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Foods Gourmet
Child
Development Independent Living
Interior
Design
Foods Class Syllabus
Instructor: Mrs. Schuetz
Email address: schuetzdiane@bcchs.org
Office Hours: 7:30-7:45 & 3:15-3:30 daily in room #601, or by appointment
Textbook: Discovering Food & Nutrition, and corresponding workbook
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:
Recipe Box with Index cards
Spiral notebook or ruled paper in notebook and a pen
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:
- The students will develop a better understanding of the role of food in their own lives.
- The student will evaluate recipes for their nutritional value.
- The student will work cooperatively for a common goal.
- The student will analyze their own food choices and use their knowledge to plan meals.
- The student will create meals for consumption.
- The student will demonstrate good kitchen management.
- The student will organize and clean up lab area within time constraints.
- The students will demonstrate critical thinking skills through assignments.
Learner Outcomes:
- The student will be able to identify cooking tools and equipment and use them properly in a lab situation.
- The student will be able to prepare recipes by mastering cooking terms.
- The student will be able to use proper sanitation and safety procedures.
- The student will be able to evaluate food consumption by using the food pyramid.
- The student will be able to write a short summary of food categories (Food Guide Pyramid).
- The student will be able to plan a well-balanced meal.
- The student will be able to work in lab kitchens and evaluate recipes.
- The student will be able to transfer foods class assignments to the home.
- The student will use proper etiquette and table manners.
10.)The students will be able to work well in a team situation.
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 calculated as Total Points and come from:
Attendance, class participation and attitude
A semester project
Periodic homework, notes and recipe recording Lab sessions
Tests (including a comprehensive final) and quizzes
*Late work will not be accepted for full credit. Labs cannot be made up, missing 3 or more labs in a nine week period will lower your grade.
Classroom Management Guidelines:
Each day:
1.) Get books &/or aprons out of storage unit for daily activities.
- Be in your assigned seat when the bell rings.
- Respect people, equipment and furnishings in the classroom. This includes:
Never eat or even touch prepared food that does not belong to you. Use only food supplies that are needed in your recipe.
Do not sit on tables or cabinets at any time.
Do not write in recipe books or reference books.
- Follow dress code, tardiness and cell phone policies according to the Student Agenda Handbook.
- Listen and follow directions to the best of your ability. Allow instructor or speaker to speak without interruption.
- Clean up your work area before leaving the classroom, including personal and classroom supplies. Wait to be dismissed from class by your classroom teacher.
- You will be expected to take notes during lectures. You can expect some homework. This is not to be done in another class, nor is other work to be done in this class.
- Students should remember this is a “foods class”, and not only a “cooking class”. There is a lot of important information in our text, and there is value in the workbook assignments. Plan to study before tests, take notes when reviewing in class and keep up with your work.
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.
Assignments missed due to in- school suspension or out-of- school suspension and unexcused absences will be issued half credit & must be turned in upon return to class.
Grading Scale
100-99=A+
98-94=A
93-92=A-
91-90=B+
89-85=B
84-83=B-
82-81=C+
80-76=C
75-74=C-
73-72=D+
71-67=D
66-65=D-
Below a 65=F
Your semester grade will be based on the following:
Total Points=90%
Final Test grade=10%
Gourmet Foods Syllabus
Instructor: Mrs. Schuetz
Email address: schuetzdiane@bcchs.org
Office Hours: 7:30-7:45 & 3:15-3:30 daily in room 601, or by appointment
Textbook: The World of Food
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:
Spiral notebook or ruled paper in a notebook & pen (in class daily)
3 Ring binder for recipes and handouts (left in classroom)
Your choice of two: flour, sugar, brown sugar or powdered sugar
Course Objectives:
- The students will develop a better understanding of the role of food in their lives.
- The student will evaluate recipes for their nutritional value.
- The student will work cooperatively for a common goal.
- The student will analyze their own food choices and plan nutritious meals.
- The student will create meals for consumption.
- The student will demonstrate good kitchen management.
- The student will organize and clean up lab area within time constraints.
- The students will demonstrate critical thinking skills through assignments.
Learner Outcomes:
- The student will be able to identify cooking tools and equipment and use them properly in a lab situation.
- The student will be able to prepare recipes by mastering cooking terms and more challenging recipes.
- The student will be able to use proper sanitation and safety procedures.
- The student will be able to expand on the basic knowledge of the food pyramid.
- The student will be able realize the importance of organization in entertaining.
- The student will be able to develop an understanding of the importance of proper food combinations.
- The student will be able to work in lab kitchens and evaluate recipes.
- The student will be able to transfer foods class assignments to the home.
- The student will realize the importance of food in various cultures.
10.)The student will be able to work well in a team situation.
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 calculated as Total Points and come from:
Attendance, class participation and attitude Lab sessions
Periodic homework Tests and quizzes
Notes and recipe recording Semester project
*Late work will not be accepted for full credit. Labs cannot be made up, missing 3 or more labs in a nine week period will lower your grade.
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. This includes:
Never eat or even touch prepared food that does not belong to you. Use only food supplies that are needed in your recipe.
Do not sit on tables or cabinets at any time.
Do not write in recipe books or reference books.
4.) Follow dress code, tardiness and cell phone policies according to the Student Agenda
Handbook.
- Listen and follow directions to the best of your ability. Allow instructor or speaker to speak without interruption.
