Bishop Carroll Catholic High School
Foods Gourmet Child Development Independent Living Interior Design
Instructor:
Mrs. Schuetz
Email
address: schuetzdiane@bcchs.org
Office Hours:
7:30-7:45 & 3:15-3:30 daily in room #601
Textbook:
Discovering Food & Nutrition. Connie R. Sasse. Copyright 1997.
Course
Description:
Foods class is the introduction to food preparation and preservation.
Sanitation and food handling will be emphasized.
This course is designed to give the students the opportunity to develop
an understanding of food choices, kitchen management and meal planning.
Required
Materials:
Blue or black pen
Recipe
Box/Index cards
College ruled paper
Your
choice of one of the following:
Baggies,
foil, paper plates, food storage bags (Gallon or sandwich) saran wrap, wax
paper, dish soap, flour or sugar
Course
Objectives:
1.)
The students will develop a better understanding of
the role of food in their own lives.
2.)
The student will evaluate recipes for their
nutritional value.
3.)
The student will work cooperatively for a common
goal.
4.)
The student will analyze their own food choices and
use their knowledge to plan meals.
5.)
The student will create meals for consumption.
6.)
The student will demonstrate good kitchen
management.
7.)
The student will organize and clean up lab area
within time constraints.
8.)
The students will demonstrate critical thinking
skills through assignments.
Learner
Outcomes:
1.)
The student will be able to identify cooking tools
and equipment and use them properly in a lab situation.
2.)
The student will be able to prepare recipes by
mastering cooking terms.
3.)
The student will be able to use proper sanitation
and safety procedures.
4.)
The student will be able to evaluate food
consumption by using the food pyramid.
5.)
The student will be able to write a short summary
of food categories (Food Guide Pyramid).
6.)
The student will be able to plan a well-balanced
meal.
7.)
The student will be able to work in lab kitchens
and evaluate recipes.
8.)
The student will be able to transfer foods class
assignments to the home.
9.)
The student will use proper etiquette and table
manners.
10.)The students will be able to
work well in a team situation.
Teaching
Techniques:
Class and small group discussions
Lab
sessions
Teacher
demonstration & lecture
Video/Print
Media
Cooperative
group projects
All
assignments, labs, participation, and attendance will be based on a minimum of
600
points for the semester. The
points are divided into the following areas:
Attendance
and participation
Periodic
homework, notes and recipe recording
Lab
sessions
Tests
(including a comprehensive final) and quizzes
Research
project
No
late work is accepted
Classroom
Management Guidelines:
Each day:
1.) Get
books &/or aprons out of storage unit for daily activities.
2.)
Be in your assigned seat when the bell rings.
3.)
Respect people, equipment and furnishings in the
classroom.
4.) Follow
dress code, tardiness and food regulations according to the Student Agenda
Handbook.
5.) Listen and follow directions to the best of your ability. Allow instructor or speaker to speak without interruption.
Consequences
of inappropriate behavior:
One verbal warning will be made, after that if behavior continues demerits and detentions will be issued depending on the severity of the behavior.
Cheating/Plagiarism
Any form of cheating on assignments, tests or projects will result in a zero.
Students
are responsible for getting their assignments and completing all make up work.
For
each day absent you have as many days to turn in work.
Grading Scale
100-99=A+
98-95=A
94-93=A-
92-91=B+
90-87=B
86-85=B-
84-83=C+
82-78=C
77-76=C-
75-74=D
73-74=D-
Instructor:
Mrs. Schuetz
Email
address: schuetzdiane@bcchs.org
Office Hours:
7:30-7:45 & 3:15-3:30 daily in room 601.
Textbook:
The World of Food. Supplemental
materials.
Course
Description:
Gourmet Foods is the continuation of food preparation and preservation.
Healthy meal planning will be emphasized. This course is designed to give the students the opportunity
to develop more of an understanding of food choices, kitchen management and meal
planning. Food combinations, cultural foods and food presentation will be
included.
Required
Materials:
College ruled paper
Blue
or black ink pen
3 Ring folder for recipes
Your choice
of two of the following: paper plates, food storage bags, saran wrap, wax paper,
flour or sugar, or dish soap
Course
Objectives:
1.)
The students will develop a better understanding of
the role of food in their own lives.
2.)
The student will evaluate recipes for their
nutritional value.
3.)
The student will work cooperatively for a common
goal.
4.)
The student will analyze their own food choices and
use their knowledge to plan meals.
5.)
The student will create meals for consumption.
6.)
The student will demonstrate good kitchen
management.
7.)
The student will organize and clean up lab area
within time constraints.
8.)
The students will demonstrate critical thinking
skills through assignments.
Learner
Outcomes:
1.)
The student will be able to identify cooking tools
and equipment and use them properly in a lab situation.
2.)
The student will be able to prepare recipes by
mastering cooking terms and more challenging recipes.
3.)
