Foods I

No race can prosper till it learns that there is as much dignity in tilling a field as in writing a
poem. - Booker T. Washington

Instructor Information:
Mr. Andrew Campbell
Phone: (616) 261-6166 ext. 61118
Email: andrew.campbell@kentwoodps.org
Room 200&209 Conference Hour: before and after school

Course Overview:
Foods I is a one-semester course that will cover various topics while students
will create/prepare various meals that correlate to the current unit. The
course will discuss my plate and preparation methods of the five areas
represented on the plate. The following units will be included: Kitchen Safety,
Kitchen Basics, Cultures/Etiquette, My Plate/Nutrient Basics and healthy
eating, Quick Breads, Fruits/Vegetables and Vegetarian diets, Meats/Dairy and
Eggs.

Standards:
9.2.5 Demonstrate practices and procedures that assure personal and
workplace health and hygiene.
9.2.1 Analyze factors that contribute to food-borne illness
9.3.5 Analyze recipe/formula proportions and modifications for food
production
9.6.4 Create standardized recipes
9.5.6 Conduct sensory evaluations of food products
9.3.1 Analyze nutrient re requirements across the lifespan addressing the
diversity of people, culture, and religions.
9.3.2 Analyze nutritional data
9.4.2 Use nutritional data to support care planning
9.3.3 Apply Principles of food production to maximize nutrient retention in
prepared foods.
9.5.3 Prepare food for presentation and assessment

Textbook/Materials
Chromebooks will be available during class at appropriate and useful times

Activities/Projects
Foods labs are a privilege and can/will be taken away if needed
 You will have papers, notes, group and individual projects, quizzes and
tests throughout the class. It would be wise to get a folder and keep all
your papers organized.
This class is group based so be ready to collaborate and work as a TEAM!

Classroom and lab expectations

On lab days you are welcome to go into the kitchens and cupboards.
On lab days if you are feeling ill please see the teacher and we will have
you do an alternative for the day.
ALL technology must stay out of the kitchens to prevent damage -
teacher discretion.
Please remain in your seat until I excuse you.
In order to be on time, you must be in your assigned seat before the bell
rings.
Always come to class prepared with assignments, chromebook, paper,
and pen/pencil.
Respect others and the classroom/lab equipment
Following safety and sanitation rules along with classroom and
handbook policies.
No Horseplay - this will account for a zero in lab

**The Kitchen is a place where dangerous accidents may happen so proper behavior is
crucial to prevent accidents. Horseplay will not be tolerated and will result in
elimination from lab. Mr. Campbell will follow a 3 strikes and you're out rule. If you
hit 3 strikes lab will be taken away for the remainder of the semester and may result
in the removal of class.

Grading:
Rubrics will be used to evaluate projects and activities. Attendance is
essential as this is a lab-based class. It is Y
OUR responsibility to complete
missing work and missed labs. If you are absent on lab days you have 2
options: 1.) Written Essay, 2.) Home cooking makeup. Both of these rubrics are
posted on google class.

25 % of your final grade will be based on class work. Your participation will
be based on making positive contributions to discussion, participating in labs,
being prepared with materials, and being on time with the completion of high
quality assignments.
75% of your final grade will be based on foods labs, quizzes, tests and some
assessment projects.
20% of your final grade will be the final exam. Final exam has two parts;
cooking/presentations and a written scantron exam.

Your work will be averaged and a grade assigned according to the following policy scale:
100-93 = A 82-80 = B- 69-67 = D+
92-90 = A- 79-77 = C+ 66-63 = D
89-87 = B+ 76-73 = C 62-60 = D-
86-83 = B 72-70 = C- 59-0 = E