Scope and Sequence Foods and Nutrition II Second Semester Day Standard Objective Task Unit Day 1 Standard 1 Objective 1. C Cupcake Demo Unit 1 Jan. 13th Identify and demonstrate the importance of personal hygiene Day 2 Standard 1 Objective 1. C Who Makes Your Unit 1 Jan. 15th Discuss use of gloves Sandwich Activities Introduce Career Performance Investigation Assignment Objective 12 Day 3 Class Business Jan. 20th Seating chart, disclosure document, binders, etc. Day 4 Standard 1 Objective 1. D E Kitchen Safety Video, Unit Unit 1 Jan. 22nd Work Surfaces, 1 Assignments Safety Rules and First Aid Day 5 Standard 1 Objective 2 Measuring Assignment, Unit 1 Jan. 26th Culinary terms, abbreviations, Plan for Sandwich Mon. Advisory measuring techniques Competition Day 6 Standard 9 Meal Planning Sandwich Competition Performance Jan. 28th Work Chart LAB#1 Objective 1, 2, 10 Day 7 Standard 1 Objective 1. A B Announce winners of Unit 1 Jan. 30th Food borne illness, competition. temperatures, FIFO Microorganisms and you crossword, Sanitation Boxes Day 8 Standard 1& 5 Standard 1 Objective 3 Knife Knowledge 101 Unit 1 Feb. 3rd Small appliances and video. Equipment bell equipment work and lecture Standard 5 Objective 1 Types, use and care of knives Day 9 Standard 5 Objective 2 Identify and Unit 1 assignments Unit 1 Feb. 5th demonstrate different Practice knife cuts activity Performance knife cuts Objective 6 Day 10 Standard 2 Objectives 1-5 Yeast Bread Demo Unit 1 Feb 9th Yeast Bread Worksheet Monday Day 11 LAB #2 Strawberry Shortcakes Performance Feb. 11th Valentine’s Day Lab Objective 1-3 Day 12 FCCLA Cookie Sales Finish up Unit 1-DUE Unit 1 Feb 13th Cut and Paste Terms Assignment Day 13 Standard 2 LAB #3 Pizza Performance Feb. 18th objective 4 Day 14 Correct Unit 1-TEST Feb 20th Day 15 Standard 2 Quick Wheat Bread Performance Feb 24th LAB #4 Objective 4 Day 16 Standard 8 Objective 1 Mother Sauces Unit 2 Feb. 26th Identify the five Mother Sauces Assignment Mother Sauces Booklets Day 17 Standard 8 Objectives 2-5 Soup Video Clips Unit 2 March 2nd Cream and Stock based soups, Soup Assignment Mon. Advisory storage of, techniques, nutritional guidelines Day 18 Standard 8 Standard 8 LAB #5 Marinara Unit 2 March 4th Sauce/Spaghetti and Performance Breadsticks Objective 8 and 9 Day 19 Standard 6 Objectives 1-6 Salad Assignments Unit 2 March 6th Arrangement of, dressings, types, nutrients Day 20 State FCCLA Make up day-Finish soup, Unit 2 March 11th salad assignments and mother sauces booklet Day 21 Standard 6 Objectives 1-6 LAB #6 Salads Performance March 13th Objective 7 Day 22 Standard 8 Objective 2 identify and prepare LAB #7 Soups Performance March 17th Objective 4 knife skills Objective 9 Day 23 Standard 4 Objectives 1-5 internal Meats Lecture Guide Unit 2 March 19th temperatures, types of, cooking Assignment methods, inspection and PowerPoint and textbook grading, nutrients reading End of 3rd Term Day 24 Standard 6, 8 Review PowerPoint Guide Assignment Unit 2 March 23rd and 4 Mon. Advisory Standard 10 Objectives 1-4 Pies Worksheet Day 25 Standard 1 Objectives 1-3 Preparation LAB #8 Pie Lab Performance March 25th techniques, ingredient functions, Objective 11 types and storage Day 26 Eat Pies Complete Unit 2 DUE Unit 2 March 27th Day 27 Standard 8 Objective 2. A LAB #9 Mac and Cheese Unit 2 March 31st Apply and prepare a béchamel based sauce. Day 28 Standards Salads, Soups, Meats Correct Unit 2 Unit 2 Test Unit 2 April 2nd 6, 8, 4, 10 and Pies Spring Break April 6th-10th Day 29 Pass Back Unit Packet Hand out and start Unit 3 Unit 3 April 13th Rubric and go over test Place setting assignment Mon. Advisory scores and questions Day 30 Standard 3 Objectives 1 and 2 Bellwork covers Food Label Unit 3 April 15th Consumerism, budgeting, Terms, shopping guidelines, food Class Discussion and Article labels, terms Supermarket Persuasion DVD Complete Unit Assignment Day 31 Standard 3 Objective 1- C and D Finish up consumerism Unit 3 April 17th assignment. Taste Testing of Brands. Possible guest speaker on Marketing, Coupon Shopping Day 32 Standard 7 Objective 3 Nutrition Related Unit 3 April 21st Classify common food and Diseases Booklets, nutrition related health concerns Computer Lab for research Day 33 Standard 1 LAB #10 Performance April 23rd Crepes Objectives 1 & 2 Day 34 Standard 7 Objective 3 Finish Nutrition Related Unit 3 April 27th Diseases Booklets Mon. Advisory Start Meal Planning Assignment Day 35 Standard 7 Objective 1 PowerPoint, Lecture, Unit 3 April 29th Identify the changing nutritional Notes needs across the life span Day 36 Standard 7 Objective 2 Assignment Unit 3 May 1st Identify sports nutrition Possible Guest Speaker guidelines for athletes and/or an active lifestyle Day 37 Standard 4 Objective 3 LAB #11 Grilled Chicken Performance May 5th Standard 9 Objective 5 Tacos Etiquette Video Objective 5 Day 38 Standard 11 Objective 1 Career Investigation Unit 3 May 7th Identify various career Assignment Report opportunities and educational requirements Day 39 Standard 9 Objective 1-5 Correct Unit 3 Unit 3 May 11th Create a work plan Assignments Mon. Advisory Finish up meal planning Day 40 Standard 9 Objective 5 Meal Planning Performance May 13th Identify and demonstrate proper Assignment LAB #12 Objective 10 table setting and etiquette Day 41 Review State Test May 15th Day 42 STATE TEST May 19th Day 43 Standard 1 Clean vs Sanitized Cleaning Assignment May 21st Awards for State Testing Day 44 Make up day cleaning May 26th Day 45 Final Check out day May 28th Graduation May 29th Unit 1 Standard 1 Students will review and apply the skills of kitchen management, safety and sanitation.

