Course Syllabus & Overview

This course is designed to be completed with work you do primarily at home or in the kitchen of a Mentor that agrees to help you. It is important that you arrange a place to cook as well as someone to cook with before you start the course.

  1. Where will you cook most often? __________________________________________
  2. Who will be your cooking Mentor? _____________________phone_______________

This class is also more fun and productive if you create a "team" of students that plan to work together. You will want to be able to meet at least once a week outside of class for about two months if you want to try this option. It is OK to work alone if your schedule makes it difficult to team.

  1. List the members of your team:
  2. The timing of this course is also important. Plan to be done in two monthsor less. What is your goal date for completion? ___________________________
  3. You will also be asked to complete the syllabus by adding due dates for each of the assigned labs. Take time to schedule your labs early on so you can easily meet the due date.
    1. Did the student(s) submit a calendar before they began the course? YES NO

Units of Study

Unit 1: Introduction to the Kitchen

Safety and Sanitation

Basic Cooking Utensils

Basic Kitchen Appliances

Measuring

Unit 2: Understanding Nutrition and Healthy Choices

Food Pyramid

Serving Size

Food Labels

Unit 3: Recipes and Preparing the Meal

Reading/Adjusting Recipes

Smart Shopping

Cooking & Baking TO DO lists

Cooking & Baking Lab Forms

Unit 4: Final

Plan a Menu

Set the Table (w/a theme)

Serve the Food

Compile your Course Portfolio