SCOPE

AND SEQUENCE
TEACHER: Williams
Standard(s)
STANDARD 2
Students will
consistently
demonstrate
kitchen safety
procedures and
sanitation
techniques.

WEEK

Standard(s)
Standard 2
Students will
consistently
demonstrate
kitchen safety
procedures and
sanitation
techniques.

STANDARD 1
Students will
apply the skills of
kitchen
equipment and
management.
Standard(s)
Standard 1
Students will
apply the skills of
kitchen
equipment and
management.

WEEK

COURSE: Food and Nutrition I

January 14
Introduction
Syllabus
Questionnaire

January 21
Standard 2, Objective 3:
Identify and apply
sanitation rules and
guidelines.
INDICATORS:
b. disinfecting surfaces.
c. use of gloves.
d. clothing and hair
coverings.

WEEK

January 28
Standard 1, Objective 1:
Identify types, use and
care of selected kitchen
equipment.
INDICATORS:
c. Demonstrate the
proper use and care of
equipment.
d. Employ standard safety
procedures when using
equipment.

SEMESTER: Spring

January 15
Standard 2, Objective 1:
Apply established safety
rules and guidelines to
maintain a safe working
environment.
INDICATORS:
a. Electric appliance
safety
c. Cleaning supply
storage
January 22
Standard 2, Objective 4:
Identify methods that
prevent food-borne
illnesses and
contamination.
INDICATORS:
a. Define the
characteristics of a food-
borne illness.
b. types and symptoms
c. prevention techniques

January 16
Standard 2, Objective 1:
Apply established safety
rules and guidelines to
maintain a safe working
environment.
INDICATORS:
b. Extinguish grease fire
d. Injury Prevention

January 29
Test
Scavenger Hunt

January 30
Assembly

January 23
Standard 2, Objective 4:
Identify methods that
prevent food-borne
illnesses and
contamination.
INDICATORS:
d. Temperature danger
zone, hot/cold foods,
meats
e. Explain how to
correctly thaw foods.

YEAR: 2013

January 17
Standard 2, Objective 2:
Identify proper first-aid
procedures for cuts, burns
and electrical shock.
INDICATORS:
a. poisoning and chemical
contamination
b. cuts and burns.
c. electrical shock.
January 24
Standard 2, Objective 4:
Identify methods that
prevent food-borne
illnesses and
contamination.
INDICATORS:
d. Temperature danger
zone, hot/cold foods,
meats
e. Explain how to correctly
thaw foods.

January 31
Standard 1, Objective 2:
Explain the basic principles
of cooking in a microwave.

INDICATORS:
a. Microwave attractions
b. how microwaves cook
c. appropriate containers.

GRADE LEVEL: 9-12

January 18
Standard 2, Objective: 3:
Identify and apply
sanitation rules and
guidelines.

INDICATORS:
a. hand washing and
dishwashing.

January 25
Standard 1, Objective 1:
Identify types, use and
care of selected kitchen
equipment.
INDICATORS:
a. kitchen equipment.
b. specific preparation
equipment

February 1
Standard 1, Objective 2:
Explain the basic
principles of cooking in a
microwave.
INDICATORS:
d. microwave cooking
principles
e. Burn, explosions,
splatter prevention

LAB

Standard(s)
Standard 1
Students will
apply the skills of
kitchen
equipment and
management.

Standard 3
Students will
explore the
current Dietary
Guidelines and
ChooseMyPlate.g
ov.

WEEK

Standard(s)
Standard 3
Students will
explore the
current Dietary
Guidelines and
ChooseMyPlate.g
ov.

