Download Foods and Nutrition disclosure

Foods and Nutrition I
Contact Information:
Instructor: Raquelle Domenici
Room #: 110
Phone: 801-402-6400
Email: [email protected]
Website: Resources, assignments, and recipes can be found on my website. My website can
be found through the South Davis Junior High School website, which is
http://www.davis.k12.ut.us/416 Click on Faculty/Staff, and find me in the alphabetical
list. There is a link to my website on my homepage there. You can go directly to my website
at: www.teacherweb.com/ut/southdavisjhs/domenici
Course description: This is a fun, hands-on course for students who are interested in
understanding the principles of nutrition and in maintaining a healthy lifestyle. Attention will be
given to the selection and preparation of food (cooking), food safety, food science, and personal
health. Skills Certification test #340 is given at the end of the course.
Course outline:
Unit 1: Kitchen safety and sanitation: ServSafe curriculum will be used. A safety test will be given
and must be passed with 80% or better to receive lab coat and further lab participation. A Food
Handler’s permit is available, but not required. The class for the Food Handler’s permit will be afterschool. Cost: $20
A Lab Procedures and Safety Contract must be signed by both student and parent/guardian.
Unit 2: Kitchen equipment and management, measurements, microwave safety. Lab examples: Nobake cookies, Microwave Potato, Any-Fruit Smoothie.
Unit 3: Dietary Guidelines and MyPlate. Lab examples: Hawaiian Haystacks, Wholesome
Pancakes.
Unit 4: Carbohydrate types, functions, and sources; preparation of quick breads, yeast bread, rice,
and pasta. Lab examples: Scones, Cinnamon Rolls, Pizza, Fried Rice, Macaroni and Cheese.
Unit 5: Protein types, functions, and sources. Identify fats, their sources, functions, and related
health concerns. Lab examples: Omelet, Pudding, Yogurt Chocolate-chip Cookies, Low-fat muffins.
Unit 6: Vitamins, minerals, and water sources and functions; Preparation and selection of fruits
and vegetables; preparation of nutrient-dense foods. Students will create a poster on a vitamin or
mineral. Lab examples: Stir-fry, Chicken Alfredo with Broccoli, Soup choice, Grilled Chicken
Salad.
Class Expectations for Success:
1. Follow instructions.
2. Keep your hands, feet, and objects to yourself
3. Be on time.
4. Be prepared (see required materials/supplies below)
5. No put-downs.
CELL PHONES AND OTHER ELECTRONICS ARE NOT BE USED AT ALL IN THE
CLASSROOM. If parents need to reach their student, they should call the front office and leave a
message to be delivered to their student. We will do 3-4 activities a semester that you will be able to
use your phone, which will be the only exception to the cell phone policy. Refer to the Student
Planner (on-line) for the complete cell phone and electronics policy.
All rules and expectations listed in the Student Planner are to be followed in this class.
Required Materials/Supplies: Each student is required to have: Pen or pencil, class notebook
(provided), hair tie/cover, and clean lab coat. Space will be provided in class to store your class
notebook and assignments until the due date. Class notebook stays is the classroom. Students
will occasionally use textbooks, which are kept in the classroom.
A lab coat will be checked out to each student. Lab coats need to be stored in the student’s
locker. It is the student’s responsibility to bring the lab coat each day there is lab. When the lab
coat becomes dirty, the student should take it home to be washed. Bleach is okay to use on the lab
coats.
Grading Policy: Grades represent a combination of knowledge learned and skills demonstrated in
this class. Overall percentage will be given a letter grade according to this scale: 93-100%= A; 9092%= A-; 87-89%=B+; 83-86%=B; 80-82%=B-; 77-79%=C+; 73-76%=C; 70-72%=C-; 67-69%=D+;
63-66%=D; 60-62%=D-; 59% and below=F. Points will be earned in the following categories:
Daily assignments: 25%
Homework/at-home practice: 10%
Cooking Labs: 25%
Tests and quizzes: 40%
nd
Final Project (10 % of grade 2 term)
All work has a due date, which will be written in by students on each Unit Overview sheet. After
the due date, the grade book will show a 0 and missing until the assignment is turned in. Late work
is accepted at full credit, but late work does affect the citizenship grade. Plus period time can be
used to make up missed work. All graded work should be turned in prior to the end of the term.
Make-up work will not be put in for term 1 after term 2 has started.
Daily assignments: These are the things that we do every day in class. These include written
assignments, book-work, notes from class discussions, and lab reflections. Most work will be
completed in the class notebook, as well as recipes and procedures. I provide a class folder to keep
assignments and class notebooks in until the due date.
Labs: We will be cooking about 2 times a week most weeks. Students will be assigned a group of
3-4 students to work with in a cooking group. Cooking duties are separated and assigned by the
teacher for each lab on a yellow lab sheet.
Lab sheets will be returned to the groups, scored, at the end of each. Students will write
their lab scores on their unit overview sheets in the appropriate location. Failure to write in the lab
scores will result in no lab scores recorded in the grade book. Lab reflections are completed after
each lab and are kept in the class notebook. These are graded assignments.
In the case of a missed lab due to an excused absence, there are lab make-up forms available
in class and on-line that are to be completed at home. Labs will not be made-up at school. Makeup labs should be completed and the forms turned in with the appropriate unit to receive credit.
Homework/at-home practice: Students will be required to participate in the preparation of a food
item at home once a week (or four times in one month). A paper will be given to the students at the
first of each month. The paper requires a recipe description, comments, and a parent signature.
These are due the first Friday of the following month.
Tests and quizzes: Safety quizzes will be given before students will be allowed to use certain
equipment. The food safety test will also be required. Tests will be given after each unit is
completed. Students are allowed to use their classroom notebook for unit tests. No red pen is
allowed on tests.
Discipline Policy: If a student is not following the classroom expectations, they will first receive a
verbal warning and a yellow card. If the inappropriate behavior does not stop, the student will
receive a written warning (name is written in the discipline book) and a red card. If the behavior
still does not stop, parent will be called, and a referral to the office will be made. A student may
earn his way back to a green card if behavior improves by the end of class. Any student with a red
card at the end of class will be given an extra duty to complete before they are allowed to leave.
The Lab Procedures and Safety Contract must also be followed. See that contract for specific
consequences of not following safety procedures.
Citizenship grade: You receive 3 points per day. You will lose points for any of the following: Tardy
the first time: -3; Not following instructions: -1 – 3; Late and/or missing work: -3
Unprepared: -1
The citizenship grading scale is as follows: Total points: -6= H, -9 = G, -12 = S, -15 = N, -18 = U.
Three tardies will result in an “N” grade, and 4 tardies will result in a “U” grade. The following
behaviors are serious and would reduce the students’ grade immediately to an “N”: cheating, willful
destruction of property, theft, and defiance. Truancy will reduce the students’ grade immediately to
a “U”. Some citizenship may be earned back using a citizenship contract. For more information
about citizenship, refer to the Student Planner.
Two hall passes are given in a term. If those are not used at the end of the term, two may be turned
in to cancel a tardy, and one may be turned in to cancel out an assignment being marked “late”.