sanitized between each class period.

● Students will be asked to wear masks or face coverings when participating in food labs.

● Students will need to have hair coverings or restraints when participating in food labs.

● Students will sanitize equipment when their food preparation  task is complete.

Connecting Home to School

Mrs. Diane Cluff

Room B112/B115

801-373-6550 ext. 3393

Email: dianec@provo.edu

Personal Statement and other items (optional)