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Food & Nutrition Scope & Sequence 3rd Tri

This document outlines a scope and sequence for a foods and nutrition class over the first trimester. It includes 26 class days with activities, lessons, labs, and assessments related to 6 standards. The standards cover skills like kitchen equipment use, safety and sanitation, carbohydrates and fiber, proteins and fats, vitamins and minerals, and dietary guidelines. Each class day involves instruction, demonstrations, labs, or assessments on these topics through activities, notes, videos, experiments, and tests.

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300 views3 pages

Food & Nutrition Scope & Sequence 3rd Tri

This document outlines a scope and sequence for a foods and nutrition class over the first trimester. It includes 26 class days with activities, lessons, labs, and assessments related to 6 standards. The standards cover skills like kitchen equipment use, safety and sanitation, carbohydrates and fiber, proteins and fats, vitamins and minerals, and dietary guidelines. Each class day involves instruction, demonstrations, labs, or assessments on these topics through activities, notes, videos, experiments, and tests.

Uploaded by

api-234942153
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as PDF, TXT or read online on Scribd
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Foods & Nutrition 1st Trimester

Scope and Sequence


Day 1
M 8/31
-Seating Charts
Welcome
-Disclosure/FCCLA
-T or F Teacher
-Handwashing

Day 6
T 9/8
-DQ Lab Procedures

Lab: Stir Fry/Hamburgers


Safety & Sanitation

Day 11
T 9/15
- DQ Lab Reflection
- Bell Work
- Function of Ingredients
- Demos Science
Experiments

Day 16
T 9/22
- DQ Lab Reflection
- PACKETS DUE!
- Review Game
-Safety, Sanitation, and
Kitchen Fundamentals Test

Day 21
T 9/29
- DQ Lab Reflection
- COMPUTER LAB
Food record Assignment Label Activity

Day 2
T 9/1
- Pretest
- Kitchen Safety Procedures &
Sanitation Techniques

Day 7
W 9/9
- DQ Lab Reflection
-Kitchen Tools & Terms
-Pictionary & Uses
- Basic Measuring

Day 12
W 9/16
- Lab: Function of
Ingredients
- Pancake Experiment

Day 17
W 9/23
- Smoothie Demo
- Intro Food Record
Assignment
- My Plate Notes
-My Plate Application

Day 22
W 9/30
-My Plate Study Guide

- LAB: Muddy Buddies


Empty Lab

Day 3
W 9/2
-Food-borne Illnesses &
Contamination
-Proper Food Temperatures

Day 8
TH 9/10
- How to read a recipe
-Cooking Terms
-(Scavenger hunt /relay)
-Get to Know Your Lab?

Day 13
TH 9/17
- DQ Lab Reflection
- Microwave Notes
- Oven vs. Range
- Soap Experiment
- Safe or Not safe Game

Day 18
TH 9/24
- 6 Basic Nutrients
- Dietary Guidelines

Day 4
TH 9/3
- ABC BOOKS
- Video Saftey
- Review Sersafe Food
Handlers

Day 9
F 9/11
-Abbreviations & Equivalent
-Gallon Man
-Doubling and Halving
Assign.-Foldable/Spoons
Game

Day 14
F 9/18
- Lab: Corn Bread
Oven VS. Microwave
Honey Butter

Day 19
F 9/25

-Lab: Navajo Tacos

- LAB: Make Bread Dough

Day 23
TH 10/1
- PACKETS DUE!
-My Plate Test

Day 24
F 10/2

-Lab: Hawaiian Hay


Stacks + Smoothie

Day 5
F 9/4
- Servsafe Food Handles
Test
-Lab Procedures and
Expectations
- Disclosure Due

Day 10
M 9/14
- Lab: Measuring/Double or
half Recipes
- Peanut Butter Blossom
Cookies/Cake mix Cookie

Day 15
M 9/21
- DQ Lab Reflection
- PACKETS DUE!
- Kitchen Fundamentals
Study Guide

LAB Carmel Popcorn


Day 20
M 9/28
- DQ Lab Reflection
- Food Labels
- Heathy Eating Habits
- My plate/pamphlet

