Rose Tree Media School District s6

ROSE TREE MEDIA SCHOOL DISTRICT

COURSE CURRICULUM

COURSE TITLE: Advanced Food and Nutrition II GRADE LEVEL: 9 - 12 CREATION DATE: September, 2004

Board Approved: January, 2005 Essential Question, Concept or Theme: Introduction to the Kitchen: What basic math, kitchen utensils, terms, Approx. Time Allotment: sanitation and safety information are necessary to be successful in the kitchen? PA Standards: 11.3.9.F; 11.2.9.D, 11.3.12.D Aligned Materials/ Benchmark/Skills Assessment Instructional Strategies Resources/Technology Students will demonstrate knowledge of  Introduction to the kitchen  Teacher generated  Teacher generated terms, utensils, equipment, measuring packet and outline worksheets and chapter activities/lectures techniques and equivalents, math,  Properly put together and use outlines  Class discussions sanitation and kitchen safety. hand mixer  Print Resources  Cooking labs 1. Identify cooking terms  Properly put together and use  Guide to Good Food.  Research 2. Demonstrate proper use of stove, stand mixer (1996) The Goodheart-  Structured review oven, hand mixer, stand mixer and  Turn oven on and set time- Wilcox Company, Inc.  Homework microwave turn timer off  Chapter readings and outlines 3. Demonstrate how to measure liquid  Properly measure liquid and and dry ingredients dry ingredients 4. Identify measuring equivalents  Cooking utensils, terms, 5. Use cooking fractions properly measuring and equivalents 6. Demonstrate proper sanitation test techniques for storing food, washing  Safety and sanitation quiz dishes and cleaning counters  Properly store food and 7. Demonstrate safety knowledge when utensils using knives and equipment.  Food storage quiz  Stock kitchen with necessary equipment on a weekly basis  Demonstrate proper sanitation techniques

Advanced Food and Nutrition II Page 2 - 2 - Board Approved: January, 2005 Essential Question, Concept or Theme: Introduction to the Kitchen: What basic math, kitchen utensils, Approx. Time Allotment: terms, sanitation and safety information is necessary to be successful in the kitchen? PA Standards: 11.3.9.F; 11.2.9.D, 11.3.12.D Multicultural/Interdisciplinary Adaptations/Inclusion Techniques Enrichment Strategies Remediation Strategies Connection  Special adaptations as specified in IEP  Tiered assignments  Extended time Science or service agreement  Peer tutoring  Denaturization of protein  Extended time on projects (when  Extra help foods when cooking possible) and tests  Enzymatic browning of fruits  Peer tutoring  Ingredient interactions  Alternative assignments Math  Fractions

Social Studies  A taste of the world

Language Arts  Chapter readings and outlines

Health  Nutrition

Advanced Food and Nutrition II Page 3 - 3 - Board Approved: January, 2005 Essential Question, Concept or Theme: Red Meat: How do we prepare and purchase meat successfully? Approx. Time Allotment: PA Standards: 11.3.9.B, D, E,G; 11.3.12.B, C, E, G. Aligned Materials/ Benchmark/Skills Assessment Instructional Strategies Resources/Technology Students will identify nutritional  Red meat packet and outline  Teacher generated worksheets  Teacher generated value of meat, meat grading  Prepare red meat products and chapter outlines activities/lectures process, selection, storage food  Red meat quiz  Print Resources  Class discussions science principles and methods of  Guide to Good Food. (1996)  Cooking labs cooking meat. The Goodheart-Wilcox  Research 1. Identify nutrients found in meat Company, Inc.  Structured review products.  Homework 2. Identify different grades, types  Chapter readings and outlines and cuts of red meat 3. Identify meat storage principles 4. Prepare meat products

Advanced Food and Nutrition II Page 4 - 4 - Board Approved: January, 2005 Essential Question, Concept or Theme: Red Meat: How do we prepare and purchase meat successfully? Approx. Time Allotment: PA Standards: 11.3.9.B, D, E,G; 11.3.12.B, C, E, G. Multicultural/Interdisciplinary Adaptations/Inclusion Techniques Enrichment Strategies Remediation Strategies Connection  Special adaptations as specified in IEP or service  Guest Speakers  Extended time Science agreement  Tiered assignments  Peer tutoring  Denaturization of protein foods  Extended time on projects (when possible) and  Extra help when cooking tests  Enzymatic browning of fruits  Peer tutoring  Ingredient interactions  Alternative assignments Math  Fractions

