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Food and Nutrition

Course Syllabus
Human Services Cluster
Food, Wellness and Dietetics Pathway
StanHope Elmore High School

Michelle McCauley, Instructor

Room 104
School Phone Number: (334) 285-4263
Remind101: @8gk92d

Food and Nutrition is a one-credit course within the Human Services Cluster. Topics include the impact of daily nutrition
and wellness practices on long-term health and wellness; physical, social, and psychological aspects of healthy nutrition
and wellness choices; selection and preparation of nutritious meals and snacks based on United States Department of
Agriculture (USDA) Dietary Guidelines and MyPlate; safety, sanitation, storage, and recycling processes and issues
associated with nutrition and wellness; impacts of science and technology on nutrition and wellness issues; and nutrition
and wellness career paths.

PREREQUISITES: There are no prerequisites for this course.

CLASS FEE: $25.00 due by August 29, 2017

CTSO Family, Career and Community Leaders of America:

Family, Career and Community Leaders of America (FCCLA) serves to enhance classroom instruction while helping
students develop leadership abilities, expand workplace-readiness skills, and broaden opportunities for personal and
professional growth. All students will have the opportunity to participate in this service organization. The dues for the
organization are $25 a year for national, state, and local affiliation as well as a Stanhope Elmore FCCLA T-shirt.

Students will develop a basic understanding of nutrition, foods, meal management, technology, and careers within the
areas of foodservice and nutrition.

Meal Management and Services
Special Occasions

3 ring binder (1 to 1.5 inches with pockets)
1 Pack of 5 dividers
Pens blue or black only - no exceptions
Loose-leaf paper

Academic, attendance, and discipline policies of the school will be followed.

Specific procedures and safety guidelines that will be used during food labs will be reviewed in class before the labs

Cell phones will only be allowed to be used for educational purposes and only with the teachers permission. No phones
will be allowed in the kitchen labs during the cooking process.

1. Verbal Warning
2. Student/Teacher Conference
3. Parent contact
4. Office referral
*Severe offenses will result in an immediate office referral

1. What is the impact of food choices on food preparation?
production and distribution? 12.How does the cost of food prepared at home differ
2. How do national and international food production from eating out?
and distribution systems influence food supply? 13. How does the nutritive value of food prepared at
3. What is the role of federal legislation and home differ from eating out?
regulations on food production and consumption? 14. How do you judge the quality of food?
4. How do food choices of individuals influence their 15. What management skills are needed to plan,
health and wellness? purchase, prepare, store, and serve food?
5. What are the nutritional standards used in planning 16. What etiquette practices are appropriate for various
recipes and meals? occasions?
6. What is the impact of diet fads, food addictions, and 17. What factors influence food choices in other parts of
eating disorders on fitness and wellness? the world?
7. How do your nutritional needs change as you grow? 18. How are certain food preparation techniques
8. What current issues and trends influence health, different from other regions of the world?
wellness, and nutrition? 19. How do the food items being served reflect the type
9. How do you plan meals that are nutritious, of occasion being celebrated?
economical, safe, and aesthetically pleasing? 20. How does technology affect daily food intake?
10. How is kitchen space organized for efficiency? 21. What skills and qualities are required to be a
11. What creative techniques are used in food successful professional in a food-related career?


Throughout this course, students will complete a variety of activities such as group projects, individual projects,
presentations, research, and food labs. Upon completion of this course, students should have basic knowledge and skills
in the topics of food and nutrition. Students will have the opportunity to earn an industry credential, ServSafe
certification, while enrolled in the FCS program.
A students grade will be determined from the following assignments and assessments: class work, labs, project based
activities, and written quizzes/tests.
Major grades are 60% of the nine weeks grade and daily grades are 40% of the nine weeks grade.
Late daily assignments will not be taken. Major projects will have a deduction of 10% each day it is late. Makeup work
will only be accepted with an excused absence.
A student's semester grade is calculated using 40% of the 1st nine weeks, 40% of the 2nd nine weeks, and 20% of the
semester exam.
Exam policy is located in the Elmore County Student Handbook.

90-100% A
80-89% B
70-79% C
60-69% D
Below 60% F


Parents/Guardians and students should sign-up for a reminder text about important class information.
Compose a New Message and in the TO: field type: 81010
In the text message box type: @8gk92d (all cell phone numbers are anonymous).
When joining the class please write your first and last name as on the roll. Parents/Guardians please type your name and
your childs name.

Please detach the following, sign, have your parents sign, and return to the teacher by August 15th.

Class Period: ________

Student Signature: ______________________________________________________________________

Parent/Guardian Signature: ________________________________________________________________

Parent/Guardian Email address: ____________________________________________________________

Parent /Guardian Phone number: ___________________________________________________________