Foods and Our World
(Foods 3)
Mrs. Herbig
Course Description
Foods and Our World will expose students to the culture and foods of many countries around the world and regions of the United States. Classroom assignments, cooking demonstrations, guest speakers, and cooking labs will allow students to have a taste of the world. Students will be involved in research and presentation of at least 2 units within the semester, based on a country or region of their choosing.
Course Objectives
Each student will have opportunities to experience working in a kitchen while planning and preparing recipes from around the world. Topics studied will be selected by the students, with a refresher on Safety and Sanitation. Students will be active in the Lab areas several times each week.
Expectations
Lab Safety: When we are in the lab, standard procedures will be followed:
1. Read all directions before beginning.
2. Follow directions carefully during the lab.
3. Keep noise levels to a minimum in order to hear directions from the teacher.
4. Clean up after yourself when finished. Put away all supplies, wash and dry all dishes and equipment used. Wipe down the area where you worked.
5. Use safety procedures when in the foods lab
6. An apron is to be worn at all times. MartinLutherHigh School does not take responsibility for ruined clothing.
7. If you have long-hair you will be asked to have it back or up on the lab-day.
Students are not expected to be Rachel Ray or Wolfgang Puck. However, they are expected to cooperate and participate in preparation and clean-up of all labs. The lab grade given in this class is based on participation, cooperation and clean-up, NOT on taste.
LAB IS A COOPERATIVE EFFORT AND EACH PERSON WITHIN THE LAB WILL GENERALLY RECEIVE THE SAME GRADE AS THE GROUP.
Miscellaneous: In seeking to uphold the rules of our school, students will not be allowed to bring food or drink into the classroom. The ONLY exception is water. While consuming foods in the lab-room, students are asked to finish before they leave for their next class. If it is impossible for you to do so, food may be taken out of the classroom and consumed however, it may NOT be brought into another classroom.
COOPERATION AND RESPECTFUL ATTITUDES You are encouraged to share ideas and express your opinion, but in a manner that does not offend other students. Please use positive comments, be tactful, and be considerate of others feelings. I insist on positive comments and discourage any negativity.
- Be on time for class (in the room when the bell rings)
- Be prepared to work-get your materials out ASAP
- Listen during announcements and while I am addressing the class
- Ask for make-up work if you have been absent.
- You may only leave the room with YOUR planner.
- Only one person is allowed out of the room at a time.
Course Materials
These items should be brought with you daily.
Textbook
A writing utensil
A 3 ring-binder and paper designated for this class
THERE IS A CONSUMABLE FEE WITH THIS CLASS THAT IS SEPARATE FROM THE TUITION FEE.
Academic Content, Tests and Projects
May include, but are not limited to the following. Each Unit will include several countries. A total of 14-16 Countries will be covered, time allowing.
Introduction to International Foods
Course Preparation
Equipment and Recipe reading review
Safety and Sanitation Review
Herbs, Spices, and Ingredients
Unit 1- Latin America
· Mexico
· South America
Unit 2: Europe
· British Isles
· Scandinavia
· Germany
· France
Unit 3: Mediterranean
· Spain
· Italy
· Greece
Unit 4: Middle East and Africa
· Israel
· Middle East
· Africa
Unit 5: Asia
· India
· Russia
· China
· Japan
Unit 6: Regional Foods of US
· Hawaii
· PacificCoast
· West and Southwest
· Midwest
· New England
· Mid-Atlantic
· South
Student Evaluation
Grades will be based on the following-
Lab-40%
Quizzes/Tests-30%
Participation-20%
Homework-10%
Attendance
You are expected to attend all classes. When you miss class, you miss work. It is your responsibility to make this work up, and your responsibility to contact me about it. I will not chase after you! If you miss a lab, you CANNOT make it up. For this reason, it is especially important for you to be present on lab days.
Foods 3
Lab Expectations-
On the Wednesday PRIOR to your groups assigned week you must complete and turn in the following.
- Your Food/Culture History- These are written pages that are your own thoughts and ideas- OR they are print-outs from the internet. You may also reference a book, but you must include a copy of the pages from the book, as well as the books information (Title, Author etc…)
- Your recipes for your items. You will have a minimum total of 6 recipes. The first is your demonstration recipe. You will present and make that along with your presentation of Food History on the Monday of your week. The other 5 recipes will be for the items that each lab group will be making. Your job during prep days is to supervise and assist groups in preparing the food. You must turn in enough recipes to keep the lab groups busy for all of your prep days and then be able to eat on Friday.
- Shopping List- Your shopping list will include ALL items you need to complete all of your recipes. This includes your demonstration. You MUST turn this in so that I can purchase the items!
On the Monday your group is set to present you must-
· Turn in your completed posterboard.
· Be able to present your oral Food History.
· Demonstrate your food item.
On Tuesday-
· Assign food items to specific groups
On Wednesday-
· Begin preparing Foods!
· Next Weeks Lab Items are DUE!!!
On Thursday-
· Continue Preparing Foods!
On Friday-
· Finish/heat foods and EAT!
· Take QUIZ!
Your Grade will be calculated in the following manner-
Food History- written portion= 50 points
Food History- oral portion= 50 points
Poster for your Country=100 points
Recipes= 100 points
Shopping List= 100 points
Lab Participation= 100 points
Please note that the Oral Presentation of your Food History and the Lab Participation will be INDIVIDUAL grades.