Advanced Food and Nutrition II Page 5 - 5 - Board Approved: January, 2005 Essential Question, Concept or Theme: Poultry: How do we prepare and purchase poultry successfully? Approx. Time Allotment: PA Standards: 11.3.9.B, D, E,G; 11.3.12.B, C, E, G. Aligned Materials/ Benchmark/Skills Assessment Instructional Strategies Resources/Technology Students will identify the nutritional  Poultry packet and  Teacher generated worksheets  Teacher generated value of poultry, purchasing and outline and chapter outlines activities/lectures storing guidelines, food science  Prepare poultry products  Print Resources  Class discussions principles and preparation methods.  Poultry quiz  Guide to Good Food. (1996)  Cooking labs 1. Identify the nutrients found in The Goodheart-Wilcox  Research poultry products Company, Inc.  Structured review 2. Identify different types of poultry  Homework 3. Identify purchasing and storage  Chapter readings and outlines guidelines for poultry 4. Prepare poultry products

Advanced Food and Nutrition II Page 6 - 6 - Board Approved: January, 2005 Essential Question, Concept or Theme: Poultry: How do we prepare and purchase poultry successfully? Approx. Time Allotment: PA Standards: 11.3.9.B, D, E,G; 11.3.12.B, C, E, G. Multicultural/Interdisciplinary Adaptations/Inclusion Techniques Enrichment Strategies Remediation Strategies Connection  Special adaptations as specified in IEP or  Guest Speakers  Extended time Science service agreement  Tiered assignments  Peer tutoring  Denaturization of protein foods  Extended time on projects (when possible)  Extra help when cooking and tests  Enzymatic browning of fruits  Peer tutoring  Ingredient interactions  Alternative assignments Math  Fractions

Advanced Food and Nutrition II Page 7 - 7 - Board Approved: January, 2005 Essential Question, Concept or Theme: Fish: How is fish classified and prepared? Approx. Time Allotment: PA Standards: 11.3.9.B, D, E,G; 11.3.12.B, C, E, G. Aligned Materials/ Benchmark/Skills Assessment Instructional Strategies Resources/Technology Students will classify fish, understand  Fish packet and outline  Teacher generated worksheets  Teacher generated methods of selecting, purchasing and  Prepare fish using and chapter outlines activities/lectures cooking fish. different cooking methods  Print Resources  Class discussions 1. Identify nutritional values of fish  Fish quiz  Guide to Good Food. (1996)  Cooking labs 2. Classify fish The Goodheart-Wilcox  Research 3. Select fish based on freshness Company, Inc.  Structured review 4. Identify storage guidelines for  Homework fish  Chapter readings and outlines 5. Prepare fish products

Advanced Food and Nutrition II Page 8 - 8 - Board Approved: January, 2005 Essential Question, Concept or Theme: Fish: How is fish classified and prepared? Approx. Time Allotment: PA Standards: 11.3.9.B, D, E,G; 11.3.12.B, C, E, G. Multicultural/Interdisciplinary Adaptations/Inclusion Techniques Enrichment Strategies Remediation Strategies Connection  Special adaptations as specified in IEP or  Guest Speakers  Extended time Science service agreement  Tiered assignments  Peer tutoring  Denaturization of protein foods  Extended time on projects (when possible)  Extra help when cooking and tests  Enzymatic browning of fruits  Peer tutoring  Ingredient interactions  Alternative assignments Math  Fractions

Advanced Food and Nutrition II Page 9 - 9 - Board Approved: January, 2005 Essential Question, Concept or Theme: Eggs: How are eggs used as an ingredient and what food science Approx. Time Allotment: principles are necessary to properly prepare eggs. PA Standards: 11.3.9.B, D, E,G; 11.3.12.B, C, E, G. Aligned Materials/ Benchmark/Skills Assessment Instructional Strategies Resources/Technology Students will identify methods of  Egg packet and outline  Teacher generated worksheets  Teacher generated selecting and storing eggs, understand  Prepare egg foams for and chapter outlines activities/lectures functions of, cooking methods and different products  Print Resources  Class discussions food science principles of eggs.  Prepare products with egg  Guide to Good Food. (1996)  Cooking labs 1. Identify nutritional value of egg as a main ingredient The Goodheart-Wilcox  Research products  Egg quiz Company, Inc.  Structured review 2. Explain storage and grading  Homework process of eggs  Chapter readings and outlines 3. Explain the functions of eggs as an ingredient 4. Demonstrate stages and explain uses of egg foams 5. Prepare egg products

