| HS Family Consumer Science
STANDARDS: Objectives for this course are linked directly to the National Standards for Family & Consumer Sciences Education (FCSNS). The national comprehensive standards are listed with the course objective; the content standards are listed with the unit objectives; and the content competencies are listed with each lesson objective.
Family & Consumer Science "standards" (FCS) listed with each objective are taken from the Nebraska Family & Consumer Sciences Essential Learnings. A listing of links to "L.E.A.R.N.S." (Leading Educational Achievement through Rigorous Nebraska Standards) can also be found in the catalog of Nebraska Family & Consumer Sciences Essential Learnings, showing the connections of FCS objectives to those found in the math, science, social studies, and reading/writing areas.
Culinary Arts
CULINARY ARTS focuses on food service and the artistic presentation of foods. Students will be involved in preparation steps ranging from meal planning to adding that last garnishing touch, building on the knowledge and skills learned by successful completion of a previously-taken Foods & Nutrition class. Incorporation of regional and/or foreign foods will add cultural interest. Skills in food decorating will be introduced and developed.
FCS 7.0, 10.0
FCSNS 1.0, 2.0, 8.0, 9.0, 10.0, 14.0
instructional RESOURCES:
Culinary Essentials: Johnson & Wales University; Glencoe/
McGraw-Hill 2006
Oncooking: A Textbook of Culinary Fundamentals; Labensky
& Hause; Prentice-Hall 2003
The Joy of Cooking and other selected cookbooks
Wilton Cake Decorating Yearbooks
Media Sources, i.e. books, magazines, and internet
Instructor files/resources and demonstrations/modeling
ASSESSMENT RESOURCES:
Instructor generated projects and tests
Instructor observation and evaluation of lab performance,
according to standards and criteria presented
Betty Crocker, Better Homes & Gardens, and/or other
selected cookbooks
Media Sources, i.e. books, magazines, and internet
Instructor files/resources and demonstration/modeling
ASSESSMENT RESOURCES:
Instructor generated projects and tests
Instructor observation and evaluation of lab performance,
according to standards and criteria presented
Conferences between instructor and student to set periodic
goals and determine satisfactory progress toward
completion of those goals.
The Art of Food Decorating
The learner will be able to define, identify, and /or demonstrate techniques to decorate or enhance the presentation of foods.
FCSNS 1.1, 8.5, 9.5
Table Appointments and Service
The learner will be able to identify various types of table appointments and demonstrate the ability to set a table correctly and stylishly
FCSNS 1.1, 8.5, 14.1
Meal Planning and Preparation
The learner will plan, prepare, and present nutritional meals or courses of meals appropriate for an individual or family.
FCSNS 1.1,2.1,8.5,9.5,14.3
Foreign Foods
The learner will develop an appreciation for various cultures through research on epicurean practices and the actual preparation of foreign or regional specialties.
FCSNS 1.2, 14.1, 14.3
Career Exploration
The learner will explore careers in the fields of food production and food service.
FCSNS 8.1
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