100 10080
120 Family Foods & Nutrition (SCP) 782
130 
140 1 semester
150 9-12
160 
170 
180 
210 13.0 Family & Consumer Sciences
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212 
213 
214 
215 
216 
220 02.0 Health and Safety
221 1.9.2
222 
223 
224 
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230 05.0 Mathematics
231 5.9.3
232 
233 
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240 12.0 Business Education
241 4.9.2
242 
243 
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250 09.0 Technology Education
251 6.0.3
252 6.0.4
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300 1.  How do kitchen sanitation & personal hygiene affect food safety?
300 2.  How can the use of a recipe ensure a consistent final product?
300 3.  What is the purpose of mealtime etiquette?
300 4.  How can practicing good nutrition enhance life?
300 5.  What are some skills necessary to cooperative group work?
400 Family Foods & Nutrition focuses on:
400 1.  Lab safety & sanitation
400 2.  Recipe use
400 3.  Kitchen tools & equipment
400 4.  Etiquette
400 5.  Nutrition
400 6.  Preparation of a variety of foods
400 7.  Food-related careers
400 8.  Foods of other cultures
500 Students will be able to:
500 1.  Identify role of personal hygiene in food safety
500 2.  Demonstrate safety during lab work & in equipment use
500 3.  Display knowledge of recipe vocabulary, measuring techniques & equipment use
500 4.  Show mealtime etiquette & proper tablesetting
500 5.  Evaluate foods using nutrition labels
500 6.  Identify main nutrients among food groups
500 7.  Classify baking ingredients by function
500 8.  Demonstrate preparation techniques of a variety of foods
500 9.  Research a food-related career
500 10.  Demonstrate cooperative group work
500 11.  Display enthusiasm in an oral presentation
600 Students will experience:
600 1.  "The Handwashing Experiment"
600 2.  Appropriate food handling in labs
600 3.  Use of recipes to produce appealing final products
600 4.  Use of correct measuring techniques in labs
600 5.  Tablesetting workshop / napkin folding workshop
600 6.  Use of etiquette when sampling lab products
600 7.  Reading and analysis of labels
600 8.  Computer lab activity using food pyramid
600 9.  Video documentation of the effects of excessive junk food consumption
600 10.  Weekly food preparation labs
600 11.  Oral reports
600 12.  Plannning a menu based on a culture's food
600 13.  Food-related career project
700 lab work
700 quizzes
700 classwork
700 research projects
700 oral presentations
700 homework
800 holiday-related lab
800 
820 textbook, videos/DVDs, worksheets, recipes, internet, library