- Clean up your own work area before leaving the classroom, including personal and classroom supplies. Wait to be dismissed from class by your teacher.
- You will be expected to take notes during lectures. You can expect some homework. This is not to be done in another class, nor is other work to be done in this class.
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. Assignments missed due to in-school suspension or out-of-school suspension, and unexcused absences will be issued half credit and must be turned in upon return to class.
Grading Scale
100 –99=A+
98-94=A
93-92=A-
91-90=B+
89-85=B
84-83=B-
82-81=C+
80-76=C
75-74=C-
73-72=D+
71-67=D
66-65=D-
Below a 65=F
Your semester grade will be based on following:
Total Points=90%
Final Test grade=10%
Child Development Syllabus
Instructor: Mrs. Schuetz
Email address: schuetzdiane@bcchs.org
Office Hours: 7:30-7:45 & 3:15-3:30 daily
Room: 603
Textbook: The Developing Child, Copyright 2001, & corresponding workbook
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:
Notebook with 3-prong insert and ruled paper
Blue or black pen
Box of Kleenex
Course Objectives:
- The student will develop a better understanding of his/ her own parents’ role.
2) The student will evaluate what effective parenting is.
- The student will work cooperatively for a common goal.
- The student will analyze their own time line for marriage and children.
- The student will demonstrate effective parenting using The Real Care Baby.
- The student will realize the basic development of children.
- The student will demonstrate critical thinking skills through assignments.
Learner Outcomes:
- 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.
- The student will be introduced to various theories of child development.
- The student will identify the three styles of parenting.
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 and calculated as Total Points: Attendance, class participation and attitude
Semester projects/Papers
Homework and class notes
Tests and quizzes
*Late work will not be accepted for full credit.
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, tardiness and food regulations according to Student Agenda Handbook
Follow the cell phone policy in the Student Agenda Handbook. No cell phones in class.
Listen and follow directions to the best of your ability.
You will be expected to take notes during lectures. You can expect some homework. This is not to be done in another class, nor is other work to be done in this class.
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.
Assignments missed due to in-school suspension or out-of-school suspension and unexcused absences will be issued half credit and must be turned in upon return to class.
Grading Scale:
100-99=A+
98-94= A
93-92=A-
91 -90=B+
89-85=B
84-83=B-
82 –81=C+
80-76=C
75-74=C-
73-72=D+
71-67=D
66-65=D-
Below a 65= F
Your semester grade will be based on the following:
Total Points =90%
Final Test grade =10%
Interior Design
Syllabus
Instructor: Mrs. Schuetz
Email address: schuetzdiane@bcchs.org
Office Hours: 7:30-7:45 & 3:15-3:30 daily or by appointment
Room: 603
Textbook: Homes Today & Tomorrow, Copyright 2001, & corresponding workbook
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:
Notebook with 3-prong insert, ruled paper and pen
Supplies to work on projects including; glue stick, markers and scissors
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.
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 and calculated as Total Points:
Attendance, Class Participation and Attitude
Periodic Homework, Class Notes and Organization
Semester project (house project), Home report paper and Organization project
Tests and Occasional Quizzes
*Late work will not be accepted for full credit.
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, tardiness and food regulations from student agenda book.
*Follow the cell phone policy in the student agenda book. No cell phones in class.
*Follow directions the first time given. Allow everyone to speak without interruption.
*You will be expected to take notes during lectures. You can expect some homework. This is not to be done in another class, nor is other work to be done in this class.
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.
Assignments missed due to in-school suspension or out-of-school suspension, and unexcused absences will be issued half credit and must be turned in upon return to class.
Grading Scale
100 –99=A+
98-94=A
93-92=A-
91-90=B+
89-85=B
84-83=B-
82-81=C+
80-76=C
75-74=C-
73-72=D+
71-67=D
66-65=D+
Below a 65=F
Your semester grade will be based on the following:
Final Test grade=10%
Total Points=90%
Independent Living
Syllabus
Instructor: Mrs. Schuetz
Email address: schuetzdiane@bcchs.org
Office Hours: 7:30-7:45am or 3:15-3:30pm daily
Room: 603
Textbook: Goals for Living, Copyright 2001, & corresponding workbook
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:
Pen
Notebook with 3-prong insert & ruled paper
Pillow Form & Fabric
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.
Course Requirements and Grading:
All assignments, projects, 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 and will calculated as Total Points:
Attendance, class participation and attitude
Periodic Homework
Notes and organization
One group project, two individual projects & one paper
Tests & quizzes
*Late work will not be accepted for full credit.
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, tardiness and food regulations from Student Agenda Book.
*Follow the cell phone policy in the Student Agenda Book. No cell phones in class.
*Follow directions the first time given. Allow everyone to speak without interruption.
*You will be expected to take notes during lectures. You can expect some homework.
This is not to be done in another class, nor is other work to be done in this class.
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.
Assignments missed due to in-school suspension or out-of-school suspension and unexcused absences will be issued half credit and must be turned in upon return to class.
Grading Scale
100 –99=A+
98-94=A
93-92=A-
91-90=B+
89-85=B
84-83=B-
82-81=C+
80-76=C
75-74=C-
73-72=D+
71-67=D
66-65=D-
Below a 65= F
Your semester grade will be based on the
following:
Total points=90%
Final Test grade=10%
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