High School Foods

Student Learnings: What students should know and be able to do

• The student will define good nutrition based on the food pyramid.
• The student will name the key nutrients, describe their functions and list important sources of each.
• The student will apply the principles of nutrition in making healthy food choices.
• The student will plan nutritious menus using the Food Guide Pyramid and basic meal pattern.
• The student will plan menus with an appealing variety of flavors, colors, textures, shapes, sizes and temperatures.
• The student will identify causes, symptoms and treatment of common food-borne illness.
• The student will describe important standards of personal cleanliness and kitchen sanitation.
• The student will apply good safety practices which will prevent kitchen accidents.
• The student will identify and appropriately use various small kitchen utensils, equipment and electric appliances.
• The student will identify abbreviations and define cooking terms used in recipes.
• The student will follow and change the yield of a recipe.
• The student will plan time and work schedules.
• The student will demonstrate an awareness of basic table etiquette and meal service.
• The student will be able to arrange tableware for a variety of meal patterns.
• The student will make wise decisions in the marketplace.
• The student will understand scientific principles involved in cooking and baking.
• The student will apply the principles and methods of microwave cookery.
• The student will apply the principles and methods of quick bread cookery.
• The student will apply the principles and methods of baking pies and pastry.
• The student will apply the principles and methods of salad preparation.
• The student will apply the principles and methods of making soup and sandwiches.
• The student will apply the principles and methods of preparing rice and pasta recipes.
• The student will apply the principles and methods of cookie baking.
• The student will apply the principles and methods of outdoor cooking (BBQ).
• The student will apply the principles and methods of milk cookery.
• The student will apply the principles and methods of pork cookery.
• The student will apply the principles and methods of cheese cookery.
• The student will apply the principles and methods of yeast bread baking.
• The student will apply the principles and methods of candy making.
• The student will apply the principles and methods of selecting and using fruit.
• The student will apply the principles and methods of selecting and using vegetables.
• The student will apply the principles and methods of poultry preparation.
• The student will apply the principles and methods of beef cookery.
• The student will apply the principles and methods of cooking with chocolate.
• The student will apply the principles and methods of baking cakes.
• The student will apply the principles and methods of cake decorating.
• The student will apply the principles and methods of using spices and herbs.
• The student will apply the principles and methods of egg cookery.
• The student will demonstrate an appreciation for and be able to prepare international cuisine.
• The student will apply the principles and methods of French cookery.
• The student will apply the principles and methods of Asian cookery.
• The student will apply the principles and methods of Italian cookery.
• The student will apply the principles and methods of Spanish cookery.
• The student will apply the principles and methods of planning a vegetarian menu.
• The student will demonstrate an appreciation for and be able to prepare regional food specialties.
• The student will plan and prepare an entertainment menu.
• The student will demonstrate safety and sanitation when using a grill to prepare and cook food.
• The student will describe general career areas in the field of foods.
• The student will use advanced skills in preparation of desserts.
• The student will study and prepare convenience foods as it relates to independent living.
• The student will plan and prepare “fair” foods using the deep-fat fryer.

Instructional resources used for this curriculum:

Copyright 2003, Goodheart-Wilcox Publishing
Guide to Good Food

Copyright 2004, Glencoe/McGraw Hill
Foods for Today