Advanced Food and Nutrition II Page 10 - 10 - Board Approved: January, 2005 Essential Question, Concept or Theme: Eggs: How are eggs used as an ingredient and what food science Approx. Time Allotment: principles are necessary to properly prepare eggs. PA Standards: 11.3.9.B, D, E,G; 11.3.12.B, C, E, G. Multicultural/Interdisciplinary Adaptations/Inclusion Techniques Enrichment Strategies Remediation Strategies Connection  Special adaptations as specified in IEP or  Guest Speakers  Extended time Science service agreement  Tiered assignments  Peer tutoring  Denaturization of protein foods  Extended time on projects (when possible)  Extra help when cooking and tests  Enzymatic browning of fruits  Peer tutoring  Ingredient interactions  Alternative assignments Math  Fractions

Advanced Food and Nutrition II Page 11 - 11 - Board Approved: January, 2005 Essential Question, Concept or Theme: Dairy: What are the food science principles necessary to Approx. Time Allotment: successfully prepare daily based products? PA Standards: 11.3.9.B, D, E,G; 11.3.12.B, C, E, G. Aligned Materials/ Benchmark/Skills Assessment Instructional Strategies Resources/Technology Students will identify methods of  Dairy outline and packet  Teacher generated worksheets  Teacher generated selecting and storing milk products,  Prepare recipes with dairy and chapter outlines activities/lectures nutritional value and food science products as a main  Print Resources  Class discussions principles of cooking with milk and ingredient  Guide to Good Food. (1996)  Cooking labs cheese.  Dairy quiz The Goodheart-Wilcox  Research 1. Identify nutritional values of milk Company, Inc.  Structured review products  Homework 2. Identify different types of milk  Chapter readings and outlines products 3. Demonstrate dairy product cooking principles 4. Identify types of cheese

Advanced Food and Nutrition II Page 12 - 12 - Board Approved: January, 2005 Essential Question, Concept or Theme: Dairy: What are the food science principles necessary to Approx. Time Allotment: successfully prepare daily based products? PA Standards: 11.3.9.B, D, E,G; 11.3.12.B, C, E, G. Multicultural/Interdisciplinary Adaptations/Inclusion Techniques Enrichment Strategies Remediation Strategies Connection  Special adaptations as specified in IEP or  Guest Speakers  Extended time Science service agreement  Tiered assignments  Peer tutoring  Denaturization of protein foods  Extended time on projects (when possible)  Extra help when cooking and tests  Enzymatic browning of fruits  Peer tutoring  Ingredient interactions  Alternative assignments Math  Fractions

Advanced Food and Nutrition II Page 13 - 13 - Board Approved: January, 2005 Essential Question, Concept or Theme: Fruit: What are the different classifications of fruit? Approx. Time Allotment: PA Standards: 11.3.9.E; 11.3.12.E Aligned Materials/ Benchmark/Skills Assessment Instructional Strategies Resources/Technology Students will classify fruits and  Fruit outline and packet  Teacher generated worksheets  Teacher generated prepare fruits products.  Prepare fruit preserving and chapter outlines activities/lectures 1. Identify different fruit flavor, color and texture  Print Resources  Class discussions classifications  Fruit quiz  Guide to Good Food. (1996)  Cooking labs 2. Explain enzymatic browning and The Goodheart-Wilcox  Research effects of sugar on fruits Company, Inc.  Structured review 3. Prepare fruit products preserving  Homework color, flavor, texture and nutrients  Chapter readings and outlines

Advanced Food and Nutrition II Page 14 - 14 - Board Approved: January, 2005 Essential Question, Concept or Theme: Fruit: What are the different classifications of fruit? Approx. Time Allotment: PA Standards: 11.3.9.E; 11.3.12.E Multicultural/Interdisciplinary Adaptations/Inclusion Techniques Enrichment Strategies Remediation Strategies Connection  Special adaptations as specified in IEP or  Guest Speakers  Extended time Science service agreement  Tiered assignments  Peer tutoring  Denaturization of protein foods  Extended time on projects (when possible)  Extra help when cooking and tests  Enzymatic browning of fruits  Peer tutoring  Ingredient interactions  Alternative assignments Math  Fractions

Advanced Food and Nutrition II Page 15 - 15 - Board Approved: January, 2005 Essential Question, Concept or Theme: Cakes: What are the different types of cakes and icings? How are Approx. Time Allotment: cake decorating tools used? PA Standards: 11.3.12.A, G. Aligned Materials/ Benchmark/Skills Assessment Instructional Strategies Resources/Technology Students will identify different types  Cake outline and packet  Teacher generated worksheets  Teacher generated of cakes, icings and functions of cake  Use pastry bag to write, and chapter outlines activities/lectures ingredients. make borders and flowers  Print Resources  Class discussions 1. Explain gluten development and  Prepare fondant, royal and  Guide to Good Food. (1996)  Cooking labs the interaction of ingredients as butter cream icings The Goodheart-Wilcox  Research they apply to cakes  Prepare shortened and Company, Inc.  Structured review 2. Identify and prepare different unshortened cakes  Homework types of icing demonstrating  Prepare a specialty cake  Chapter readings and outlines proper use of each icing using Wilton cake pans, 3. Use a pastry bag to write, make cut cakes or tiered cakes borders and flowers  Prepare petifours using 4. Prepare shortened and poured icing unshortened cakes  Make an icing rose  Cake quiz

