Food & Nutrition Syllabus and Expectations

Instructor:       Valkyrie Anderson

Classroom:      R103

Class Website: https://www.spokaneschools.org/Page/3275

Grade level: 9 - 12 Course Duration: 1 year Prerequisite: None

Email:                         valkyriea@spokaneschools.org (BEST way to contact me)

Textbooks:                  Food, Nutrition & Wellness. Glencoe, 2010.

Fees:                            No fees - Students may pay $10 to receive their Washington State Food Handlers Card if desired, but it is not a requirement for the class.

Needed supplies:         Pens & pencils, loose leaf paper, highlighters, glue sticks, pack of hair ties (if hair is longer than shoulder-length), index cards. Optional: scissors, tape, tupperware for leftovers

Provided Supplies:       Composition notebook, markers and coloring supplies, chef jacket/apron

Food & Nutrition Course Description:

Learn to make informed decisions about what to eat as well as proper methods of preparation. Foods and Nutrition uses the newest technology to help you manage food resources. Cooking skills, safety, and nutrition are just a few focus areas of this class. Content includes food artistry, global food issues, and kitchen management.

Prior to cooking, students will be required to register for the Washington State Food Handlers Exam at www.foodworkercard.wa.gov. They must pass with an 80% or better. After passing the test, it will prompt the student to pay a $10 fee to print the card. Payment is NOT required for class credit. Students need to show me their passing score in order to receive credit in the gradebook, but do not need to purchase the card unless desired. The card is a requirement for any employee working in the food industry, and may be helpful to your student if they are looking for food-related jobs. It is good for 2 years after payment.

By joining this class, students are able to become members of the after-school ProStart Cooking Club. The club meets after school, two times a month and may include various field trips and learning opportunities.

Culinary education can continue by joining the ProStart Advanced Cooking class next school year. Upon graduation, students can further their culinary studies by attending Spokane Community College to earn a culinary arts degree or Washington State University to earn a hospitality degree. Job opportunities from this industry may include, but are not limited to: line cook, prep cook, pastry cook, barista, server, restaurant manager, restaurant owner, event planner, nutrition specialist, food stylist, etc. This course introduces them to the basics of food preparation and helps identify future careers.

Topics covered in Foods and Nutrition:

Kitchen Safety

Sanitation and Cleanliness 21st Century Skills Kitchen Basics

Kitchen Math

Wellness and Food Choices Using Equipment

International Cooking Dietary Guidelines MyPlate

Nutrition through the Life Cycle Shopping for Food

Cooking Methods

Grains

Vegetables and Fruits Breakfast Cooking Yeast Breads Desserts and Baking

Conversions and Abbreviations

Classroom Expectations:

In this class, we put a large focus on work-readiness preparation, so your student will be equipped with skills for the real world upon graduation. It is important that your student can be hireable and demonstrate the skills and qualities of a good worker. Our classroom offers a chance to recognize and practice these skills. This includes professionalism, time-management, personal responsibility, communication, teamwork, leadership, and a good attitude.

Attendance and being on time to class is critically important

• Your student is enrolled in a class which requires excellent attendance in order to Just like a job, students need to be in class by the time the bell rings, prepared and ready to work.
• Your student will be working in teams with other students to complete labs, and their absence may cause unnecessary stress and extra work for other students.
• Absences need to be excused by calling the school attendance line at (509) 354-6685. If a student has an excused absence for lab, they will have 1 week to complete the make-up assignment.
• If attendance and tardies become an issue, the student may be removed from class at semester pending approval from admin/counselors.

Students MUST follow all safety procedures

• Students are expected to be mature and responsible when in the lab and classroom We allow students to work with equipment that can cause serious injury or harm to themselves or others. This includes chemicals, sharp knives, and hot kitchen equipment.
• Knowing our classroom can get quite full with over 26 students per period, safety for all students is very important. Things such as towel whipping, horseplay, play fighting, etc. are banned in the kitchens and discipline will occur if policies are not taken seriously.
• Students will be required to complete several training sessions, including PPE (personal protective equipment) and chemical safety before

Students MUST follow all sanitation procedures

• Students must complete the WA State Food Handlers Card test prior to cooking in the They must also complete all safety trainings and tests.
• Students must follow all policies regarding food
  • This includes wearing gloves, restraining hair that is longer than shoulders, wearing an apron/chef jacket in the lab areas, staying home when sick, washing hands when needed, etc.