WEEK

February 4
Standard 1, Objective 3:
Identify appropriate
abbreviations, food-
measurement
terminology, techniques,
equivalents,
and calculate recipe-size
adjustments and
demonstrate proper
measuring techniques.
INDICATORS:
a. abbreviations.
b. Compute equivalents.
d. Recipe conversions

February 11
Standard 3, Objective 1:
Identify the six Dietary
Guidelines and the key
recommendations for
each
INDICATORS:
a. Eat nutrient dense
foods.
b. Balance calories
c. Reduce sodium, fats,
sugars, refined grains and
alcohol.
d. Increase vegetables,
fruits, whole grains, milk,
seafood and use oils in
place of solid fats.
e. healthy eating patterns
f. physical exercise

February 5
Standard 1, Objective 3:
Identify appropriate
abbreviations, food-
measurement
terminology, techniques,
equivalents,
and calculate recipe-size
adjustments and
demonstrate proper
measuring techniques.
INDICATORS:
c. Measuring techniques
and utensils

LAB wet and dry
measuring
February 12
Standard 3, Objective 1:
Identify the six Dietary
Guidelines and the key
recommendations for
each

February 6
Standard 1, Objective 4:
Explain basic food-
preparation terminology.

February 7
Standard 1, Objective 4:
Explain basic food-
preparation terminology.

February 8
Standard 3, Objective 2:
Demonstrate knowledge
of MyPlate.

INDICATORS:
a. Define cooking terms

INDICATORS:
a. Define cooking terms

INDICATORS:
a. MyPlate characteristics

February 13
February 14
Standard 3, Objective 3:
Prep Day
Demonstrate knowledge
of healthy eating
patterns. (See
ChooseMyPlate.gov)

INDICATORS:
INDICATORS:
d. Increase vegetables,
a. all food groups
fruits, whole grains, milk, important to good health.
seafood and use oils in
b. characteristics of
place of solid fats.
healthy eating patterns
e. healthy eating

patterns that meet
nutritional needs at
appropriate calorie level.
f. physical exercise

February 15
Standard 3, Objective 3:
Demonstrate knowledge
of healthy eating
patterns. (See
ChooseMyPlate.gov)
c. Explain empty calories.
d. Explain how people
have different caloric
needs depending on age,
gender and activity level.

Standard(s)
STANDARD 4
Students will
identify the
sources and
function of
carbohydrates
and fiber and
apply
appropriate
food preparation
techniques.

WEEK

February 18
Review

WEEK February 25
Standard(s)
Standard 4
7
Presidents Day
Students will
identify the
sources and
function of
carbohydrates
and fiber and
apply
appropriate
food preparation
techniques.

Standard 5
Students will
identify the
sources and
functions of
proteins and fats
and apply
appropriate food
preparation
techniques.

February 19
Test

February 26
Standard 4, Objective 3:
Apply food selection and
preparation guidelines
related to quick breads,
rice, grains and
pasta.
INDICATORS:
a. quick breads
b. mixing techniques for
quick breads.
c. role of each ingredient
contained in quick breads

February 20
Standard 4, Objective 2:
Identify fiber, its sources
and functions.

February 21
Standard 4, Objective 2:
Identify fiber, its sources
and functions.

February 22
Standard4, Objective 1 :
Identify carbohydrates,
their sources and functions
and the importance of
whole grains in
the body.

INDICATORS:
INDICATORS:
INDICATORS:
a. Identify the functions
c. Importance of liquid in
a. Types of carbohydrates.
and food sources of fiber. bowels
b. Functions, Sources, and
b. Identify cellulose/non-
d. Fiber recommendation caloric content of
digestible fiber.
e. Fiber in foods
carbohydrates

c. Digestion of
Carbohydrates
February 27
February 28
March 1
Standard 4, Objective 3:
Fiber & Carbohydrate Test Standard 5, Objective 1:
Apply food selection and
Identify proteins
preparation guidelines
(complete and
related to quick breads,
incomplete), their sources
rice, grains and
and functions in the body.
pasta.

INDICATORS:
INDICATORS:
d. types of rice
a. Caloric content and
e. Pasta cooking methods
function of protein

b. Define amino acids,
Rice, Grain, Pasta Lab
complete and incomplete
proteins.

WEEK
Standard(s)
Standard 5
8
Students will
identify the
sources and
functions of
proteins and fats
and apply
appropriate food
preparation
techniques.

March 5
Standard 5, Objective 1:
Identify proteins
(complete and
incomplete), their sources
and functions in the body.

Standard(s)
Standard 5
Students will
identify the
sources and
functions of
proteins and fats
and apply
appropriate food
preparation
techniques.

