Week 1 -- Welcome Back (This was a short week.)
Week 2 -- Beginning Basics (Includes hand and dish washing, recycling and composting, introduction to nutrition labels, and lab management.) Week 3 -- Dairy Products (Includes milk, cream, yogurt, cheese, butter, and an introduction to fats and oils.) Week 4 -- Carbohydrates (Includes cereals, grains, pastas, sugars, and sweetners.) Week 5 -- Proteins (Includes eggs, meats, fish, tofu, beans, and other sources.) Week 6 -- Fruits & Vegetables -- (Includes sources and characteristics of fresh, frozen and canned products.) Week 7 -- Herbs & Spices -- (Includes origins, uses, and flavors of fresh and dried products.) Week 8 -- Essential Dining Room Skills (Includes meal and menu planning, table design, and steps of service.) Week 9 -- Home Basics (Includes sewing & laundry skills.) Weeky Labs -- Students will explore nutritional features, food safety & sanitation concerns, terminology, and preparation methods associated with each food category. In addition, ongoing areas of learning will include the following:
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Since Thursday (8/24) is Picture Day and students will be called out of class at various times, labs will be pushed back one day. Consequently, our lab will move to Monday. Thank you for understanding!
Please remember to return your Safety Commitment Forms. (It's the salmon colored paper)
Please bring a pen or pencil, paper, and your Chromebooks to class this week. We will be making smoothies on Friday. |