GLOBAL FOODS Grade Level:11-12

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FAMILY & CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT

Content Area: FAMILY & CONSUMER SCIENCES

Course Title: GLOBAL FOODS Grade Level:11-12

UNIT I – INTRODUCTION TO THE 15 Days KITCHEN

UNIT II – MEDITERRANEAN CUISINE 35 Days

UNIT III – EUROPEAN CUISINE 35 Days

UNIT IV – ASIAN CUISINE 10 Days

UNIT V – LATIN AMERICAN CUISINE 25 Days

UNIT VI- UNITED STATES REGIONAL 60 Days CUISINE

Date Revised: June 2018

Board Approved August 2019 on:

FAMILY AND CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT Unit Overview

Content Area: FAMILY & CONSUMER SCIENCES Unit Title: UNIT I – INTRODUCTION TO THE KITCHEN Target Course/Grade Level: GLOBAL FOODS/ GRADES 11-12 Unit Summary: Students will learn how food safety and sanitation will prevent food borne illness. Students will learn how to maintain and clean a kitchen properly and how to prepare and serve food to ensure safety. Proper use of equipment, equivalents and reading a recipe will also be addressed.

21st Century Themes/Careers: Technology including: critical thinking, problem solving, creativity, innovation, collaboration, teamwork and leadership, cross-cultural understanding and interpersonal communication as listed in standards below. Technology connections: Understand and use technology systems, select and use applications effectively and productively, and exhibit digital citizenship by practicing safe, legal, and responsible use of information and technology.

Learning Targets Content Standards:

CPI # Cumulative Progress Indicator (CPI) Focus NEW JERSEY STUDENT LEARNING STANDARDS 21st CENTURY LIFE Standards AND CAREER 9.3.12.AG-FD.1 Develop and implement procedures to ensure safety, sanitation and quality in food product and processing facilities. 9.3.12.AG-FD.2 Apply principles of nutrition, biology, microbiology, chemistry and human behavior to the development of food products. 9.3.12.AG-FD.3 Select and process food products for storage, distribution and consumption. 9.3.12.AG-FD.4 Explain the scope of the food industry and the historical and current developments of food products and processing. 9.3.HT-RFB.4 Demonstrate leadership qualities and collaboration with others. 9.3.HT-RFB.9 Describe career opportunities and qualifications in the restaurant and food service industry. NEW JERSEY STUDENT LEARNING STANDARDS-ENGLISH LANGUAGE ARTS RI.11-12.4 Determine the meaning of words and phrases as they are used in the text, including figurative and connotative meanings; analyze the impact of specific word choices on meaning and tone, including words with multiple meanings or language that is particularly fresh, engaging, or beautiful. (Include Shakespeare as well as other authors.) NEW JERSEY STUDENT LEARNING STANDARDS COMPREHENSIVE HEALTH AND PHYSICAL EDUCATION 2.1.12.B.2 Compare and contrast the dietary trends and eating habits of adolescents and young adults in the United States and other countries. NEW JERSEY STUDENT LEARNING STANDARDS SOCIAL STUDIES 6.1.12.D.14.f Determine the influence of multicultural beliefs, products (i.e., art, food, music, and literature), and practices in shaping contemporary American culture. 6.1.12.D.16.a Analyze the impact of American culture on other world cultures from multiple perspectives.

NEW JERSEY STUDENT LEARNING STANDARDS TECHNOLOGY 8.1.12.C.1 Develop an innovative solution to a real world problem or issue in collaboration with peers and experts, and present ideas for feedback through social media or in an online community. 8.1.12.D.1 Demonstrate appropriate application of copyright, fair use and/or Creative Commons to an original work. 8.1.12.E.1 Produce a position statement about a real world problem by developing a systematic plan of investigation with peers and experts synthesizing information from multiple sources. 8.1.12.F.1 Evaluate the strengths and limitations of emerging technologies and their impact on educational, career, personal and or social needs.

Unit Essential Questions Unit Enduring Understandings ● Why is kitchen cleanliness Students will understand that… important? ● Safety and sanitation is as important as knowing how ● What are the essential parts of a to prepare food in a kitchen. well written recipe? ● A recipe is an important tool. ● What are the proper uses of kitchen ● Each tool, utensil and appliance has its own function tools, utensils and appliances? in the kitchen.