Day 25
M 10/5
- DQ Lab Reflection
-Digestive system
- Baggie Demo
- Magic School Bus

Day 26
T 10/6 PPT
- Fiber Worksheet
- (Where the Fiber is?)
- High Fiber Foods

Day 27
W 10/7 PPT

Day 28
TH 10/8

- LAB: Stir Fry/Fried Rice

- DQ Lab Reflection
-Quick Bread vs. Yeast Notes
-Muffin Basics PPT & Notes
-Quick bread/ Yeast breads

& Egg Rolls


-Fiber Lab

Day 31
T 10/13

-LAB: Demo- Cinnamon


Rolls Day 2

Day 32
W 10/14
- DQ Lab Reflection
-Carbohydrate notes
- Diabetes Facts

Day 36
TH 10/22
- DQ Lab Reflection PACKETS DUE!
-Fiber and Carbs Study
Guide

Day 37
F 10/23
- -PACKETS DUE!
-Review Game
-Fiber and Carbs Test

Day 41
TH 10/29
- DQ Lab Reflection
-Egg Notes/Video
- Macaroons Demo

Day 42
F 10/30

- Lab: German Pancakes


Orange Julius

Day 46
TH 11/5
DQ Lab Reflection
- PACKETS DUE!
-Review Jenga
-Protein/Fat Study Guides

Day 47
F 11/6
- PACKETS DUE!
-Protein/Fat Review/Test

Day 51
TH 11/12
- Fruit & Veggies
-Fruit & Vegetable Taste Test

Day 56
TH 11/19

Day 52
F 11/13

-LAB: Fruit & Veggie


Salsa

Day 57
F 11/20

-LAB: Cheesy Potato Soup Lab Crepes/Chopped


& Biscuits (Dairy)

Competion

Day 29
F 10/9

-LAB: Lemon Poppy


Quick Bread

Day 33
M 10/19
- DQ Lab Reflection
-Rice & Pasta Notes
- Carbs Fun Worksheet

Day 38
M 10/26
-Protein Notes
- Protein Building Tower
Activity
-Jenga Games

Day 43
M 11/2
- DQ Lab Reflection
-Fat Notes

Day 48
M 11/9
- Vitamin Notes
- Video/Crossword

Day 53
M 11/16
- DQ Lab Reflection
-Practice Test
-Great Race Review

Day 58
M 11/23
Clean Kitchens 100 Point
Lab

Day 34
T 10/20

-LAB:

Demo Makin
Dough/Using Pasta Roller
Homemade Pasta

Day 39
T 10/27

- Lab: Black Bean


Protein Brownies

Day 44
T 11/3

- Lab: Donuts - FAT


Day 49
T 11/10
-Mineral Notes
-Mini Lab

Day 54
T 11/17
-Head To Head Review

Day 59
T 11/24
-Fast Food Video
-Chopped Video

Day 30
M 10/12

LAB:

Demo - Cinnamon
Rolls Day 1

Day 35
W 10/21

-LAB: Homemade Pasta


Day 40
W 10/28
- DQ Lab Reflection
- Cooking with Meats
Demo Day
- Protein Hunt

Day 45
W 11/4
- DQ Lab Reflection
- Dairy Notes
- Mini Lab Ice Cream in
Big Container

Day 50
W 11/11
- DQ Lab Reflection
-Water Notes, -Water video
-Create Water Labels for
Water Bottles

Day 55
W 11/18
State Skills Test

STANDARD 1
Students will apply the skills of kitchen equipment and management.
STANDARD 2
Students will consistently demonstrate kitchen safety procedures and sanitation techniques.
STANDARD 3
Students will identify the sources and function of carbohydrates and fiber and apply appropriate food preparation techniques.
STANDARD 4
Students will identify the sources and functions of proteins and fats and apply appropriate food preparation techniques.
STANDARD 5
Students will identify the sources, function of vitamins, minerals and water and apply appropriate food preparation techniques
STANDARD 6
Students will explore the current Dietary Guidelines and ChooseMyPlate.gov.

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