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.
- Where will you cook most often? __________________________________________
- 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.
- List the members of your team:
- The timing of this course is also important. Plan to be done in two monthsor less. What is your goal date for completion? ___________________________
- 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.
- 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