Food Science Course Syllabus
Miss Greget
E-mail: [email protected]
Course Description:In Food Science, students will conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving. Food Science is the study of the nature of foods, the causes of deterioration in food products, the principles underlying food processing, and the improvement of foods for the consuming public.
During this course, students will work in teams to prepare and conduct food experiments. They will then predict, interpret, and evaluate food laboratory results. Throughout the course, students will discover exciting careers in the food science industry. This framework is based on the National Family & Consumer Sciences (FACS) industry standards and is aligned with the Washington State Science Standards.
Course Objectives:In Food Science students will:
Labs:
Labs will be set up on a team system. Teams will be assigned to a production area and required to perform various tasks. Labs evaluate uniforms, mise en place, sanitation, teamwork / participation and product results. Team members not performing their job duties will have point deductions from their lab participation grade. Keep in mind that what you do as an individual, affects the product that your entire team will be graded on. In addition, each student will be given leadership roles throughout the course and be evaluated on their performance.
Quizzes:
Quizzes will be assigned as hands on demonstration or as written quizzes relating to current units of study.
Tests:
Tests will be given as skill demonstration or as written tests relating to current and previous topics.
ProStart Testing for certification will be given at the end of the school year.
Homework:
Homework assignments are due at the beginning of class the next day or the due date if it is a longer term assignment.
Semester and Final Exams:
Exams will be made up of two parts: Written and Practical. Written and practical exams will be given on different days. The written exam will consist of multiple choice, matching, fill in the blank questions short answer and essay questions. The practical exam is a demonstration of your kitchen lab skills.
Attendance:
Attendance will be taken each class period. Students who arrive to class after the bell rings will be marked late/tardy. Students who arrive to class less than 10 minutes late will be marked late. Student who are more than 10 minutes late will be marked tardy. Students are expected to remain in class for the entirety of the period. If a student leaves class, without a pass, and is gone for more than 10 minutes they will be marked tardy. Students who are repeatedly late or tardy will be assigned the consequences and interventions outlined in the student handbook.
Attendance is crucial for lab days, as they cannot be made up. However, due to school activities, general illness and appointments, students will have to be out of class. Because of this, periodically through the grading period, ‘Supplemental assignments have been incorporated into the schedule to give students an opportunity to supplement points they have missed in the lab. All work to be made up is the responsibility of the student.
Leadership:Family, Career and Community Leaders of America (FCCLA) is a nonprofit national career and technical student organization for young men and women in Family and Consumer Sciences education. With over 164,000 members in 49 states, projects focus on a variety of youth concerns, including teen pregnancy, parenting, family relationships, substance abuse, peer pressure, environment, nutrition and fitness, teen violence, and career exploration. Involvement in FCCLA offers members the opportunity to expand their leadership potential and develop skills for life –planning, goal setting, problem solving, decision making, and interpersonal communication—necessary in the home and workplace. See http://www.fcclainc.org/ for more information. The club meets every Monday after school with adviser Ms. Orton.
Classroom Rules & Expectations:
To ensure that each and every student has the opportunity to learn all that he or she wishes, the following rules will be enforced.
Grading:
Grades will be based upon daily participation in activities and discussions, in-class assignments, quizzes and cooking labs (this includes clean-up!). In addition, attitude and effort will be considered when figuring grades.
Late Work Policy:
For full credit, projects and assignments must be submitted and/or presented on the due date. Due dates are available in Skyward. Projects and assignments will be accepted late for 60% credit at the end of each quarter.
Plagiarism and cheating
Work together to learn, but do and take credit for your own work. Please refer to Student Conduct Expectations in the Student Handbook for further information regarding consequences/violations for 1st and 2nd offenses. Students will receive a Failing grade or possibly a 0 on the assignment/test/project and parent will be notified.
Grading Scale:
A = 93-100%
A- = 90-92%
B+ = 88-89%
B = 83-87%
B- = 80-82%
C+ = 78-79%
C = 73-77%
C- = 70-72%
D+ = 68-69%
D = 60-67%
F = 59% and below
Notebook-you will be provided with a spiral notebook to keep your notes in. Anything written in class should be recorded in this notebook.
State food handler’s permit-early in the first semester, there will be an opportunity to apply and test for your food handler’s permit. This will be a required part of the class.
Field trips/guest speakers: there will be several field trips and guest speakers over the course of the year. Parent chaperones are needed for all field trips, please contact me at the below e-mail to help out.
Course Fee: $45
*Subject to change with notification
Miss Greget
E-mail: [email protected]
Course Description:In Food Science, students will conduct laboratory and field investigations, use scientific methods during investigations, and make informed decisions using critical thinking and scientific problem solving. Food Science is the study of the nature of foods, the causes of deterioration in food products, the principles underlying food processing, and the improvement of foods for the consuming public.
During this course, students will work in teams to prepare and conduct food experiments. They will then predict, interpret, and evaluate food laboratory results. Throughout the course, students will discover exciting careers in the food science industry. This framework is based on the National Family & Consumer Sciences (FACS) industry standards and is aligned with the Washington State Science Standards.
Course Objectives:In Food Science students will:
- Explain the difference between physical and chemical properties.
- Distinguish between pure substances and mixtures.
- Explain the relationship between elements and compounds.
- Compare heterogeneous and homogeneous mixtures.
- Identify chemical symbols and formulas.
- Compare chemical reactions to physical changes.
