| 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.
Foods & Nutrition
COURSE OBJECTIVE: Foods & Nutrition is a course that focuses on nutritional guidelines and food preparation. Students will engage in a study of general nutrition information, principles of meal planning, food safety, consumer guidelines, and management techniques for lab experiences. This will be followed by a variety of experiences, designed around the actual preparation of foods. Vocabulary, reading and following recipe and/or modeled directions, selection and storage of food items, cooking methods, and related techniques will be included. Successful completion of this course is a prerequisite to enrollment in Culinary Arts.
FCS 7.0 , 10.0
FCSNS 1.0, 2.0, 8.0, 9.0, 14.0
INSTRUCTIONAL RESOURCES:
Culinary Essentials; Johnson & Wales University; Glencoe/McGraw-Hill 2006
Oncooking: A Textbook of Culinary methods; Labensky & Hause; Prentice-Hall 2003
Food for Today; Glencoe/McGraw-Hill 1994
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
Nutrition, Meal Planning, and Safety
UNIT OBJECTIVE: The learner will be able to define, identify, and/or list vocabulary and facts related to general nutrition information.
FCSNS 8.2, 9.3, 14.1, 14.2, 14.3, 14.4
Food Preparation
UNIT OBJECTIVE: The learner will be able to discuss general information about foods from a variety of categories, and then follow directions and work cooperatively with others in the safe and efficient preparation of actual foods from those categories.
FCSNS 1.2, 2.1, 8.2, 8.3, 8.5, 9.3, 14.3
Career Exploration
UNIT OBJECTIVE: The learner will explore careers in the fields of nutrition, food production, food service, food science, and dietetics.
FCSNS 8.1, 9.1
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