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Food & Nutrition
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Quarter 1
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Unit 1: Safety and Sanitation
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Goal/Focus of Unit:
Students will demonstrate and apply kitchen safety, food safety and sanitation procedures

Common Vocabulary:
At risk populations, Bacteria, Viruses, Food borne Illness, Handwashing, Maximum internal temperatures, Temperature Danger Zone, Personal Hygiene, Cleaning, Sanitizing, Contaminants, Proper thawing, cooling, reheating,FIFO, First Aid, Cross-contamination, 		DOKIntroduce (I)
Developing (D)
Master (M)
Reinforce (R)
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CodeStandard
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8.2.1Identify characteristics of major foodborne pathogens, their role in causing illness, foods involved in outbreaks, and methods of prevention1I
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8.2.5, 14.4.2Practice standard personal hygiene and wellness procedures2D, M, R
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8.2.7, 14.4.1, 14.4.5, 14.4.6Demonstrate safe food handling and preparation techniques that prevent cross contamination from potentially hazardous foods and food groups2D, M, R
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8.5.1Demonstrate safe handling of knives, tools, and equipment2D, M, R
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Unit 2: Kitchen Basics
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Goal/Focus of Unit:
Students will demonstrate proper food preparation methods and techniques

Common Vocabulary:
Recipe, Volume, Weight, Temperature, Yield, Cutting, Mixing, Coating, Measuring, Dry-heat cooking, Moist-heat cooking, Cooking in Fat, Microwaving, 		DOKIntroduce (I)
Developing (D)
Master (M)
Reinforce (R)
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CodeStandard
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8.5.2Demonstrate skill for a variety of cooking methods2D
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8.5.3Demonstrate knowledge of portion control and proper scaling and measurement techniques2D,M
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8.5.4Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding a variety of foods3I,D,M,R
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Unit 3: Nutrition and Wellness
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Goal/Focus of Unit:
Students will Assess Nutrition and Wellness Practices

Common Vocabulary:
Nutrients, Protein, Carbohydrate, Fat, Vitamin, Mineral, Water, Metabolism, Cholesterol, Anemia, Osteoporosis, Water soluble, Fat soluble, Electrolytes, Dietary Guidelines, Exercise, Aerobic, Anaerobic, Fad diets, Vegetarian		DOKIntroduce (I)
Developing (D)
Master (M)
Reinforce (R)
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CodeStandard
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14.2.1, 14.1.2Describe the effects of nutrients on health, growth, appearance and performance1D
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14.2.4Identify nutrient sources1I
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14.2.4Use various guidelines (e.g. Food Guide Pyramid, Dietary Guidelines)4D
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9.3.2Compare and contrast nutrient/caloric composition of foods2D
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14.3.1, 14.3.2Propose eating patterns that promote health5D
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14.2.2Examine changes in food and nutrient needs across the lifespan4D
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14.2.1Assess the role of physical activity on wellness5D
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