FACS – 8th grade
This course provides students the opportunity to learn essential life skills. It allows them to develop skills in food and nutrition, kitchen safety, teamwork and leadership skills, cooking terms, basic measuring abbreviations and equivalents, food safety and sanitation, interpreting and using recipes, cultural influences on food choices, techniques and equipment for preparing and serving foods, personal responsibility, and job-related tasks.
ESSENTIAL LEARNINGS
Course Length: 12 Weeks |
Preparing and Serving Food (5 weeks)
- Identify and model basic kitchen safety procedures.
- Recognize cooking utensils and cookware and practice their uses.
- Differentiate and demonstrate correct measuring procedures for dry, liquid, and solid ingredients.
- Understand basic cooking terms and demonstrate basic mixing and cooking techniques.
- Differentiate, and demonstrate, range top, and oven cooking.
- Read and follow a recipe to produce a quality product.
Technology ( 2 weeks)
- Apply technology for research of various regional or time period US foods to complete a project.
Teamwork and Leadership (ongoing)
- Prepare a work plan for a selected recipe and follow correct lab procedures.
Food Safety and Sanitation (2 weeks)
- Relate food preparation, food storage, and dishwashing techniques to food safety.
Cultural Influence on American Cuisine (3 weeks)
- Analyze the influences of immigration in the formation of American Cuisine.
- Identify and prepare foods from various cultures.
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