FOOD PREPARATION FCS

240
Instructor: Lori Chavez
Office 223M Clarke Building
Phone 208-496- 4016

Course Outcomes: Texts:

Upon successful completion of this course students should be able to do the following: The Food Lab: Better Home
 Demonstrate food preparation techniques through hands-on cooking
experiences.
Cooking Through Science
 Execute proper food safety procedures necessary to prevent foodborne By J. Kenji Lopez-Alt
illness. W.W. Norton & Company
 Apply food preparation techniques at home using skills learned in class.
 Demonstrate correct food preparation techniques to others in class through a
food preparation technique presentation.

PREPARATION: DRESS:
Students are to follow the The Baseline standards of
Learning Model by coming dress & grooming are to
prepared, ready to teach each be met when coming to
other and willing to ponder & class. Your own white
prove what they have learned. apron or lab coat is
This includes but is not limited required to wear in lab.
to: reading the text prior to Lab points will be lost if
class, finding “food” scriptures you do not bring your own
and thoughts, preparing apron and have to borrow
demonstrations, assisting one one. Long hair must be
another, participating and pulled back from the face.
contributing to a Spirit-filled Short sleeves are
classroom atmosphere. recommended. Do not
wear heavy boots or high
heels to lab.

GRADING:
Lecture Attendance Quizzes Daily Lab Discussion Board Vocabulary Final Test
A 95-100% B 84-86% C 74-76% D 64-66%
A-90-94% B- 80-83% C- 70-73% D- 60-63%
B+ 87-89% C+ 77-79% D+ 67-69% F below 60%

Attendance: Lecture and lab attendance each week is vital. If you know ahead that you will miss your lab section, arrangements
BYU-IDAHO
may be made to attend another section. If you missHOME
a lecture,AND FAMILY
you may EDUCATION
not attend lab. If you are more than 15 min. late to class,
FCSbut
you will not receive points for that days lecture 240you
FOOD PREPARATION
may still attend lab. Students who are not registered for the class are not
permitted to attend. Do not invite your friends to come into the lab.

LAB POLICIES:
Bring your book or copies of the day’s recipes and pencil to EVERY lab. Try to avoid bringing personal items, which do not
fit on or under your chair.
“Lab Conduct and Procedures” are to be strictly adhered to for the safety of all students and instructors. If you have flu
symptoms, please go to the Health Center before coming to lab.
Talking during lab time is encouraged but is to be low volume and focused on Food Techniques, questions and small group
instruction.
Lab clean-up will be checked randomly. You and your lab partner are responsible for your unit’s cleanliness and orderliness
at all times. CELL PHONES SHOULD NOT BE USED IN CLASS OR LAB.
 FCS 240
Winter 2021

Instructor: Lori Chavez email: chavezl@byui.edu

Office 223M Clarke Building Office Hours MF 9:00-11:00
Phone 208-496- 4016

LECTURE: LAB:
Section 3: 9:00-10:00 a.m. 10:15-12:30 p.m.
Section 4: 12:45-1:45 p.m. 2:00-4:15 p.m.

Texts: The Food Lab: Better Home Cooking Through Science

By J. Kenji Lopez-Alt
W.W. Norton & Company

Course Goal: Students will have built a basic foundational understanding of food principles and master food
preparation techniques that will prepare them for further study. It is anticipated that this knowledge will
enhance their personal and family meal time experience while enabling the student to teach others this life
skill.

Course Outcomes: Upon successful completion of this course students should be able to do the following:
 Demonstrate food preparation techniques through hands-on cooking experiences.
 Execute proper food safety procedures necessary to prevent foodborne illness.
 Apply food preparation techniques at home using skills learned in class.
 Demonstrate correct food preparation techniques to others in class through a food preparation technique
presentation.

Class Policies:

Preparation: Students are to follow the Learning Model by coming prepared, ready to teach each other and
willing to ponder & prove what they have learned. This includes but is not limited to: reading the
text prior to class, finding “food” scriptures and thoughts, preparing demonstrations, assisting one
another, participating and contributing to a Spirit-filled classroom atmosphere.

If you would like additional assistance please go to

http://www/Byui.edu.AcedemicLearning or the McKay Library 272.

