curriculum map: family and consumer science · curriculum map: family and consumer science ... -...
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Curriculum Map: Family and Consumer Science
Food and Nutrition 1, 9th Grade
Main Concept Standards/Objectives Assessments Vocabulary Resources/Materials
Course and Lab Management
- Introduce DSD DESK Standards - Introduce state standards and requirements for
receiving a certificate at the end of the course - Introduce to Canvas - Introduce Flipped Classroom teaching method
Online instruction with class discussion, experiments, labs, etc.
- Discussion - Lab Rules and Procedures - Disclosure agreement
- Flipped Classroom - Internet - Canvas (dsd.instructure.com)
Safety, Sanitation, and Microwaves
2: Students will consistently demonstrate kitchen safety procedures and sanitation techniques.
2.1: Apply established safety rules and guidelines to maintain a safe working environment
2.2: Identify proper first-aid procedures for cuts, burns, and electrical shock.
2.3: Identify and apply sanitation rules and guidelines
2.4: Identify methods that prevent food-borne illnesses and contamination.
1: Students will apply the skills of kitchen equipment and management
1.2: Explain the basic principles of cooking in a microwave.
- Pretest - Lesson Response questions - In class discussion and formative assessments - Labs - Food Borne Illness Research assignment - Unit packet - Unit Review and Test
- Cooking Time - Standing Time - Cross Contamination - Food Borne Illness - ‘Danger Zone’
- Computer lab, current events - Canvas - Kitchen
Introduction to Cooking
Measuring
Equipment
Equivalents
Cooking Techniques
1: Students will apply the skills of kitchen equipment and management
1.1: Identify types, use and care of selected kitchen equipment
1.3: Identify appropriate abbreviations, food-measurement terminology, techniques, equivalents, and calculate recipe-size adjustments and demonstrate proper measuring techniques
1.4: Explain basic food-preparation terminology
- Pretest - Lesson Response questions - In class discussion and formative assessments - Labs - Demonstrations and student practice - Unit Packet - Unit review and test
- Parts of a knife - Abbreviations - Equivalents - Multiple cooking utensils - Multiple cooking terms - Recipe - Fraction, numerator, denominator, reduce
- Kitchen - Recipes - Internet
2
Main Concept Standards/Objectives Assessments Vocabulary Resources/Materials MyPlate and Dietary Guidelines
3: Students will explore the current Dietary Guidelines and ChooseMyPlate.gov.
3.1: Identify the six Dietary Guidelines and the key recommendations for each
3.2: Demonstrate knowledge of MyPlate 3.3: Demonstrate knowledge of healthy eating
patterns
- Pretest - In class discussion and formative assessments - Dietary Analysis assignment - Labs - Unit Packet - Unit review and test
- Dietary Guidelines - Physical Activity - Recommendations - Empty Calories - Nutrient Dense - Calorie - Portion - Discretionary Calories
- Computer Lab - choosemyplate.gov - Kitchen
Fruits and Vegetables Vitamins and Minerals
6: Students will identify the sources, function of vitamins, minerals and water and apply appropriate food preparation techniques
6.1: Identify vitamins, their food sources, functions, and deficiencies in the body
6.2: Identify minerals, their sources, functions, and deficiencies in the body
6.3: Identify the functions of water in the body 6.4: Apply food selection and preparation
guidelines related to fruits and vegetables
- Pretest - In class discussion and formative assessments - Labs - Knife skills by observation - Unit Packet - Unit review and test
- Oxidation - Ripening - Deficiency - Toxicity - Multiple deficiencies - Parts of vegetable plant - Fat Soluble - Water Soluble - Macro - Micro or Trace - Electrolyte
- Food and Nutrition textbook - Internet - Kitchen
Carbohydrates and Fiber
4: Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques
4.1: Identify carbohydrates, their sources, and functions, and the importance of whole grains in the body
4.2: Identify fiber, its sources and functions 4.3: Apply food selection and preparation
guidelines related to quick breads, rice, grains, and pasta
- Pretest - In class discussion and formative assessments - Labs - Unit packet - Unit review and test
- Gluten - Dough - Batter - Whole Wheat - Endosperm - Germ - Bran - Soluble - Insoluble - Mono, Di, Poly - Saccharide - Multiple Sugars - Al dente
- “How It’s Made” –Flour - Tour guidelines - Kitchen - Internet
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Fats and Oils 5: Students will identify the sources and functions of proteins and fats and apply appropriate food preparation techniques
5.4: Identify fats, their sources, functions and related health concerns.
- Pretest - In class discussion and formative assessments - Labs - Unit packet - Unit review and test
- Fat - Oil - LDL, HDL - Fatty Acid - Saturated Fat - Unsaturated Fat - Hydrogenation - Trans Fat
- Kitchen - Internet
Protein
Meat
Eggs
Milk
Cheese
5: Students will identify the sources and functions of proteins and fats and apply appropriate food preparation techniques
5.1: Identify proteins (complete, incomplete and complementary), their sources, and functions in the body
5.2: Apply food selection and preparation guidelines related to egg products
5.3: Apply food selections and preparation guidelines related to milk and milk products
- Pretest - In class discussion and formative assessments - Labs - Unit packet - Unit review and test
- Complete protein - Incomplete protein - Amino Acid - Functions of eggs - Pasteurization - Homogenization - Scorch - Natural cheese - Processed cheese
- Kitchen - Internet