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Foods and Nutrition II

Family & Consumer Science Department    2008-2009

               Carolina High School                                          School Phone:  355-2300


             Mrs. Duncan - Room 008              Email : us                        Contact:  355-2384                

Grade levels: 9 – 12            1 unit         You need 7 elective units for graduation!                           


Course Description

          Foods and Nutrition I is designed to provide rigorous and relevant learning experiences for students to study the principles of nutrition for individual and family health, fitness, and wellness.  Students will gain knowledge of food preparation to use in the home and the work place

Course Contents, Standards & Objectives:

Given effective instructions & relevant learning experiences, the student will successfully complete the following South Carolina state competencies:  (5825)

  A.  Nutrition

     1.  Evaluate food choices for nutrient density.

     2.  Develop a plan to meet personal and family nutrition and wellness needs throughout

        the life cycle.

     3.  Apply USDA Dietary Guidelines in planning and preparing foods to meet special nutrition

     4.  Investigate nutrition in culturally diverse cuisines.

     5.  Plan nutritious menus for special occasions.

     6.  Create nutrition-related scenarios that incorporate the decision-making process.

     7.  Integrate decision-making principles when making consumer choices.

B.  Safety and Sanitation

     1.  Demonstrate safety and sanitation procedures during the pre-preparation (receiving,

          handling, and storing) process.

     2.  Demonstrate safety and sanitation procedures when preparing and serving food.

     3.  Incorporate essential personal hygiene practices as outlined in ServSafe and or HACCP.

     4.  Analyze a safe and sanitary work environment.

     5.  Choose appropriate procedures for administering basic first aid.

C.  Consumer Decisions

     1.  Demonstrate consumer decision-making skills.

     2.  Examine the factors that affect consumer food purchases.

     3.  Determine appropriate consumer behavior when eating out (e.g. place order,

          display etiquette, review bill, calculate gratuity).

     4.  Analyze food labels to evaluate nutritional content.

     5.  Compare conventional and convenience foods.

D.  Meal Preparation

     1.  Integrate a variety of unfamiliar foods into meal planning.

     2.  Prepare foods using a variety of culinary techniques.

     3.  Employ various food presentation techniques.

     4.  Identify nutritious ethnic, regional, and international foods.

E.  Table Service and Etiquette

     1.  Demonstrate dining etiquette for culturally diverse groups.

     2.  Design table settings for various occasions

F. Careers

     1.  Research career opportunities in foods and nutrition fields.

     2.  Determine personal qualifications, interests, and educational preparation necessary

          for future employment.

     3.  Develop a resume and cover letter.

G.  Clean labs, Exam review, and Exam

Textbook: Food for Today, by McGraw Hill/Glenco must be in class each day. 

Other Instructional Materials & Resources:

         Videos                                         Overhead transparencies

         Work sheets                                 Power point presentations

         Demonstrations                            Magazines

         Labs                                            Newspapers

         Guest speakers                             Internet sites

Assessment/Grade Calculation:                                                                                

Student’s work is graded using a District approved standard percentage system.

               Major Grades   = 60%

               Minor Grades   = 40%

Grading Scale:

A      94-100

B       85-93

C       77-86

D      70-76

F       70 & below 

Homework Policy:

Students will have a project assignment, current events, and home cooking assignments to prepare at home.  Occasional daily assignments may be made. Study notes before test.

Home cooking and current events:   1) Count as lab grades.  2) Following correct format for recipes and grammatical structure.  3)  One of each is due during grading period.  4)Grade reductions of 10% will be assessed each day late

Materials Needed: 3 ring binder with pockets for this class ONLY, blue/black ink pens and #2 pencils , notebook paper, markers, colored pencils, glue for in class projects, recipe file box with dividers & 3X5 cards.

Make-up Work :  It is the student’s responsibility to ask for work missed on first day returning from an absence.  Students have five days after an absence to make-up work before late penalties are assessed.  If a student is absent before a scheduled test, and no new material has been covered, the student will be expected to take the test on the scheduled date. Students have the option of making up missed labs, but labs not made up will not penalize the student: missed and not made up labs will result in fewer grades to be averaged. 

Late Work:

         Students are to complete classroom, homework, and lab assignments on time.  Late work will be accepted, but will lose 10% of the grade each day it is late.

Student Behavior:  

         Students are expected to participate in all class activities, be prepared to work and be on time having materials with them as they enter the class.  Cooperation is essential to lab & other group work.  Students will be learning life skills in this class on which they can continue to build the remainder of their lives

Attendance & Tardy Policy:  Attendance is ESSENTIAL!

          See student handbook.  Be in assigned seats and ready to work when bell rings.  Three or more tardies will result in disciplinary action.   5 unexcused absences will result in no credit.

Communication with Parents:

Grades and attendance will be sent by the student to the parent through progress reports and report cards.  Discipline and academic problems will be reported by phone, email, grade report sheets, or note.  Please feel free to contact me as needed.    I will return calls as soon as possible.  All communication is documented.


UNITS OF INSTRUCTION :       Subject to change due to unforeseen circumstances or teacher discretion

Course preparation                             

      1. Classroom Procedures, Syllabus Review        

      2. Projects, Power Points, Labs                                           

A.  Nutrition

B.  Safety and Sanitation

C.  Consumer Decisions

D.  Meal Preparation

E.  Table Service and Etiquette

F. Careers

G.  Clean labs, Exam review, and Exam