Attendance: Lecture and lab attendance each week is vital. If you know ahead that you will miss your lab
section, arrangements may be made to attend another section. If you miss a lecture, you may
not attend lab without instructor permission. If you are more than 15 min. late to class, you
will not receive points for that days lecture but you may still attend lab. There will be a
make-up lab at the end of the semester to receive credit for ONE missed lab. Students who are
not registered for the class are not permitted to attend. Do not invite your friends to come into the
lab. THIS IS A FACE TO FACE CLASS. PLEASE PLAN ON ATTENDING CLASS AND
LAB EACH WEEK. If you are not able to attend lab due to sickness or quarantine, please
notify your instructor right away. (In circumstances where students are sick due to Covid
or quarantine Zoom attendance may be an option when prior arrangements have been
made with he instructor- at least 3 hours prior to class beginning)

Zoom: Students need to have cameras on while attending on Zoom in order to get credit for attending.
Dress and grooming standards need to be honored during Zoom meetings. You are expected to
attend the entire Zoom session with your camera on. Please eliminate distractions while you are
in class. Adjust lighting so you can be seen. You are expected to participate in class as if you
were attending class in person.
 FCS 240
Winter 2021

Dress: The Baseline standards of dress and grooming are to be met when coming to class. Dress &
Grooming Standards (link). Your own white apron or lab coat is required to wear in lab. Lab
points will be lost if you do not bring your own apron and have to borrow one. Long hair must be
pulled back from the face. Short sleeves are recommended. Do not wear heavy boots or high
heels to lab.

Lab Policies: Bring your book or copies of the day’s recipes and pencil to EVERY lab. You will lose points off
your lab grade if you do not. Try to avoid bringing personal items, which do not fit on or under
your chair.
“Lab Conduct and Procedures” (available on Canvas) are to be strictly adhered to for the safety of
all students and instructors. If you have flu symptoms please go to the Health Center before
coming to lab.
Talking during lab time is encouraged but is to be low volume and focused on Food techniques,
questions and small group instruction.
Lab clean-up will be checked randomly. You and your lab partner are responsible for your unit’s
cleanliness and orderliness at all times. CELL PHONES SHOULD NOT BE USED IN
CLASS OR LAB unless otherwise instructed.

Student Demonstrations will be at the beginning of Lab. They are to be 10 minutes, including
the clean-up and questions at the end. A full credit presentation will teach the concept thoroughly
and include a brochure for the class about your topic. Lab partners will sign up for
demonstrations at the beginning of each semester from the provided list of demonstrations. Your
brochure also needs to be emailed to the professor two days prior to your demonstration if you
would like me to make the copies for you; otherwise you are responsible to bring the copies.

The “Demo Planning Sheets” will be due one week prior to the demo. If you do not turn in your
Demo Planning Sheet, you will lose one point for each day late and you will be responsible to
provide all of the necessary supplies needed for the demonstration. Student Demonstrations will
be worth 60 points.

Lab clean-up will be checked randomly. You and your partner are responsible for your
kitchen cleanliness and orderliness at all times.

Grading: Lecture Attendance - Readings should be completed prior to class. Each lecture is worth 25
points. Attendance at Lecture is Mandatory to attend the lab.

Quizzes- A quiz will be given on Canvas each week which is worth approximately 20 points.
Questions will come from the assigned readings. There may also be “pop” quizzes given over
reading assignments at the beginning of class as the professor sees necessary.

Daily Lab - work will be worth 25 points. This grade is based on proper preparation techniques,
presentation, time management, evaluation, and clean-up.

Discussion Board - Participation- Each week you will be required to post weekly on what you
learned during the week and HOW you have APPLIED a skill you learned in class at home. This
will be a weekly 10 points.
 FCS 240
Winter 2021
Vocabulary - Each week you will find a list of vocabulary words that correlate with the week’s
discussion on I-learn. You must handwrite a complete definition of 10 of those words and turn
them in at the beginning of class the following week. This will be a total of 10 points each week.

Final Test - This will be a comprehensive 150 (approximately) point test that will allow you to
prove your knowledge in learning course objectives.

If you have any concerns or questions related to your grade or experiences in my class, please feel
free to contact me. I am happy to discuss any concerns or questions you may have. If you are
unable to resolve your questions or concerns by openly communication with me, you can report
your concern by contacting the BYU-Idaho Support Center.

