8TH GRADE INTRO TO FCS
Class Syllabus
State FCS Standards
Contact Mrs. Schwemley
Units
Unit #1
>
Foodborne Illness
Unit # 2
Unit #3
>
Career 7th 2016-17
Unit #4
Recipes
Extension Activities
Unit #1 Safety, Food Preparation & Dining Etiquette
Section A. Safety and Sanitation
1. Pre-Test
Chapter 27 Red Book- Intro
Assignment 1: KWL- over page 425-439
2.
Read and Discuss Chapter in class- Personal Cleanliness
Review from yesterday- stand up tell me one safety tip to sit
Read personal cleanliness section in book
Discuss key points
Worksheet personal cleanliness
Watch JamieFood video- What NOT to do when cooking (youtube)
List mistakes on back of worksheet
4.
Assignment 3: Sanitation and Safety in the kitchen
(review of chapter)
5.
Danger Zone PowerPoint
and
Assignment 4: Guided Notes
6. Assignment 5: Personal Cleanliness and
You’re the Boss Letter
7. Read and discuss Food storage- importance and process
Assignment 6: Handling Food Safely
8.
Food borne illness- PowerPoint
9. Kitchen Procedures- (
hand washing, dishes, rules, etc)
get familiar with your kitchen-
11. Quiz
Section B. Food Preparation
1. Proper Measuring Techniques
*Measuring Relay
Using the Chef's Knife Animation Video
Dining Etiquette
Powerpoint Presentation
Table Setting and Meal Service
Assignment 1:
Note Page Dining Etiquette
slides to focus - 1-5 and 14-16
Formal Dining Video Clips:
Video1.
The Place Setting
Video 2.
Table Taboos
Video 3.
Using Utensils
Video 4.
Soup Course
Video 5.
European vs. American Dining Style
Assignment 2:
Etiquette Project
Class Syllabus
State FCS Standards
Contact Mrs. Schwemley
Units
Unit #1
>
Foodborne Illness
Unit # 2
Unit #3
>
Career 7th 2016-17
Unit #4
Recipes
Extension Activities