- List the various nutrients found in foods.
- Understand the role that nutrients play in our bodies.
- Develop a working knowledge of the nutrients that foods supply.
- Experience and explain the impact that food preparation techniques can have on a nutrient through the application of scientific knowledge of molecules, heat transfer, and chemical interactions.
- Trace the development of the scientific study of food.
- Describe areas included in the field of food science.
- Explain contributions of food science to nutrition and food safety.
- Assess the safety of food preparation methods.
- Describe types of food contamination.
- Identify types, sources and symptoms of food borne illnesses.
- Use correct food handling, sanitation, and storage procedures.
Labs:
Labs will be set up on a team system. Teams will be assigned to a production area and required to perform various tasks. Labs evaluate uniforms, mise en place, sanitation, teamwork / participation and product results. Team members not performing their job duties will have point deductions from their lab participation grade. Keep in mind that what you do as an individual, affects the product that your entire team will be graded on. In addition, each student will be given leadership roles throughout the course and be evaluated on their performance.
Quizzes:
Quizzes will be assigned as hands on demonstration or as written quizzes relating to current units of study.
Tests:
Tests will be given as skill demonstration or as written tests relating to current and previous topics.
ProStart Testing for certification will be given at the end of the school year.
Homework:
Homework assignments are due at the beginning of class the next day or the due date if it is a longer term assignment.
Semester and Final Exams:
Exams will be made up of two parts: Written and Practical. Written and practical exams will be given on different days. The written exam will consist of multiple choice, matching, fill in the blank questions short answer and essay questions. The practical exam is a demonstration of your kitchen lab skills.
Attendance:
Attendance will be taken each class period. Students who arrive to class after the bell rings will be marked late/tardy. Students who arrive to class less than 10 minutes late will be marked late. Student who are more than 10 minutes late will be marked tardy. Students are expected to remain in class for the entirety of the period. If a student leaves class, without a pass, and is gone for more than 10 minutes they will be marked tardy. Students who are repeatedly late or tardy will be assigned the consequences and interventions outlined in the student handbook.
Attendance is crucial for lab days, as they cannot be made up. However, due to school activities, general illness and appointments, students will have to be out of class. Because of this, periodically through the grading period, ‘Supplemental assignments have been incorporated into the schedule to give students an opportunity to supplement points they have missed in the lab. All work to be made up is the responsibility of the student.
Leadership:Family, Career and Community Leaders of America (FCCLA) is a nonprofit national career and technical student organization for young men and women in Family and Consumer Sciences education. With over 164,000 members in 49 states, projects focus on a variety of youth concerns, including teen pregnancy, parenting, family relationships, substance abuse, peer pressure, environment, nutrition and fitness, teen violence, and career exploration. Involvement in FCCLA offers members the opportunity to expand their leadership potential and develop skills for life –planning, goal setting, problem solving, decision making, and interpersonal communication—necessary in the home and workplace. See http://www.fcclainc.org/ for more information. The club meets every Monday after school with adviser Ms. Orton.
Classroom Rules & Expectations:
To ensure that each and every student has the opportunity to learn all that he or she wishes, the following rules will be enforced.
- I expect you to be on time and ready to work. All school policies will be followed, as well as a few additional classroom rules:
- In order for this to happen, please put cell phones and other electronic devices and their accessories (i.e. earbuds), on silent and in your backpack or bag for the class period, unless otherwise instructed.
- Ask permission, and then sign out on the clipboard if you want to use the bathroom. Be mindful about when/how you ask for permission.
- You may have food & drink in the lab as long as you clean up your mess and don’t leave empty (or full!) bottles/cans/bags/lunch sacks/trash on or under the tables.
- Kitchen Lab Safety will be enforced at all times: Do not play with the knives, ovens, stovetops, or any other potentially dangerous item. If you want an early exit from this class, break any of the above-mentioned rules.
Grading:
Grades will be based upon daily participation in activities and discussions, in-class assignments, quizzes and cooking labs (this includes clean-up!). In addition, attitude and effort will be considered when figuring grades.
- Cooking Labs 30%
- Daily Assignments 30%
- Tests/Quizzes 30%
- Professionalism (on time/ready to work) 5%
- Final Exam 5%
Late Work Policy:
For full credit, projects and assignments must be submitted and/or presented on the due date. Due dates are available in Skyward. Projects and assignments will be accepted late for 60% credit at the end of each quarter.
Plagiarism and cheating
Work together to learn, but do and take credit for your own work. Please refer to Student Conduct Expectations in the Student Handbook for further information regarding consequences/violations for 1st and 2nd offenses. Students will receive a Failing grade or possibly a 0 on the assignment/test/project and parent will be notified.
Grading Scale:
A = 93-100%
A- = 90-92%
B+ = 88-89%
B = 83-87%
B- = 80-82%
C+ = 78-79%
C = 73-77%
C- = 70-72%
D+ = 68-69%
D = 60-67%
F = 59% and below
Notebook-you will be provided with a spiral notebook to keep your notes in. Anything written in class should be recorded in this notebook.
State food handler’s permit-early in the first semester, there will be an opportunity to apply and test for your food handler’s permit. This will be a required part of the class.
Field trips/guest speakers: there will be several field trips and guest speakers over the course of the year. Parent chaperones are needed for all field trips, please contact me at the below e-mail to help out.
Course Fee: $45
*Subject to change with notification