Right click here to print this page.
Foods and Nutrition Syllabus


Baker High School Family and Consumer Sciences Program

Food and Nutrition

Course Syllabus 2012-2013


Human Services Cluster

Family Studies and Community Services Pathway

Instructors: C. Evans Room# 217

Course Description: Food and Nutrition is a one-credit course. Course 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 USDA Dietary Guidelines and the Food Guide Pyramid; safety, sanitation, storage, and recycling processes and issues associated with nutrition and wellness; impact of science and technology on nutrition and wellness issues; and nutrition and wellness career paths.

 PREREQUISITES: Family and Consumer Sciences

 REQUIRED CLASS SUPPLIES: These materials are required in class everyday:

  • Three ring binder
  • Notebook paper
  • 1 flash drive
  • Black/blue ink pen OR No. 2 pencil
  • Highlighter

TEXTBOOK: Food for Today, Supplemental Text: Culinary Essentials

REQUIRED CLASS FEE: $30.00 (Cash or check made payable to Baker High School.)

This fee is used to purchase supplies for labs activities. Please pay promptly to assure full lab participation.

ATTENDANCE/TARDY POLICY: Parent notes excuse absences for up to but not exceeding four absences per term. Students are not allowed more than four unexcused absences per term. Documentation for excused absences must be presented within 3 days of your return to school.   Students are expected to report to class on time. The tardy/attendance policy for MCPSS/Baker High School will be enforced. (See handbook.)

MAKE UP WORK: Only work missed due to an excused absence can be made up. Follow class procedures for obtaining/turning in make up work. Any work not made up within one week will receive a ZERO. It is the responsibility of the student to determine what was missed and submit the work according to classroom procedures.

 COURSE GOALS: The goals of the course are to:

1.     Analyze national and international food production and its influence on the food supply

2.     List the factors that influence food choices, production and consumption.

3.     Determine nutritional needs of individuals and families across the life span.

4.     Identify current trends and issues in health, wellness, and nutrition.

5.     Plan, prepare and serve nutritious, cost conscious menus by applying management principles and demonstrating etiquette and manners.

6.     Learn preparation techniques used in national and international cuisines.

7.     Prepare and present foods for special occasions.

8.     Determine the impact of technology on food production, choices, and nutrition.

9.     Analyze career options in the field of food and nutrition.


  • How does food production influence the food supply and how does that impact our food choices?
  • What are the nutritional needs of individuals and families across the life span, considering current trends in health and wellness?
  • How do you plan, prepare, serve and evaluate personal/family meals?
  • What nutritional and preparation differences can be found in national and international cuisines?
  • How do you plan and prepare foods for special occasions?
  • How is technology used to impact food production, food choices and nutrition?
  • What are the career options in the field of food and nutrition?

 COURSE OUTLINE: The course outline includes the following major content:

I.       Food

A. Food supply (1)

1. Food production

     2. Food distribution systems

B. Factors that influence food choices and food production (2)

1.     Psychological

2.     Nutritional

3.     Economical

4.     Global

5.     Environmental

6.     Geographical

7.     Technological

C. Legislation and regulations (3)

1. Food production

2. Food consumption

II.            Nutrition

A.   Nutritional and fitness needs across the life span (4)

1. Individuals

2. Families

B. Planning recipes and menus (5)

1. National standards

2. Nutritional needs

C. Fitness and wellness (6)

1. Diet fads

2. Food addictions

3.     Eating disorders

D. Impact of daily food choices on health and wellness (7)

E. Current issues and trends in health, wellness, and nutrition (8)

III.    Meal Management and Service

A. Prepare nutritious menus (9)

1. Interpreting recipes

2. Correct and safe use of equipment

3. Food safety

4 . Correct hygiene

5. Organizing kitchen space

6.     Creative presentation techniques

B. Cost and Nutritive Value of Food (10)

1. Prepared at home

2. Fast foods

3. Bulk food purchasing

C. Management principles of food preparation (11)

1. Planning

2. Purchasing

3. Preparing

4. Storing

5. Serving

D. Quality of prepared food (12)

E. Etiquette, manners, and table settings (13)

IV.       Cuisine

A. Nutritive value of recipes and menus from other countries (14)

B. Food preparation techniques (15)

1.     National cuisines

2.     International cuisines

V.        Special Occasions

A. Special food preparation techniques (16)

B. Serving foods for special occasions (16)

C. Creative food presentation techniques (17)

VI.     Technology and Careers

A. Impact of technology (18)

            1. Food production

2. Food choices

3. Nutrition

4. Biotechnology

5. Hormone injection

B. Careers and Entrepreneurial opportunities in the field of food and nutrition (19)


  1. Students create and maintain a class notebook containing course information, class work, project guidelines and lab materials.
  2. Students create displays that compare and contrast national and international food production and distribution systems and their impact on the food supply.
  3. Students will develop and maintain a food/wellness journal for the purpose of tracking food choices, circumstances surrounding food choices and wellness strategies.
  4. Students work in groups to create classroom collage panels depicting food needs throughout the life span along with picture examples of appropriate foods.
  5. Students complete a Web Quest of nutrition sites to analyze current health trends and nutritional standards for use in planning recipes and menus.
  6. Students develop a personalized Kitchen Survival Guide which includes: strategies for planning nutritious menus, guidelines for safe and correct use of equipment, safety guidelines for food production, handling, service and storage, organizing kitchen space, recipe and measurement basics, and ideas for creative food presentation. The guide will also include the recipes used in the foods lab.
  7. Students apply management principles to plan, purchase, prepare, store serve and judge foods in lab.
  8. Students plan and conduct a Global Food Festival showcasing national and international food and culture. Special occasion food preparation techniques will be utilized.
  9. Students research and design a power point presentation on careers in food and nutrition.


ASSESSMENT PROCEDURES: Students will record their grades on the Grade Sheet Form provided by the teacher. Students’ work will be evaluated as follows:

    • Tests/Quizzes (25% of QNA)
    • Class work (25% of QNA)
    • Lab Work (25% of QNA)
    • Culminating Products (25% of QNA)
    • Quarter Exam/CRT (20% of FQA)

To calculate Final Quarter Average: (QNAx4)+Exam/5=FQA. Final quarter averages are added together and divided by 2 to determine the final grade.

 The following scale will be used in assessing the student’s content knowledge and skills during the course:


90%-100% = A

80%-89% = B

70%-79% = C

60%-69% = D

59% & below – E

Grades can be checked daily using the STI Home feature on the Baker web site. Each student was issued an ID# and PIN for this purpose. Progress reports will be issued by the teacher at mid-quarter. Parent conferences can be arranged by contacting the school off at 221-3000, or e-mail at cevans@mcpss.com.


 Family, Career and Community Leaders of America (FCCLA)


 Successful completion of the coursework may lead to the following credential(s):


 AAFCS Pre-Professional Assessment Broad Field FACS