Limestone Community High School

Food and Nutrition

II
SYLLABUS
Year: 2016
Instructor: Mrs. Kitty Belsly & Mrs. Carrie Webster
Classroom: 304
Planning Belsly 7th/ Webster 5th
Period:
Office Phone: 309-697-6271
Email kbelsly@limestone310.org, cwebster@limestone310.org
Address:
A. Course Information
Grade Level: 10-12
Prerequisite(s): Food and Nutrition I
Length of Course: 1 Semester

B. Course Description
Foods II includes advanced classroom and lab experiences in several culinary areas.
Students will build on basic classroom and lab skills while acquiring new knowledge in
areas such as nutrition, quick & yeast breads, pasta, ethnic foods, soups, cakes, garde
manger, and pies. Students will also learn about potential career opportunities in the
culinary industry through lecture, guest speakers, and special culinary events.
Students will participate in "ALL That Jazz" garnishing project during the semester.

C. Course Standards
FCS 8.5, 14.2, 14.3
ENG 4
MATH 6

D. Course Benchmarks/Objectives/Goals/Topics

FCS 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.6, 8.5.10,8.5.14, 14.2.1, 14.2.3, 14.3.3
ENG 4.A.4b
MATH 6.D. 4

E. Text and Required Supplies

Textbook: Culinary Arts: Principles & Applications

Workbook: N/A
Supplies: N/A
Supplemental Material: N/A

F. Nine-Weeks Term Grading Plan

:
Assignments:
Labs:
Quizzes:
Tests:

10
30
10
15

Projects: 15
Term Assessments: 20%

G. Semester Grading Plan

Term 1: 50%
Term 2: 50%

H. Limestone High School Grading Scale

A:
B:
C:
D:

I. Expectations

94-100
86-93
77-85
70-76

1. No passes.
2. No electronic devices.
3. No food or beverage. Foods Lab Room (Exception)
4. Tardies are unacceptable.

J. Tentative Schedule
Unit
Unit
Unit
Unit
Unit
Unit
Unit

1:
2:
3:
4:
5:
6:
7:

Quick & Yeast Breads

Pasta
Ethnic Cooking
Soups
Cakes
Garde Manger
Pies

K. Other

$30.00 Lab Fee