Grade Scale

A 95-100% B 84-86% C 74-76% D 64-66%

A-90-94% B- 80-83% C- 70-73% D- 60-63%
B+ 87-89% C+ 77-79% D+ 67-69% F below 60%

• A represents consistently outstanding understanding, application, and integration of subject

material and extensive evidence of original thinking, skillful use of concepts, and ability to analyze and
solve complex problems.

• B represents considerable or significant understanding, application, and incorporation of the

material which would prepare a student to be successful in next level courses, graduate school, or
employment.

• C represents sufficient understanding of subject matter. The student demonstrates minimal

initiative to be prepared for class. Sequenced courses could be attempted, but mastering new materials
might prove challenging.

• D represents poor performance and initiative to learn and understand and apply course
materials. Retaking a course or remediation may be necessary to prepare for additional instruction in this
subject matter.

• F represents failure in the course.

To get a tutor:
 
Go to Iplan.byui.edu
OR
Go to the McKay Library 272 and talk to someone about how to get a tutor.
OR
Google BYUI Tutoring and click on get a tutor.
 
All students on campus are welcome to use the Tutoring and other Learning Centers free of cost.  Last year,
over 18,000 different students used the learning centers for an average of 12 hours each.  Students who do
 FCS 240
Winter 2021

not use the services may be putting themselves at a disadvantage.  Helping one another is part of the BYU-I
culture.

Academic Honesty Policy:

Brigham Young University-Idaho students should seek to be totally honest in all their dealings.
They should complete their own work and be evaluated based upon that work. They should avoid
academic dishonesty and misconduct in all its forms, including but not limited to plagiarism,
fabrication or falsification, cheating, and other academic misconduct.

Honor Code: Student Honor is following the path of discipleship and learning to be more like Christ--learning
to think, to feel, and to act more as He does.

Living a life of honor:

 Begins as we learn and live the baseline standards of the Honor Code, understand their
purposes, and are true to the promises we have made. 
 Continues as we heed the promptings of the Spirit to raise our personal bar of
righteousness and foster a spirit of integrity, sacrifice, consecration, love, service and
willing obedience as students and throughout our lives.
 Prepares our hearts for devoted discipleship in the family, church, work, and community.

Department Policy Regarding Intellectual Property and Course Materials:

All of the materials in this course are covered by fair use and copyright law and are proprietary (intellectual property).
Students are not permitted to sell, post, trade, share, distribute, or send any information contained in this course
(including outlines, handouts, syllabi, exams, quizzes, PowerPoint presentations, lectures, audio and video recordings, etc.
including your own work for this course) to any parties outside of this course (ie Course Hero, Quizlet, Google Docs,
etc.) by any means (e.g., posting, uploading, attachments, etc.) including images of any materials without the express
written permission from the Department Chair.  Any of these actions violate the Academic Honesty policies of Brigham
Young University-Idaho (please see http://www.byui.edu/student-honor-office/ces-honor-code/academic-honesty) and
will be dealt with as such.  The materials in this course are also intellectual property and taking any materials from the
course and posting them outside of this course in any manner will be construed as theft and distribution of intellectual
property.  If you engage in any of these actions, or use any of these materials without authorization, the instructor has the
right to impose an appropriate academic sanction (e.g., give you a failing grade for the assignment and/or fail you from
the course).  Additionally, the respective Course Lead, Program Lead, and/or Department Chair also reserve the right to
impose appropriate academic sanctions regardless of any imposed by the instructor.

Title IX of the Education Amendments of 1972 prohibits sex discrimination against any participant in an education
program or activity that receives federal funds, including Federal loans and grants. Title IX also covers student – to –
student sexual harassment. If you encounter unlawful sexual harassment or gender based discrimination, please contact
the Personnel Office at 496-1130.
Brigham Young University – Idaho is committed to providing a working and learning atmosphere which
reasonably accommodates qualified persons with disabilities. In compliance with applicable disability law, qualified
students with a disability may be entitled to “reasonable accommodation.” It is the student’s responsibility to disclose to
the teacher and the Services for Students with Disabilities Office, 496-1158, any special need she/he may have before the
end of the first week of class. Services are coordinated with the student and instructor by this office. If you need
 FCS 240
Winter 2021
assistance or if you feel you have been unlawfully discriminated against on the basis of disability, you may seek
resolution through established grievance policy and procedures. You should contact the Personnel Office at 496-1130.