Unit Objectives Unit Objectives Students will know… Students will be able to… ● The steps a person takes to keep a ● Examine how to measure ingredients properly and kitchen clean and sanitized. explore ways to modify recipes. ● Recipes are directions for preparing ● Properly use tools, utensils and appliances to prepare foods that are useful to cooks and ingredients. offer useful information

FAMILY AND CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT Evidence of Learning

Formative Assessments • Teacher Observation • Class Participation • Worksheets • Lab Evaluations • Do Now’s • Exit Slip • Discussions

Summative Assessments ● Written Tests ● Quizzes ● Practical Tests ● Final edible product

Benchmark Assessments • Quarterly & Final Exam

Alternative Assessments • Various Projects Modifications ELLs • Teacher Tutoring • Peer Tutoring • Cooperative Learning Groups • Modified Assignments • Differentiated Instruction Modifications Special Education • Follow all IEP modifications • Teacher Tutoring • Peer Tutoring • Cooperative Learning Groups • Modified Assignments • Differentiated Instruction Modifications 504 • Follow all modifications/504 plan Modifications At-Risk • Complete Multi-Tiered System of Support (MTSS) Modifications Gifted and Talented • Enrichment activities as needed

Curriculum development Resources/Instructional Materials/Equipment Needed Teacher Resources:

● Worksheets ● PowerPoint ● Internet ● Video clips ● DVD’s

Teacher Notes:

FAMILY AND CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT Unit Overview

Content Area: FAMILY & CONSUMER SCIENCES Unit Title: UNIT II – MEDITERRANEAN CUISINE Target Course/Grade Level: GLOBAL FOODS/ GRADES 11-12 Unit Summary: In this unit students will explore the ingredients and cooking methods of several Mediterranean countries.

Primary interdisciplinary connections: Primary interdisciplinary connections: Infused within the unit are connections to the New Jersey Student Learning Standards in Health and Physical Education and Social Studies as listed in standards below. . 21st Century Themes/Careers: Technology including: critical thinking, problem solving, creativity, innovation, collaboration, teamwork and leadership, cross-cultural understanding and interpersonal communication as listed in standards below.

Technology connections: Understand and use technology systems, select and use applications effectively and productively, and exhibit digital citizenship by practicing safe, legal, and responsible use of information and technology.

Learning Targets Content Standards:

Unit Essential Questions Unit Enduring Understandings ● Why Mediterranean cuisine is Students will understand that… considered healthier than cuisines ● Geography, climate and culture have influenced food of Northern and Western Europe? customs. ● What are the main components of the Mediterranean diet? ● How do geographical factors influence the cuisine?

Unit Objectives Unit Objectives Students will know… Students will be able to… ● Influences of Mediterranean cuisine. ● Prepare foods native to countries of the Mediterranean. ● Describe food customs of Mediterranean countries.

FAMILY AND CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT Evidence of Learning

Formative Assessments • Teacher Observation • Class Participation • Worksheets • Lab Evaluations • Do Now’s • Exit Slip • Discussions

Summative Assessments ● Written Tests ● Quizzes ● Practical Tests ● Final edible product

Benchmark Assessments • Quarterly & Final Exam

Curriculum development Resources/Instructional Materials/Equipment Needed Teacher Resources:

● Worksheets ● PowerPoint ● Internet ● Video clips ● DVD’s

Teacher Notes:

FAMILY AND CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT Unit Overview

Content Area: FAMILY & CONSUMER SCIENCES Unit Title: UNIT III – EUROPEAN CUISINE Target Course/Grade Level: GLOBAL FOODS / GRADES 11-12 Unit Summary: Students will learn about the unique cuisine of many European countries and prepare foods native to these countries.

CPI # Cumulative Progress Indicator (CPI) NEW JERSEY STUDENT LEARNING STANDARDS TECHNOLOGY 8.1.12.C.1 Develop an innovative solution to a real world problem or issue in collaboration with peers and experts, and present ideas for feedback through social media or in an online community. 8.1.12.D.1 Demonstrate appropriate application of copyright, fair use and/or Creative Commons to an original work. 8.1.12.E.1 Produce a position statement about a real world problem by developing a systematic plan of investigation with peers and experts synthesizing information from multiple sources. 8.1.12.F.1 Evaluate the strengths and limitations of emerging technologies and their impact on educational, career, personal and or social needs. NEW JERSEY STUDENT LEARNING STANDARDS COMPREHENSIVE HEALTH AND PHYSICAL EDUCATION 2.1.12.B.2 Compare and contrast the dietary trends and eating habits of adolescents and young adults in the United States and other countries. NEW JERSEY STUDENT LEARNING STANDARDS SOCIAL STUDIES 6.1.12.D.14.f Determine the influence of multicultural beliefs, products (i.e., art, food, music, and literature), and practices in shaping contemporary American culture. 6.1.12.D.16.a Analyze the impact of American culture on other world cultures from multiple perspectives. NEW JERSEY STUDENT LEARNING STANDARDS 21st CENTURY LIFE AND CAREER 9.3.12.AG-FD.1 Develop and implement procedures to ensure safety, sanitation and quality in food product and processing facilities. 9.3.12.AG-FD.2 Apply principles of nutrition, biology, microbiology, chemistry and human behavior to the development of food products. 9.3.12.AG-FD.3 Select and process food products for storage, distribution and consumption. 9.3.12.AG-FD.4 Explain the scope of the food industry and the historical and current developments of food products and processing. 9.3.HT-RFB.4 Demonstrate leadership qualities and collaboration with others. 9.3.HT-RFB.9 Describe career opportunities and qualifications in the restaurant and food service industry.