Standard 2 Demonstrate food preparation techniques and nutrition of yeast breads.

Standard 5 Apply proper procedure for knives and knife cuts.

Unit 2 Standard 6 Students will demonstrate food preparation techniques and nutrition of salads.

Standard 8 Students will demonstrate food preparation and nutrition of soups and sauces.

Standard 4 Demonstrate food preparation techniques and nutrition of meats, poultry and seafood.

Standard 10 Demonstrate food preparation techniques and nutrition of pies/tats.

Unit 3 Standard 3 Apply budgeting and consumerism skills to manage food costs.

Standard 7 Students will explore health concerns incorporating guidelines from Myplate and current Dietary Guidelines throughout the life span.

Standard 9 Identify and apply the elements of meal planning, meal management, and meal service. Standard 11 Students will discuss career options and employment skills required in the food service industry.

Performance Objective 1 All Labs

Performance Objective 2 All Labs

Performance Objective 3 Lab 2 Strawberry Shortcakes

Performance Objective 4 Lab 3 & 4 Pizza Dough and Quick Wheat Bread

Performance Objective 5 Lab 11-Chicken Tacos

Performance Objective 6 Day 9 Activity-Knife Cuts

Performance Objective 7 Lab 6-Salad

Performance Objective 8 Lab 5-Marinara and Spaghetti

Performance Objective 9 Lab 1 Lab 12

Performance Objective 10 Day 38 Assignment

Developed By: Candace Wilson Westlake High School 2014-2015