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Foods I
Family and Consumer Sciences
COURSE SYLLABUS
Spring 2!"
Ins#ruc#or: $rs% Sandy Corne##
&enderson Independen# &ig' Sc'ool
O((ice:
O((ice P'one:
$ducation Classroo%& Roo% 1'2
('4)*+,)+1+4 ext: 1'2
Email: cornetsl-rss.k12.nc.us
COURSE )ESCIRP*IO+
.his course exa%ines the nutritional needs o/ the indi0idual. $%phasis is placed on the relationship o/ diet to
health& kitchen and %eal %anage%ent& /ood preparation and sustainabilit1 /or a global societ1& and ti%e and
resource %anage%ent. $nglish language arts& %athe%atics& science& and social studies are rein/orced. 2ork)based
learning strategies appropriate /or this course include ser0ice learning and 3ob shadowing.
*E,*: 4ood /or .oda1
$A*ERIALS: /older/binder& writing utensils& college ruled paper
-RA)I+-:
$0aluation:
.ests +' 5
6abs 4' 5
Pro3ects 2' 5
Class 7ssign%ents/Participation 1' 5
)ISCIPLI+E PLA+
.he student is expected to:
1. R$SP$C. $7C8 9.8$R :; 29R<S 7;< 7C.:9;S
2. 496692 <:R$C.:9;S .8$ 4:RS. .:=$
3. >$ 7CC9?;.7>6$
=ake)up an1 work %issed due to absences /ollowing the absence. :/ extensi0e absences occur& work should
be %ade)up within a ti%e /ra%e a%enable to teacher and student. :/ a test/@uiA is announced prior to
absence& the student is expected to co%e in the /irst da1 upon returning to school to %ake)up %issed test or
@uiA.
4. R$S:S. ?S:;B PR947;:.C 9R 944$;S:D$ 67;B?7B$
S. =7:;.7:; S7;:.7RC 7;< ;$7. 29RE $;D:R9;=$;.
*. 28$; 7SE$< R$=7:; S$7.$< 7;< 7..$;.:D$ <?R:;B :;S.R?C.:9;
P7B$ 1 o/ 2 Page 2 is on back o/ Page
1PROCEDURES PLAN
A BE-I++I+- CLASS
Students are expected to be in class when the bell rings& and bring a note i/ the1 are late. .he students should
pro%ptl1 retrie0e rele0ant working %aterials and be seated until /urther instructions. So%e da1s there will be
a 3ournal entr1 @uestion posted that the class is expected to begin working on. .he responses should be
returned to teacher /or assess%ent.
B )URI+- CLASS
Students will listen while the teacher is speaking& not interrupt& and re%ain seated unless otherwise directed.
C RE*UR+I+- *O SC&OOL
:t is the studentFs responsibilit1 to see %e be/ore or a/ter class to check on work %issed.
) L E A.I+- *&E CLASSROO$
?nless an e%ergenc1 arises& students are not per%itted to lea0e the classroo%. Students are expected to work
/ro% bell to bell.
E & E A)I+- PAPERS
7ll papers should include: StudentFs na%e& date& class block and assign%ent title. 7ll this in/or%ation should
be placed in top right corner.
F PLA-IARIS$ POLICY /C&EA*I+-
7ssign%ents copied and pasted /ro% the internet will not be accepted. Cheating will result as a ' and an
alternate assign%ent will be gi0en. Brades will then be a0eraged.
- *API+- PRI.ILE)-ES
7t 0arious points in the 1ear students will be 0ideo recorded in and out o/ school /or acti0ities. :/ there is a
proble%& please let us know.
& *ES* PREPARA*IO+
.here will be a test re0iew the da1 be/ore the test. .he tests will be taken a/ter e0er1 unit.
I *ES* CORREC*IO+S
.est corrections are re@uired and the answers will be gi0en hal/ credit. .he1 should be done during class or
a/ter school. Students will sub%it corrections within two da1s.
0 CLEA+ UP FRO$ LAB
.he clean up responsibilities will be designated on a rotating basis.
1 SEE1I+- &ELP2 $A*ERIALS2 OR PER$ISSIO+ *O USE *&E RES*ROO$
Students should raise their hand until the teacher gestures /or the% to co%e or the teacher will go to the% to
address their needs.
L S* U )E+* *RAC1ER/E,I* CAR)S
Students will keep track o/ their dail1 progress using the student tracker sheets and will sub%it $xit Cards at
the end o/ each class to ensure success/ul learning practices.
Your assis#ance and encouragemen# #'is year 3ill 4e apprecia#ed%
Parent #
$%ail#############################
Student ######################
Page 2 o/ 2
Foods II
Family and Consumer Sciences
COURSE SYLLABUS
Spring 2!"
Ins#ruc#or: $rs% Sandy Corne##
&enderson Independen# &ig' Sc'ool
O((ice:
O((ice P'one:
Email:
$ducation Classroo%& Roo% 1'2
('4)*+,)+1+4 ext: 1'2
cornetsl-rss.k12.nc.us
COURSE )ESCIRP*IO+
.his course /ocuses on ad0anced /ood preparation techni@ues while appl1ing nutrition& /ood science& and test
kitchen concepts using new technolog1. 4ood sa/et1 and sanitation recei0e special e%phasis& with students
taking the exa% /or a nationall1 recogniAed /ood sa/et1 credential. Students de0elop skills in preparing /oods
such as be0erages& salads and dressing& 1east breads& and cake /illings and /rostings. 7 real or si%ulated in)
school /ood business co%ponent allows students to appl1 instructional strategies. $nglish language arts&
%athe%atics& and science are rein/orced.
*E,*: Buide to Bood 4ood
$A*ERIALS: /older/binder& writing utensils& college ruled paper
-RA)I+-:
$0aluation:
.ests
6abs
Pro3ects
Participation/8o%ework
+' 5
4' 5
2' 5
1'5
)ISCIPLI+E PLA+
.he student is expected to:
2. R$SP$C. $7C8 9.8$R :; 29R<S 7;< 7C.:9;S
3. 496692 <:R$C.:9;S
4. >$ 7CC9?;.7>6$
=ake)up an1 work %issed due to absences /ollowing the absence. :/ extensi0e absences occur& work should
be %ade)up within a ti%e /ra%e a%enable to teacher and student. :/ a test/@uiA is announced prior to
absence& the student is expected to co%e in the /irst da1 upon returning to school to %ake)up %issed test or
@uiA..
4. R$S:S. ?S:;B PR947;:.C 9R 944$;S:D$ 67;B?7B$
5. =7:;.7:; S7;:.7RC 7;< ;$7. 29RE $;D:R9;=$;.
6. 28$; 7SE$< R$=7:; S$7.$< 7;< 7..$;.:D$ <?R:;B :;S.R?C.:9;
Page 1 o/ 2 Page 2 is on back o/ Page 1