Advanced Food and Nutrition II Page 16 - 16 - Board Approved: January, 2005 Essential Question, Concept or Theme: Cakes: What are the different types of cakes and icings? How are Approx. Time Allotment: cake decorating tools used? PA Standards: 11.3.12.A, G. Multicultural/Interdisciplinary Adaptations/Inclusion Techniques Enrichment Strategies Remediation Strategies Connection  Special adaptations as specified in IEP or  Guest Speakers  Extended time Science service agreement  Tiered assignments  Peer tutoring  Denaturization of protein foods  Extended time on projects (when possible)  Extra help when cooking and tests  Enzymatic browning of fruits  Peer tutoring  Ingredient interactions  Alternative assignments Math  Fractions

Advanced Food and Nutrition II Page 17 - 17 - Board Approved: January, 2005 Essential Question, Concept or Theme: Candy: What are the different types of candy and how can candy be Approx. Time Allotment: successfully prepared? PA Standards: 11.3.9.G; 11.3.12.A, G. Aligned Materials/ Benchmark/Skills Assessment Instructional Strategies Resources/Technology Students will identify types of candy and  Candy outline and  Teacher generated  Teacher generated food science principles necessary to packet worksheets and chapter activities/lectures successfully prepare candy.  Prepare filled and outlines  Class discussions 1. Explain the different types of candies multi-colored molded  Print Resources  Cooking labs and cooking principles candies  Guide to Good Food.  Research 2. Prepare crystalline and non-crystalline  Prepare crystalline and (1996) The Goodheart-  Structured review candies non-crystalline candies Wilcox Company, Inc.  Homework 3. Prepare multi-colored and filled molded  Candy quiz  Chapter readings and outlines candies 4. Prepare dipped candies

Advanced Food and Nutrition II Page 18 - 18 - Board Approved: January, 2005 Essential Question, Concept or Theme: Candy: What are the different types of candy and how can candy be Approx. Time Allotment: successfully prepared? PA Standards: 11.3.9.G; 11.3.12.A, G. Multicultural/Interdisciplinary Adaptations/Inclusion Techniques Enrichment Strategies Remediation Strategies Connection  Special adaptations as specified in IEP or  Guest Speakers  Extended time Science service agreement  Tiered assignments  Peer tutoring  Denaturization of protein  Extended time on projects (when possible)  Extra help foods when cooking and tests  Enzymatic browning of fruits  Peer tutoring  Ingredient interactions  Alternative assignments Math  Fractions

Advanced Food and Nutrition II Page 19 - 19 - Board Approved: January, 2005 Essential Question, Concept or Theme: A Taste of the World Approx. Time Allotment: PA Standards: 11.3.9.E, F, G; 11.3.12 C, F. Aligned Materials/ Benchmark/Skills Assessment Instructional Strategies Resources/Technology Students will understand history,  Research specified culture  Teacher generated worksheets  Teacher generated important ingredients and food  Identify cultural dishes, and chapter outlines activities/lectures preparation techniques of cultural ingredients and utensils  Print Resources  Class discussions Creole food including Southern,  Prepare cultural food  Guide to Good Food. (1996)  Cooking labs Mexican, French, Italian, German,  Present information to class The Goodheart-Wilcox  Research Japanese and Irish cooking.  Taste of the World quiz Company, Inc.  Structured review 1. Research and present  Homework information on cultural foods.  Chapter readings and outlines 2. Identify cooking methods, important ingredients, utensils and food related history.

Advanced Food and Nutrition II Page 20 - 20 - Board Approved: January, 2005 Essential Question, Concept or Theme: A Taste of the World Approx. Time Allotment: PA Standards: 11.3.9.E, F, G; 11.3.12 C, F. Multicultural/Interdisciplinary Adaptations/Inclusion Techniques Enrichment Strategies Remediation Strategies Connection  Special adaptations as specified in IEP or service  Guest Speakers  Extended time Science agreement  Tiered assignments  Peer tutoring  Denaturization of protein foods  Extended time on projects (when possible) and  Extra help when cooking tests  Enzymatic browning of fruits  Peer tutoring  Ingredient interactions  Alternative assignments Math  Fractions

Advanced Food and Nutrition II Page 21 - 21 - Board Approved: January, 2005