Food and Nutrition II Block Plan Monday W e e k 1 W e e k 2 W e e k 3 W e e k 4 W e e k 5 W e e k 6 W e e k 7 W e e k 8 Ice Breaker/ Welcome to Class Tuesday Syllabus/ Class Business Wednesday

Food Borne Illnesses Thursday Food Temperatur es Friday Personal Hygiene

Safe Working Environment

Kitchen Equipment

Kitchen Equipment Continued

Measuring

Measuring Continued

Knife Cuts

Knife Cuts Lab

Review Unit 1

Test Unit 1

Salad Preparation

Structure and Arrangement of Salads Stock Based Soups

Salads and Myplate

Types of Salads

Salad Lab

Cream Based Soups

Soups and Myplate

Mother Sauces

Soup Techniques

Soup Lab

Review Unit 2

Test Unit 2

Casseroles

Ingredients in Casseroles

Casseroles and Myplate

Casserole Lab

Nutrition Needs: ChildAdolescence

Nutrition Needs: AdultElderly

Myplate

Health Concerns

Health Concerns Project

Health Concerns Project

Review Unit 3

Test Unit 3

Meal Planning

W e e k 9 W e e k 10 W e e k 11 W e e k 12 W e e k 13 W e e k 14

Myplate and Meal Planning

Aesthetics

Food Costs and Meal Planning

Table Setting

Dining Etiquette

Dining Etiquette Continued

Meal Service

Budgeting

Grocery Shopping

Food Labels

Review Unit 4

Test Unit 4

Types of Breads

Breads and Myplate

Yeast Breads

Yeast Breads Lab

Ingredients in Pastries

Storages of Pastries

Pastries Lab

Meats and Myplate

Cuts of Meats

Grading and Inspection of Meats

Bones and Serving Sizes

Meat Cooking Methods: Braise, Slow Cooking Review Unit 5

Meat Cooking Methiods: Broil, Grill Test Unit 5

Meat Cooking Methods: Roast, Saute

Meat Cooking Temperatures

Meats Lab

Documentary W e e k 15 W e e k 16 Group Final Project: Community Cooking show

Review State Test

Review State Test

State Test

Start Group Final Project

Group Final Project: Community Cooking show

Group Final Project: Community Cooking show

Group Final Project: Community Cooking show

Clean Up of Labs