Standard 6
Students will
identify the
sources, function
of vitamins,
minerals and
water and apply
appropriate
food preparation
techniques

March 12
Standard 5, Objective 3:
Apply food selections and
preparation guidelines
related to milk and milk
products.

INDICATORS:
a. serving sizes and
amounts for milk and
dairy products.
b. Milk Terminology

March 4
Standard 5, Objective 1:
Identify proteins
(complete and
incomplete), their
sources and functions in
the body.
INDICATORS:
b. Identify examples of
complete proteins
and incomplete
proteins.
WEEK March 11
9
Standard 5, Objective 2:
Objective 2: Apply food
selection and
preparation guidelines
related to egg products.
INDICATORS:
b. egg cooking
temperatures and
techniques/methods:

LAB- egg taste test

LAB- proteins

March 6
Standard 5, Objective 4:
Identify fats, their
sources, functions and
related health concerns.


INDICATORS:
a. functions of fats
b. role of cholesterol
c. Effects of and types of
fats
March 13
Standard 5, Objective 3:
Apply food selections and
preparation guidelines
related to milk and milk
products.
INDICATORS:
c. Lowering fat content
in milk

LAB- milk and taste test

March 7
Standard 5, Objective 4:
Identify fats, their
sources, functions and
related health concerns.

INDICATORS:
d. Caloric content and
lowering fat content

March 14
Test- Protein, fats, eggs,
dairy

March 8
Standard 5, Objective 2:
Objective 2: Apply food
selection and preparation
guidelines related to egg
products.

INDICATORS:
a. functions of eggs.
c. storage of eggs.

March 15
Standard 6, Objective 1:
Identify vitamins, their
food sources, functions
and deficiencies in the
body.

INDICATORS:
a. Bodily vitamin
requirements and
processes
b. Folate and birth defects

Standard(s)
Standard 6
Students will
identify the
sources, function
of vitamins,
minerals and
water and apply
appropriate
food preparation
techniques

WEEK

Standard(s)
Standard 6
Students will
identify the
sources, function
of vitamins,
minerals and
water and apply
appropriate
food preparation
techniques

WEEK

Standard(s)

March 18
Standard 6, Objective 1:
Identify vitamins, their
food sources, functions
and deficiencies in the
body.
INDICATORS:
c. water soluble vitamins
e. fat soluble vitamins

LAB- Salad

March 19
Standard 6, Objective 2:
Identify minerals, their
sources, functions and
deficiencies in the body.

INDICATORS:
a. mineral types
b. calcium and iron
deficiencies.

March 20
Standard 6, Objective 4:
Apply food selection and
preparation guidelines
related to fruits and
vegetables.
INDICATORS:
a. Nutrients in Fruits and
Vegetables

March 25
Standard 6, Objective 4:
Apply food selection and
preparation guidelines
related to fruits and
vegetables.
INDICATORS:
d. select fresh fruits and
vegetables.

LAB- observe stored
produce
WEEK April 1
12
Review

March 26
Standard 6, Objective 4:
Apply food selection and
preparation guidelines
related to fruits and
vegetables.
INDICATORS:
c. Preserve nutrients
while cooking

LAB- Cooking with
Produce
April 2
Review

March 27
Standard 6, Objective 3:
Identify the functions of
water in the body.

10

11

March 21
Standard 6, Objective 4:
Apply food selection and
preparation guidelines
related to fruits and
vegetables.
INDICATORS:
B. Preserve nutrients in
storage process
e. Prevent fruit oxidation

LAB- Storing Produce
March 28
Standard 6, Objective 3:
Identify the functions of
water in the body.

March 22
State Basketball

INDICATORS:
a. functions of water
b. Discuss why water is
the most important of all
the essential nutrients.

INDICATORS:
c. Symptoms and
prevention of
dehydration

INDICATORS:
LAB- Dehydrating Produce

April 3
Final Exam

April 4
Bonus Lab Day/ Free Day

April 5
Cleaning Day

March 29
Standard 6, Objective 3:
Identify the functions of
water in the body.