The student will be able to use proper sanitation
and safety procedures.
4.)
The student will be able to expand on the basic
knowledge of the food pyramid.
5.)
The student will be able realize the importance of
organization in entertaining.
6.)
The student will be able to develop an
understanding of the importance of proper food combinations.
7.)
The student will be able to work in lab kitchens
and evaluate recipes.
8.)
The student will be able to transfer foods class
assignments to the home.
9.)
The student will realize the importance of food in
various cultures.
10.)The
student will be able to work well in a team situation.
Teaching
Techniques:
Class and
small group discussion
Lab
sessions/Teacher demonstration
Self-knowledge/Peer
knowledge
Video/Print
Media /Lecture
Course Requirements and Grading:
All
assignments, labs, participation, and attendance will be based on a minimum of
600 points for the semester. The points are divided into the following areas:
Attendance
and participation
Periodic
homework
Notes and
recipe recording
Lab sessions
Tests &
quizzes
Semester
project
Late work
will not be accepted
Classroom
Management Guidelines
Each day:
1.) Pick up
folders, books &/or aprons out of storage unit for daily activities.
2.)
Be in your assigned seat when the bell rings
3.)
Respect people, equipment and furnishings in the
classroom.
4.) Follow dress code, tardiness and food regulations according to the Student Agenda Handbook.
5.)
Listen and follow directions to the best of your
ability. Allow instructor or speaker to speak without interruption.
Consequences of inappropriate behavior
One verbal warning will be made, after that if behavior continues demerits and detentions will be issued depending on the severity of the behavior.
Cheating/Plagiarism
Any form of
cheating on assignments, tests or projects will result in a zero.
Absence
Students are
responsible for getting their assignments and completing all make up work. For
each day absent you have as many days to turn in work.
Grading Scale
100 –99=A+
98-95=A
94-93=A-
92-91=B+
90-87=B
86-85=B-
84-83=C+
82-78=C
77-76=C-
75-74=D+
73-72=D
71-70=D-
Instructor:
Mrs.
Schuetz
Email address: schuetzdiane@bcchs.org
Room:
602
Textbook:
The
Developing Child. Copyright 2001
Course Description:
This class is an introduction to issues that surround child development.
Subjects included in this class are the development of children, the
lifelong commitment to parenting and the responsibility and rewards of
parenting. Catholic Church Doctrine
on parenting issues will be stressed.
Required Materials:
Folder-3 prong insert
College ruled paper
Blue or black pen
Box of Kleenex
Course Objectives:
1)
The student will develop a better understanding of
his/ her own parents’
role.
2) The student will evaluate what effective parenting is.
3.)
The student will work cooperatively for a common
goal.
4.)
The student will analyze their own time line for
marriage and children.
5.)
The student will demonstrate effective parenting
using The Baby Think it Over.
6.)
The student will realize the basic development of
children.
7.)
The
student will demonstrate critical thinking skills through assignments.
Learner Outcomes:
1.)
The student will be able to realize the rewards and
responsibilities of parenting.
2.) The student will be able
to realize parenting is a lifelong commitment.
3.) The student will recognize
the various family structures in society.
4.) The student will recognize
characteristics of effective parenting.
5.) The student will better
understand the Catholic Church Doctrine on family planning.
6.)
The student will be introduced to various theories
of child development.
7.)
The student will identify the three styles of
parenting.
Class and small group
discussion
Teacher demonstration/lecture
Video/print media
Group learning
Individual projects
and papers
Course requirements and grading:
All
assignments, projects, participation and attendance will be based on a minimum
of 600 points for the semester. The
points are divided as follows:
Attendance
and participation
Semester
projects/Papers
Homework
and Class notes
Four
tests including a comprehensive final and several quizzes
Late
work is not accepted
Classroom management Guidelines:
Each
day:
Pick
up books/folders out of storage unit for daily activities.
Be
in your seat when the bell rings.
Respect
people, equipment and furnishings in the room.
Follow
dress code guidelines and food regulations.
Listen
and follow directions to the best of your ability.
Consequences for inappropriate behavior:
One
verbal warning will be made, after that if behavior continues demerits and
detentions will be issued depending on the severity of the behavior.
Cheating/Plagiarism:
Any form of cheating will
result in a zero for the assignment, test or project.
Absence:
Students
are responsible for getting their assignments and completing all make up work.
For each day absent you have as many days for turning in work.
Grading Scale:
100-99=A+
98-95=
A
94
- 93=A-
92
-91=B+
90-87=B
86-85=B-
84
–83=C+
82-78=C
77-76=C-
75-74=D+
73-72=D
71-70=D-
Below
a 70= F
Instructor:
Mrs. Schuetz
Email
address: schuetzdiane@bcchs.org
Office Hours:
7:30-7:45am or 3:15-3:30pm daily
Room: 602
Textbook: Goals
for Living. Copyright 2001.
