Orientation to Home Economics

 

Course Description: Students will study safety, sanitation, identification & use of equipment, and the preparation methods and standards of food preparation methods and standards of food production.  This course is a basic study of fundamental principles of nutrition.  Laboratory experiences supplement the class work with experiences in learning proper use of tools and equipment.

 

Text:  Creative Living

          Glencoe Mc Graw-Hill

 

Supplemental:  Building Life Skills                            Measurements in Cooking

                    Goodheart-Wilcox Company                Frank E. Richards Publishing Co.

 

                   The World of Foods                    Better Homes & Garden Cookbook

                   Ginn and Company                     

 

                   Our First Food Book                    Our Second Food Book

 

                   Teacher Made Materials

 

Outline:   1st Semester

Units/Time Allotted

          1. Importance of Foods     2 weeks

*      History of foods

*      Cultural influences

*      Social influences

*      Why we eat (physical, social, emotional)

2.     Measurement               4 weeks

*      Identify cooking abbreviations

*      Proper measurement for dry/liquid ingredients

*      Equivalents

*      Measuring equipment

3.     Safety and Sanitation   1-2 weeks

*      Personal kitchen cleanliness

*      Sanitation in food preparation

*      Proper storage of foods

*      Safety in the kitchen

*      Preventing cuts, burns, fires, electrical shock and choking

4.     Kitchen Organization    2 weeks

*      Work centers

*      Large appliances

*      Small appliances

*      Cookware/bakeware

*      Tableware

*      Cooking utensils

5.     Breads                        4 weeks

*      Various kinds and forms

*      Buying and selecting foods

*      Principals and methods of preparation

*      Choosing recipes

*      Proper care and storage

*      Various cooking methods

*      Prepare recipes

*      Serving of prepared recipes

6.  Fruits                          4 weeks

*      Various kinds and forms

*      Buying and selecting fruits

*      Principals and methods of preparation

*      Choosing recipes

*      Proper care and storage

*      Various cooking methods

*      Prepare recipes

*      Serving of prepared recipes

 

Outline:   2nd Semester

Units/Time Allotted

          1.  Nutrition and Health     3 weeks

*      Nutrients-carbohydrates, fats, vitamins, protein, water, and minerals

*      Recommended dietary allowances

*      Dietary guidelines

*      Food guide/pyramid

*      Ford-borne illness

*      Nutrition during life stages (teenager, pregnancy)

2.  Vegetables                            4 weeks

*      Various kinds and forms

*      Buying and selecting vegetables

*      Principals and methods of preparation

*      Choosing recipes

*      Proper care and storage

*      Various cooking methods

*      Prepare recipes

*      Serving of prepared recipes

3.  Milk                            3 weeks

*      Various kinds and forms

*      Buying and selecting milks

*      Principals and methods of preparation

*      Choosing recipes

*      Proper care and storage

*      Various cooking methods

*      Prepare recipes

*      Serving of prepared recipes

4.  Cheese                       3 weeks

*      Various kinds and forms

*      Buying and selecting cheeses

*      Principals and methods of preparation

*      Choosing recipes

*      Proper care and storage

*      Various cooking methods

*      Prepare recipes

*      Serving of prepared recipes

5.  Meat                           2 weeks

*      Various kinds and forms

*      Buying and selecting meat

*      Principals and methods of preparation

*      Choosing recipes

*      Proper care and storage

*      Various cooking methods

*      Prepare recipes

*      Serving of prepared recipes

6.     Restaurants/Etiquettes 4 weeks

*      Reading & interrupting menus

*      Calculating the bill, tax, and tip

*      Vocabulary

*      Manners & etiquette

7.     Consumer Skills            1-2 weeks

*      Comparative shopping

*      Planned spending

*      Food budgeting

*      Types of stores

*      Shopping tips

*      Food labels

*      Consumer information

8.     Career Opportunities

*      Employment outlook

*      Careers related to food

*      Knowing & exploring food occupations