Students must be respectful of RHS staff, guest speakers, and their peers

• We strive to create a classroom culture of mutual respect, kindness, and Our students come from various backgrounds and different skill levels, with different experiences and worldviews.
• Discrimination towards other students because of race, color, religion, sex (including gender identity or sexual orientation), national origin, disability, age or genetic information is absolutely not permitted.
• It is important that your student is flexible and can work with others. This is a great skill that will help in the future. We are a team, and workplace drama is not All students should feel safe and protected in our classroom.
• Things that will not be tolerated and may result in a removal of student(s) from the classroom:
  • Insulting, teasing, gossiping, intimidating, harassment, physical attacks or any form of bullying towards other students.
• While disagreements and differing opinions may occur, we will practice conflict-resolution skills and teach your student how to overcome any challenges that may arise.

Grades:

• Grades are calculated using standards-based grading methods, and are evaluated using a rubric with predetermined benchmarks for what mastery looks like. We use a score of either 1, 2, 3 or 4 to assess mastery, with 4 being the Students have multiple chances to prove mastery in a standard throughout the year and can improve their grade on a standard throughout the year.
  • Example standards:
    • Identify ways to handle ready-to-eat food
    • Demonstrate the correct holding and cutting motions for a chef's

• Students need to be present to demonstrate mastery of Your student will not be successful if they are not in class and have not practiced the skills. Labs are expensive to run and cannot be made up, if a student is gone they will have an alternative assignment to complete.

Cooking Final

• Students will complete an individual cooking final at the end of each They will receive the recipes up to 2 weeks in advance so they can plan and ask questions. Recipes will be the same as ones practiced in class throughout the semester.

Professionalism and 21st Century Skills Grade: Just like in a real job, students will receive a quarterly-evaluation that gives them constructive feedback and ways to improve. The goal is to help each student learn what real-world employers will be looking for in employees and to evaluate their current skill sets.

• Professionalism (how you act in the classroom and lab)
• Following procedures and policies
• Communication
• Teamwork and working in diverse teams
• Problem-solving
• Stress management
• Time management
• Productivity
• Cleanup
• Foundational culinary skills

Allergen Information:

• If a student has a known allergen or medical condition, a health plan must be on file with the school The teacher is then made aware of the health plan and a copy is printed and readily available in case of emergency.
• In order to keep your student safe, I need to know if your student has any unlisted food allergies, intolerances, or sensitivities.
• Peanuts and tree nuts are not used in my classroom due to the high number of life-threatening allergies. Throughout the year, your student may try various types of new foods, such as shellfish and fish. On these days, the nurse is notified in case we accidentally discover an allergen the student has not encountered Please make sure your contact information is always updated in PowerSchool so we can contact in case of emergency and please let me know of any concerns.

FOOD & NUTRITION CONTRACT

Please fill out & return by 9/10/2022

By signing this document I am stating that I have read the course syllabus and understand the class expectations and information provided.

I understand that my student will be using kitchen equipment that can cause bodily harm and injury if not properly used, such as knives, ovens, mixers, etc..

I understand that while training will be provided, my student needs to be cautious and professional in the kitchen to prevent injuries to themselves and others.

I understand that my student may be removed from the class if they put themselves or others at risk for injury, and disciplinary action may follow.

I understand that Spokane Public Schools and its faculty members are not responsible for injuries that occur in the lab areas.

If your child has a food allergy or dietary restriction, please let me know by emailing me immediately at valkyriea@spokaneschools.org. Thank you!

*Signature of Student                                                           

Printed name:                                                                            Date                         

*Signature of Guardian                                                         

Printed name:                                                                            Date