Unit Essential Questions Unit Enduring Understandings ● What are the staples in the diets Students will understand that… of many Europeans? ● Each country has unique aspects of its cuisine. ● How do meal patterns differ from those in the United States?

Unit Objectives Unit Objectives Students will know… Students will be able to… ● How to identify food customs of ● Prepare foods native to many European countries. many European countries.

FAMILY AND CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT Evidence of Learning

Formative Assessments • Teacher Observation • Class Participation • Worksheets • Lab Evaluations • Do Now’s • Exit Slip • Discussions

Summative Assessments ● Written Tests ● Quizzes ● Practical Tests ● Final edible product

Benchmark Assessments • Quarterly & Final Exam

Curriculum development Resources/Instructional Materials/Equipment Needed Teacher Resources:

● Worksheets ● PowerPoint ● Internet ● Video clips ● DVD’s

Teacher Notes:

FAMILY AND CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT Unit Overview

Content Area: FAMILY & CONSUMER SCIENCES Unit Title: UNIT IV – ASIAN CUISINE Target Course/Grade Level: GLOBAL FOODS / GRADES 11-12 Unit Summary: In this unit students will learn about cuisines from the unique countries of Asia. Students will examine the variety of customs, ingredients and cooking techniques that influence the cuisine that make up the countries of Asia.

Learning Targets Content Standards:

Unit Essential Questions Unit Enduring Understandings ● How do tradition and religion play Students will understand that… a role in each countries cuisine? ● Each nation in Asia has unique culture and cuisine. ● What are foods that are native to ● Geography, climate and culture have influenced food these countries? customs.

Unit Objectives Unit Objectives Students will know… Students will be able to… ● Describe eating customs of Asian ● Use recipes to prepare foods that are native to each countries. of these countries. ● Name foods that are native to each of these countries.

FAMILY AND CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT Evidence of Learning

Formative Assessments • Teacher Observation • Class Participation • Worksheets • Lab Evaluations • Do Now’s • Exit Slip • Discussions

Summative Assessments ● Written Tests ● Quizzes ● Practical Tests ● Final edible product

Benchmark Assessments • Quarterly & Final Exam

Curriculum development Resources/Instructional Materials/Equipment Needed Teacher Resources:

● Worksheets ● PowerPoint ● Internet ● Video clips ● DVD’s

Teacher Notes:

FAMILY AND CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT Unit Overview

Content Area: FAMILY & CONSUMER SCIENCES Unit Title: UNIT V – LATIN AMERICAN CUISINE Target Course/Grade Level: GLOBAL FOODS / GRADES 11-12 Unit Summary: Students will learn about the diverse flavors of Latin America. They will examine the culture that continues to influence the cuisine.

Learning Targets Content Standards:

Unit Essential Questions Unit Enduring Understandings ● How can understanding the Students will understand that… influences of other countries help ● There are many factors that have affected food in the understanding of Latin customs. American cuisine? ● Geographic isolation has caused foods to be used in ● How has the climate and various ways from region to region. geography affected Latin American cuisine?

Unit Objectives Unit Objectives Students will know… Students will be able to… ● Food customs of Latin America are ● Identify geographic and climatic factors that have rich and varied. influenced characteristic cuisine. ● The varied climate and the ● Prepare foods native to Latin America. geography play a part in the cuisine in different regions of Latin America.