Course Description:
Independent Living curriculum will include interpersonal skills, life
management skills, multiple family roles, issues in the family, issues in the
workplace, conflict resolution and communication skills.
Required Materials:
Folder-3 prong insert
Pen
College ruled paper
Box of Kleenex
Poster Board
Course Objectives:
The student will develop a better understanding of roles in the family and the workplace.
The student will objectively look at their behavior in conflict
situations.
The student will work cooperatively for a common goal.
The student will organize tasks and prioritize.
The student will develop better time management
skills.
Learner Outcomes:
Students identify multiple roles in the family.
Students realize they control their reactions in conflict.
Students develop time management skills.
Students realize the importance of money management.
Students analyze negative behavior and adapt.
Students recognize the challenges parents face as caregivers.
Students manage stress effectively.
Students identify verbal and nonverbal communication.
Students accept responsibility for their choices.
Students realize the importance of diversity in our society.
Teaching Techniques:
Class
and small group discussion
Lecture/Demonstration
Self/peer
knowledge
Video/Print
Media
Group/Individual
projects
Course Requirements and Grading:
All assignments, article reviews, group work, tests, participation and
attendance will be based on a minimum of 600 points for the semester. The
points are broken down into the following areas:
Attendance
and class participation
Periodic
Homework/ article reviews
Notes
and organization
One
group project, one individual project & two papers
Tests
& quizzes
No
late work will be accepted
Classroom Conduct guidelines:
*Each day
pick up folders, books and
workbooks out of storage unit.
*Be in your
seat when bell rings.
*Respect the
people, equipment and furnishings in the classroom.
*Follow
dress code guidelines and food regulations from Student Agenda Book.
*Follow
directions the first time given. Allow everyone to speak without interruption.
Consequences of inappropriate behavior:
One verbal
warning will be made, after that if behavior continues demerits and detentions
will be issued depending on severity of the behavior.
Cheating/Plagiarism
Any form of
cheating on assignments, tests or projects will result in a zero.
Absence
Students are
responsible for getting their assignments and completing all make up work. For
each day absent you have as many days to turn in work.
100 –99=A+
98-95=A
94-93=A-
92-91=B+
90-87=B
86-85=B-
84-83=C+
82-78=C
77-76=C-
75-74=D+
73-72=D
71-70=D-
Below a 70= F
Instructor:
Mrs. Schuetz
Email
address: schuetzdiane@bcchs.org
Office Hours:
7:30-7:45 & 3:15-3:30 daily or by appointment
Room: 602
Course Description:
Home Furnishings curriculum will include
information about housing including the history, function and decoration.
The home environment should be pleasing, affordable and functional to
individuals and families.
Required Materials:
Folder-3 prong insert
College ruled paper/Pen
Package of colored pencils/ glue stick/ markers
Poster board
Old Magazines, ads and flyers that show decor
Box of Kleenex
Course Objectives:
The student will develop a better understanding of family roles in dwellings.
The student will objectively look at homes of past and present.
The student will work cooperatively for a common goal.
The student will organize tasks and prioritize in semester project.
The student will develop better time management
skills.
Learner Outcomes:
Students identify housing styles.
Students realize the role of technology in homes today.
Students develop time management skills.
Students realize the importance of money management.
Students analyze and compare floor plans.
Students recognize the challenges of providing a safe home environment.
Students create a project displaying knowledge of interior design.
Students identify energy conservation within the home.
Students use creativity to report to the class.
Students
realize the importance deadlines and time constraints in home building.
Teaching Techniques:
Class
and small group discussion
Lecture/Demonstration
Self/peer
knowledge
Video/Print
Media
Group/Individual
projects
Course Requirements and Grading:
All assignments, group work, tests, participation and attendance will be
based on a minimum of 600 points for the semester. The points are from the
following areas:
Attendance
and participation
Periodic
Homework/ Class Notes/Organization
Semester project (House project), organization project and paper
Tests
and occasional quizzes
Late
work is not accepted
Classroom Conduct guidelines:
*Each day
pick up folders, workbooks & books out of storage unit.
*Be in your
seat when bell rings.
*Respect the
people, equipment and furnishings in the classroom.
*Follow
dress code guidelines and food regulations from student agenda book.
*Follow
directions the first time given. Allow
everyone to speak without interruption.
Consequences of inappropriate
behavior
One verbal warning will be made, after that if behavior continues demerits and detentions will be issued depending on severity of the behavior.
Cheating/Plagiarism
Any form of
cheating on assignments, tests or projects will result in a zero.
Absence
Students are
responsible for getting their assignments and completing all make up work. For
each day absent you have as many days to turn in work.
Grading Scale
100 –99=A+
98-95=A
94-93=A-
92-91=B+
90-87=B
86-85=B-
84-83=C+
82-78=C
77-76=C-
75-74=D+
73-72=D
71-70=D-
Below a 70=F
