<p> Course Title: Food Science Faculty: Jamie Propson Email: [email protected] Phone: 920-755-3300 Department Website: www.mishicotffa.org </p><p>Course Overview Required Materials 1. Farm to Fork & Food Science 2 Notebooks 2. Carbohydrates Writing Tool 3. Fats/Lipids Hat/Apron 4. Vitamins/Minerals 5. Food Storage Optional Materials 6. Cheese Hair tie 7. Candies Personal Device (have 24 class IPads)</p><p>Course Description: Interested in learning about the science behind the food? This course addresses the processing of raw products into finished foods ready for the consumer to prepare and eat at home. Students will practice food processing and preservation techniques, develop new food products and investigate all sectors of the food science industry while working in a lab setting. Students will obtain a vast knowledge of how different foods get from the “field to our fork”</p><p>Supervised Agricultural Experience Project (SAE): All students are required to participate in an SAE project, which will allow the active application of science based principles in a “learn by doing” environment for a minimum of 20 hours. The project will be documented online on www.theaet.com. Projects types and parameters will be discussed in class.</p><p>Expectations for Students</p><p>Empower • Innovate • Inspire An effective education is vigorous, demanding, deeply satisfying and requires behavior conductive to achieving excellence. High School is a fundamental asset in building a student’s character, citizenship, and employment future. 1. Safety is number one. Horseplay will not be tolerated especially in lab situations. 2. Respect oneself, fellow students, the shop, and instructor. 3. Cooperation is the key to success in agriculture courses. 4. You must keep TWO notebooks: a. NOTES Notebook with a NOTES, GLOSSARY and JOURNAL section b. LAB Notebook with a i. Each lab must include: TITLE, PROCEDURE, DATA, QUESTIONS/REFLECTION 5. Be ON TIME for class with all materials needed. 6. Follow sanitation procedures including wearing your uniform while in lab. 7. Have an open mind and allow oneself to learn new knowledge and skills.</p><p>Grading Breakdown: Students are responsible for the grade they earn following district grade scale. All students will have equal opportunity to learn. Students will be exposed to a wide range of assessment techniques, at times students will be able to choose which assessment technique they favor. Grading in this department is weighed as follows:</p><p>45% Summative Assessment 35% Formative Assessment 10% Final SAE Grade 10% Final Exam</p><p>Summative Assessment – End of unit/outcome learning: may include but not limited to – tests, research experiment, essay, prezi, video production, inquiry based lab or storybook production. Formative Assessment – During learning: may include but not limited to – class discussion/participation, worksheets, exit slips, quizzes, performances, questioning, group work, guided labs, skits, songs, raps, posters, brochures, journaling and reflection. SAE/FFA Grade – Agricultural Education is comprised of three basic principals: classroom instruction, SAE and FFA. The SAE stands for supervised agricultural experience. Students will be required to develop an SAE to work on outside of class for a minimum of 40 hours. This could be working with an animal, business, experiment, job shadow, plant, etc. Students will develop the SAE in class with help of the instructor and need to complete records on the experience. Students may be asked to help with FFA activities as the organization is Intra-curricular and tied into our classroom curriculum. Final Exam: Written final exam at the end of the term to showcase knowledge. </p><p>We have read through the following expectations and understand the classroom responsibilities.</p><p>______Student’s Signature Parents’ Signature</p><p>Empower • Innovate • Inspire</p>