Formative Assessments • Teacher Observation • Class Participation • Worksheets • Lab Evaluations • Do Now’s • Exit Slip • Discussions

Summative Assessments ● Written Tests ● Quizzes ● Practical Tests ● Final edible product

Benchmark Assessments • Quarterly & Final Exam

Curriculum development Resources/Instructional Materials/Equipment Needed Teacher Resources:

● Worksheets ● PowerPoint ● Internet ● Video clips ● DVD’s

Teacher Notes:

FAMILY AND CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT Unit Overview

Content Area: FAMILY & CONSUMER SCIENCES Unit Title: UNIT VI – UNITED STATES REGIONAL CUISINE Target Course/Grade Level: GLOBAL FOODS / GRADES 11-12 Unit Summary: In this unit, students will learn about the regional cuisines of the United States. Students will explore how these cuisines reflect a variety of influences and learn how the food traditions of people around the world have blended with those that have immigrated to the United States.

Learning Targets Content Standards:

CPI # Cumulative Progress Indicator (CPI) NEW JERSEY STUDENT LEARNING STANDARDS TECHNOLOGY 8.1.12.C.1 Develop an innovative solution to a real world problem or issue in collaboration with peers and experts, and present ideas for feedback through social media or in an online community. 8.1.12.D.1 Demonstrate appropriate application of copyright, fair use and/or Creative Commons to an original work. 8.1.12.E.1 Produce a position statement about a real world problem by developing a systematic plan of investigation with peers and experts synthesizing information from multiple sources. 8.1.12.F.1 Evaluate the strengths and limitations of emerging technologies and their impact on educational, career, personal and or social needs. NEW JERSEY STUDENT LEARNING STANDARDS COMPREHENSIVE HEALTH AND PHYSICAL EDUCATION 2.1.12.B.2 Compare and contrast the dietary trends and eating habits of adolescents and young adults in the United States and other countries. NEW JERSEY STUDENT LEARNING STANDARDS SOCIAL STUDIES 6.1.12.B.2.a Analyze how the United States has attempted to account for regional differences while also striving to create an American identity. 6.1.12.D.3.e Determine the impact of religious and social movements on the development of American culture, literature, and art. 6.1.12.D.14.f Determine the influence of multicultural beliefs, products (i.e., art, food, music, and literature), and practices in shaping contemporary American culture. 6.1.12.D.16.a Analyze the impact of American culture on other world cultures from multiple perspectives.

NEW JERSEY STUDENT LEARNING STANDARDS 21st CENTURY LIFE AND CAREER 9.3.12.AG-FD.1 Develop and implement procedures to ensure safety, sanitation and quality in food product and processing facilities. 9.3.12.AG-FD.2 Apply principles of nutrition, biology, microbiology, chemistry and human behavior to the development of food products. 9.3.12.AG-FD.3 Select and process food products for storage, distribution and consumption. 9.3.12.AG-FD.4 Explain the scope of the food industry and the historical and current developments of food products and processing. 9.3.HT-RFB.4 Demonstrate leadership qualities and collaboration with others. 9.3.HT-RFB.9 Describe career opportunities and qualifications in the restaurant and food service industry. NEW JERSEY STUDENT LEARNING STANDARDS-ENGLISH LANGUAGE ARTS RI.11-12.4 Determine the meaning of words and phrases as they are used in the text, including figurative and connotative meanings; analyze the impact of specific word choices on meaning and tone, including words with multiple meanings or language that is particularly fresh, engaging, or beautiful.

(Include Shakespeare as well as other authors.) Unit Essential Questions Unit Enduring Understandings ● How have the cuisines from Students will understand that… around the globe been reflected in ● Each group that has settled in the United States has the regional foods found in the brought food customs from around the globe. United States? ● The United States has many regional dishes that ● In what ways have the cuisines of reflect the history of the region. the world been blended to become food customs of the United States?

Unit Objectives Unit Objectives Students will know… Students will be able to… ● How to identify the origins of foods ● Prepare foods representative of the regions of the from the main regions of the United United States. States. ● Those cuisines in the United States are a blend of cultures and traditions brought with each group of immigrants. ● Each region of the United States is known for its own characteristic cuisine.

FAMILY AND CONSUMER SCIENCES CURRICULUM SOUTHERN REGIONAL SCHOOL DISTRICT Evidence of Learning

Formative Assessments • Teacher Observation • Class Participation • Worksheets • Lab Evaluations • Do Now’s • Exit Slip • Discussions

Summative Assessments ● Written Tests ● Quizzes ● Practical Tests ● Final edible product

Benchmark Assessments • Quarterly & Final Exam

Curriculum development Resources/Instructional Materials/Equipment Needed Teacher Resources:

● Worksheets ● PowerPoint ● Internet ● Video clips ● DVD’s

Teacher Notes: