Culinary Arts & Nutrition
Courses for Middle and High School Students
Culinary Arts & Nutrition General Content
Culinary Arts & Nutrition General Content
- Understanding basic food safety and kitchen safety
- Understanding basic nutrition / Nutrition in the news
- Healthy cooking for a variety of audiences
- Knowledge of our food supply/ supporting local farms
- Food shopping: knowing what you're buying, understanding the cost
- Debates on food related topics
- Meal/menu planning for special dietary concerns
- Cooking, storing and serving a variety of foods in the food groups
- Healthy eating, cooking to maintain health and a healthy weight
- Portion sizes/eating in restaurants/ fast food menus
- Additives and preservatives
- Psychology of food & buying decisions
Units in UbD Format
(Work in Progress)
Major Units for FCS Culinary & Nutrition Content:
1.) Kitchen and food safety
2.) Healthy cooking and eating
3.) Nutrition
4.) Table manners and etiquette
Kitchen Safety and Food Safety Unit
Students will know:
The Students will be able to:
Healthy Eating & Cooking/Nutrition Unit
What students will know:
What students will be able to do
Table Manners & Basic Etiquette Unit
Students will know:
Students will be able to:
(Work in Progress)
Major Units for FCS Culinary & Nutrition Content:
1.) Kitchen and food safety
2.) Healthy cooking and eating
3.) Nutrition
4.) Table manners and etiquette
Kitchen Safety and Food Safety Unit
Students will know:
- How to identify kitchen safety hazards
- How to prevent accidents and injury
- Basic first aid for simple cuts and burns
- Proper kitchen safety procedures (preparing, cooking, cleaning up)
- Protocol: washing hands, wearing an apron, tying hair back
- How to handle a knife safely
- How to check the temperature of a meat
- The danger zone temperatures 40-140 degrees F
The Students will be able to:
- Keep their kitchen clean and organized throughout a lab
- Store ingredients at the proper temperature in the proper container
- Test the temperature and accurately determine if a food is cooked properly
- Concentrate on their cooking lab without distracting others
- Handle small issues as they arise ( a band aid for a scrape etc.)
- Explain and follow proper kitchen safety procedures
- Wash their hands, wear an apron and tie their hair back
Healthy Eating & Cooking/Nutrition Unit
What students will know:
- The six primary nutrients and their role in keeping the body healthy
- How to read a food label and decipher the healthfulness of the food based on various factors including types of nutrients, level of processsing, additives etc.
- How to track what you eat, enter it into an on-line tracking system and decipher the results
- Specific heathful foods that they can choose in confidence
- How store design, media and advertising shape buying decisions
- The pros and cons of certain food choices
- How cooking techniques influence the nutritional value of the foods we eat
- How to prepare a well balanced, appropriately portioned meal/snack
- How to transform a recipe into a healthier version of itself
- The value of buying and cooking your own food and knowing where your food comes from
- How to read a recipe, decipher the ingredients and cooking methods for preparation
What students will be able to do
- Decipher a food label and rate the food for healthfulness on a variety of criteria
- Use online tools and resources to track personal eating habits
- Use online tools for researching food and nutrition information
- Share and present ideas about healthy eating and food choices
- Think critically about what they eat
- Read a recipe and alter it for greater health benefits
- Prepare a recipe according to the instructions including proper measuring, use of equipment and process.
- Work collaboratively with their peers
- Work independently in the kitchen, applying their knowledge without adult assistance
- Explain basic tips for smart grocery shopping (ultimate goal is applying what they’ve learned).
- Analyze and grade a hypothetical grocery cart for it’s nutritious/health value
Table Manners & Basic Etiquette Unit
Students will know:
- How to properly set the table
- How to properly hold a knife, fork and spoon
- Which utensils to use for each course
- Basic table manners such as: sitting up straight, no elbows on the table, napkin
- in your lap and how to handle “what if scenarios”
Students will be able to:
- Set the table properly
- Recognize an improperly set table and poor table manners/etiquette
- Hold utensils properly while eating
- Eat a meal with their classmates using table manners and etiquette
- Share ideas with each other about the benefits of knowing and using table
- manners.