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Foods & Nutrition

                                     Course Syllabus

                                         Montgomery County High School

Teacher:  Mrs. Kathy H. Cora

2016-2017 School Year



Grade Level: 10-12                                                  Credits: .5                                                            B Day – 2nd Block

Description: This course is designed to assist students in making critical decisions about food, which contributes to health and well-being. Laboratory instruction is included as an application process. Practical problems addressed relate to attitudes toward food, nutrition facts, special health concerns and diets, management of food resources, preparation skills, food safety, sanitation and careers in nutrition and food service. Leadership development will be provided through the Family, Career and Community Leaders of America.

Learning Targets: Students will:

  • determine how changes in technology have increased food choices.
  • identify physical, social, cultural and economic influences and trends related to food choices.
  • explain how digestion turns food into usable nutrients (digestion, absorption, metabolism).
  • propose a balanced meal plan using the Dietary Guidelines for Healthy Living/Myplate.gov
  • examine how personal food choice affects nutrition, personal wellness and maintaining a healthy weight.
  • research various eating disorders and identify sources of help.
  • demonstrate and/or practice basic cooking methods to prepare a variety of foods.
  • identify and use basic kitchen equipment and tools.
  • managing a safe, effective and productive lab while utilizing teamwork.
  • practice measuring techniques for liquid and dry ingredients.
  • change yield of recipe.
  • inspect food labels for nutrition and food additives.
  • recognize the value of following a shopping plan for food.
  • calculate the difference in cost and identify variances in nutrition among semi-prepared, fully prepared convenience meals, fast food or other quick service meals, and home prepared foods.
  • calculate unit price, using comparison shopping methods, compare labels to create a meal plan based on cost and personal nutrition needs.
  • examine and select convenience foods according to time saved, the cost and the quality.
  • identify and practice various types of food presentation techniques.
  • practice dining etiquette and table set up when eating at a restaurant or in the home.
  • demonstrate waste disposal and recycling methods.
  • demonstrate proper safety, sanitation, storage and preparation techniques in handling food from purchase, preparation, cooking, cooling, to reheating.
  • categorize careers in nutrition/food service according to skill required and type of job.
  • assess employment opportunities and preparation requirements.
  • demonstrate employability and social skills relevant to the career cluster.
  • demonstrate safe, sanitary work habits required by the field.
  • demonstrate written, verbal and non-verbal communication skills.
  • demonstrate and practice knowledge of food service safety and sanitation procedures and the factors that contribute to food borne illnesses.
  • apply time management skills.
  • apply math, science and communication skills within technical content.
  • demonstrate employability and social skills relevant to the career cluster.
  • utilize activities of the Family, Career and Community Leaders of America student organization as an integral component of course content and leadership development.

Textbooks Used: Foods for Today (used only in the classroom)

Fees Required:  Lab Cost                                $ 20.00   (due by 8/29/16 --must be paid before participation in labs)

                               FCCLA Membership              15.00   (required for membership in organization)

                                                            Total       $ 35.00

Materials Required for Class:

three-ring binder               three-ring pencil pouch                  one pack (3 count or above) of #2 lead pencils

three-ring dividers             highlighter                               one pack of loose-leaf notebook paper

any miscellaneous materials necessary for activities

Method of Grade Calculation: Each assignment (participation, daily in-class work, homework, writing assignments, labs, projects) will be given points from 5-100 based on the amount of work involved/expected. Nine-week grades will be determined by dividing the number of points possible into the number of points received.

Homework Policy: All homework is due the day after it is assigned unless otherwise instructed. A reduction of one letter grade per day will be applied for late work.

Makeup Work Policy: It is the student's responsibility upon returning to class to 1.) request makeup work by filling out the "makeup request form,” and 2.)  complete the work. Students have the number of days absent plus one day to make up work (ie: 3 days absent, 4 school days to make-up once they return).



1. I will always be prepared:

Attend school regularly

To class on time and immediately take seat and begin work on bellringer activity (found on the screen/board)

Restroom and water fountain before or after class

Pick up binder from shelf -- includes pencil (#2) and paper (loose-leaf notebook)

Turn in assignments with full name, class period, assignment name and date

       2. I will always be appropriate:

Use appropriate language and tone

Follow the dress code

Gum permitted, with restrain – no food or drink (includes candy/tic-tacs etc.)

Public displays of affection are prohibited; horseplay prohibited

Large purses and sports bags/backpacks placed in front of room

Write only on paper, not tsbles, walls, etc.

3. I will always respect others:

       Keep cell phones and I-Pods put away (always)--store in tote on counter until end of class

       Chromebook use will be for instruction only

Respect the personal rights and property of others; treat others the way I would want to be treated; be kind and helpful to everyone

Be a good listener and follow directions; avoid talking unless required by the assignment

Wait to be recognized by the teacher after raising hand

Remain quiet and seated during announcements

Only the teacher answers the door, the intercom, or the phone

Clean around desk and push chair in before leaving

Follow emergency procedures accurately

        4.  I will always be responsible for my learning:

                Participate in all classroom activities.

                Complete all assignments.

5. Positive Attitude:

Remember that everything in life does not always go our way—attitude can make a good day or a bad day Accept responsibility for behavior—accept consequences



1. Verbal warning: you will be warned and the teacher will explain the problem.

2. Detention

3. Contact with home

4. Repeated offenses: Office Referral

Severe offenses will result in an immediate office referral. Examples: smoking/possession of tobacco, drugs, fighting,

flagrant abuse of faculty/staff/other students, profanity, defiance (student says "I will not” or walks away)

I have read and understand this course syllabus. (The student must return this entire syllabus for a grade.)

________________________________________________________________________________Student Signature Date_________________________________
_________________________________________________________________________________Parent Signature Date_________________________________         E-Mail Address/Phone Number

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