Local Career & Technical Standards Development -Family and Consumer Science –090101 (Program Code)

Course: Number 72

Title : Creative Foods

Standards covered in this class:

3.5: Demonstrate skills needed for product development, testing, and presentation

8.1: Analyze career paths within the food production and food services industries

8.2: Demonstrate food safety and sanitation procedures

8.3: Demonstrate selecting, using, and maintaining food production equipment

8.4: Demonstrate planning menu items based on standardized recipes to meet customer needs

9.1: Analyze career paths within the food science, dietetics, and nutrition industries

9.2: Apply risk management procedures to food safety, food testing, and sanitation

9.3: Evaluate nutrition principles, food plans, preparation techniques, and specialized dietary plans

9.5: Demonstrate use of current technology in food product development and marketing

14.1: Analyze factors that influence nutrition and wellness practices across the life span

14.2: Evaluate the nutritional needs of individuals and families in relation to health and wellness across the life span

14.3: Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span

14.4: Evaluate factors that affect food safety, from production through consumption

14.5: Evaluate the impact of science and technology on food composition, safety and other issues

Unit	Content	Skills	Assessment	National Standards
1	Food Choices	Complete a survey on foods in your lifestyle Identify influences on food choices: Nutrition Cost Availability Family and culture Personal habits	Plan a menu from local grocery ads and trip to the grocery store (includes cost and availability)	14.1
2	Careers	Identify careers in the food and food service industries	Research careers in food and food service areas and identify advantages and disadvantages of those careers Evaluate food careers to personal choices	8.1, 9.1
3	Nutrition	Identify role of Nutrients: Carbohydrates, Protein, Fats Vitamins Minerals Identify dietary guidelines Food guide pyramids Life cycle Life style Plan daily food choices Understand the food label	Oral report on nutrients to include RDA, foods to find nutrient, function of nutrient to the body Plan daily menus for 3 different age groups. Include portion sizes and include guidelines from the food pyramid Worksheets of food label interpretations	9.3, 14.1. 14.2, 14.3
4	Kitchen principles Safety Recipe knowledge Vocabulary Equipment and utensils	Recognize kitchen safety skills Demonstrate ability to use kitchen equipment in a safe and efficient manner Understand recipe skills Measuring Changing a recipe Cooking terms Cooking methods and techniques Identify kitchen equipment Understand concepts of microwave cookery Understand concepts of conventional and convection ovens	Write kitchen safety rules from video Worksheets on measuring, doubling and halving recipes Double and halve recipes from cookbooks Create a product from list of ingredients Recipe identification by cooking methods, equipment and utensils needed Pass a test on kitchen principles Kitchen equipment identification	8.2,14.3, 14.4, 14.5
5	Food Preparation	Interpret and follow a recipe Incorporate appropriate cooking techniques into the selected food products such as eggs, meats, casseroles, salads, convenience foods, breads, milk products and baked goods	Prepare foods in the lab using proper techniques and safe food handling practices Recognize terms and cooking preparation concepts related to various foods prepared Pass tests on categories of foods	8.2, 8.3, 8.4, 9.2, 14.3, 14.4
6	Meal management	Plan, prepare and serve a meal Breakfast Dinner	Complete a project plan for the meal Shopping list Cost Evaluation of product and group work	14.1, 14.2, 14.3, 14.4
7	Product Development	Understand the process to develop a new recipe including Product research Consumer likes and dislikes Cost Nutritional value Appearance and appeal	Develop a new food product Portfolio showing steps in product development	3.5, 9.2, 9.5, 14.5