Grievance Process
If you have any concerns or questions related to your grade or experience in my class, please feel free to contact
me. I am happy to discuss any concerns or questions you may have. If you are unable to resolve your questions
or concerns by openly communicating with me, you can report your concern by contacting the BYU-Idaho
Support Center.

Preventing Sexual Misconduct Statement

BYU-Idaho prohibits sex discrimination against any participant in its education programs or activities. Prohibitied sex
discrimination includes incidents of sexual harassment (including sexual violence), dating violence, domestic violence,
sexual assault, and stalking (collectively “sexual misconduct”).

As an instructor, one of my responsibilities is to help create a safe learning environment for my students and for the
campus as a whole. University policy requires that I report all incidents of sexual misconduct that come to my attention. If
you encounter secual misconduct, please contact the Title IX Coordinator at titleix@byui.edu or 208-496-9200.
Additional information about sexual misconduct and available resources can be found ab www.byui.edu/titleis.

Disability Services Statement

Brigham Young University – Idaho is committed to providing a working and learning atmosphere which reasonably
accommodates qualified persons with disabilities. In compliance with applicable disability law, qualified students with a
disability may be entitled to “reasonable accommodation.” It is the student’s responsibility to disclose to the teacher and
the Services for Students with Disabilities Office, 496-1158, any special need she/he may have before the end of the first
week of class. Services are coordinated with the student and instructor by this office. If you need assistance or if you feel
you have been unlawfully discriminated against on the basis of disability, you may seek resolution through established
grievance policy and procedures. You should contact the Personnel Office at 496-1130.

Schedule and points may be changed at the discretion of the instructor.

Week Lecture Preparation Ponder and Demo

Teach One Another Prove

Week 1 No classes- We begin next

week
Week 2 Introduction Review Syllabus Reading: Quiz Knife Skills
 FCS 240
Winter 2021
Jan 13 Lab Conduct/Procedures Lab Conduct and Procedures  Post Application (Instructor)
Sanitation Syllabus  Prepare for Demo
Safety
Knife Skills TFL pg. 45-60, 141, and 388-389

Week 3 High Altitude Cooking Reading: Quiz Correct Measuring

Jan 20 Measuring TFL pg. TFL  pg. 8-9, 73 and 98-99 Post Application (Instructor)
On-line reading found in Weekly Over- Prepare for Demo
view
Week 4 Salads Reading: Quiz
Jan 27 Dressings TFL pg. 764-843 Post Application 1. All about selection,
Emulsions Prepare for Demo storage, cutting of Iceberg
Lettuce
Week 5 Vegetables Reading: Quiz 1. All about selection,
Feb 3 TFL pg. 405-461 Post Application storage, cutting of carrots
Prepare for Demo and shallots/onions

Week 6 Poultry Reading: Quiz 1. Trussing a Chicken

Feb 10 TFL pg. 357-370, 566-617 Post Application
Prepare for Demo 2. Cutting a whole chicken
(Instructor)
Week 7 Soup Reading: Quiz 1. Bouquet Garni
Feb 17 Stews TFL pg. 175-237 Post Application Mirepoix
Prepare for Demo Sachet

Week 8 Beef Reading: Quiz 1. Steak with Pan Sauce

Feb 24 Pork TFL pg. 277-356,483-559,634-665 Post Application
Prepare for Demo
Week 9 Eggs Quiz 1. Muffin or Quick Bread
Mar 3 Dairy Post Application Method
Breakfast Prepare for Demo 2. Biscuit or Pie Method

Week 10 Pies Reading: Quiz Pie

Mar 10 Online reading links in Weekly Post Application (Instructor)
Overview Prepare for Demo

Week 11 Starches Reading: Quiz 1. Specific Gravity of

Mar 17 Pastas TFL pg. 462-479, 671-759 Post Application Potatoes
Sauces Prepare for Demo 2. Roux (White Sauce)
(LAB CLEANING if not
coming back to campus)
Week 12 Yeast Breads Reading: Quiz 1. Flavored and Compound
Mar 24 Online reading links in Weekly Post Application Butter
Overview Prepare for Demo 2. Clarified Butter

Week 13 Lab Cleaning STUDY FOR FINAL 1. Homemade cleaners

Mar 31 Final