By Demetria Brown

LONG BEACH HIGH SCHOOL

FAMILY and CONSUMER SCIENCE

NUTRITION and WELLNESS 20.0130

2018-2019

Instructor:   Demetria Brown                        

Classroom:  I-45 and G29 

Tutoring Hours:  Monday & Tuesday 3:30-4:00.       

Contact:  demetria.brown@lbsdk12.com                      

Bearcats, welcome to nutrition and wellness!!  I am excited to have you as a student.  We are going to have a wonderful and exciting year. In this course, you will participate in learning activities that will help you develop leadership, technology and culinary skills, computer literacy, critical thinking, decision-making, career and college prep and communication skills.  In addition, the course is designed to improve and strengthen common core academics in mathematics, biology, chemistry, anatomy and physiology. Upon successful completion of the course and teacher evaluation, juniors and seniors enrolled in the course may obtain my letter of recommendation for an entry-level position in a food industry of their choice.

Course Description: Nutrition & Wellness is a career and technical course that focuses on providing students with “hands on” learning activities and full “hands on” cooking experiences that will prepare them for the real world. Students will gain knowledge and master skills for entry-level positions in the food industry, and prepare them for courses in higher education.  

Materials Needed: 1” binder, basic calculator, notebook paper, pen/#2 pencils, crayons, yellow highlighter. $10.00 Lab Fee (Due Friday, August 17, 2018).

Course Goals:  At the end of this course, students should be able to:

•   Score 100% on lab safety test, kitchen equipment and foodborne pathogens

•    Plan and prepare nutritious meals for individuals diagnosed with lactose and gluten allergies, 

diabetes and cardiovascular disease

•   Identify foodborne Illnesses and pathogens

•   Communicate effectively

•    Gain proficiency in measurement conversions

•   Understand the chemical process of how food is broken down, stored and used by different 

      parts of the body

•   Have a positive and healthy image of their own body

•   Knowledgeable about different cultures food, regions and religion

     Effectively use a variety of research engine and techniques that will promote self-directed 

     learning

•    Gain a greater understanding and global awareness of business, economics, e-commerce and

trading

•   Understand influence and growth of USDA Farm-to-Table movement via agriculture, wildlife 

    and fishery

•   Complete course with a minimum of 80% competency

Classroom Rules:

Students are subject to the rules and consequences outlined in the LBHS student handbook regarding discipline and use of computers and cell phones. In addition, students must follow the rules below:

•    Be on time!!!! Be bell ringer ready!!

•    Be respectful to teacher and other students

•    All handbook rules apply!

•    Be prepared

•    NO CELL PHONESor CHARGING CELL PHONES

•    NO HATS (students must have their hats in their back packs or hat rack located on the wall in 

    the classroom)

•   If student fails to comply with classroom rules, student will be given a warning. After initial 

   warning, teacher will call parent immediately. Teacher will follow guidelines outlined in 

   district handbook regarding administering consequences.  Students exemplifying excellent 

   behavior will be given praise referrals to the office and in classroom rewards.

Classroom Procedures:

In order to create a positive and enriching learning environment students should be prepared to perform the following tasks every day.

Step 1---  Greet teacher at the door

Step 2---  Sit in assigned seats

Step 3---  Complete bellwork and turn in bellwork (3-5 minutes)

Step 4---  Review and complete assignments for the day on the Smart Board

Step 5---  Raise your hand to participate in classroom activities and discussion

Step 6---  Don’t go near teacher’s desk

Step 7---  Turn in assignments at the end of the day

Make-up Test and Assignments: It is the responsibility of the student to make-up all work missed during the student absence. Unless approved by the teacher, students will have three (5) days to complete and return missing assignments. Students will receive -10 points for each missing assignment. There will be a designated “Buddy Folder” in the classroom for daily/weekly missed assignments. If a student misses a food lab assignment on Thursday or Friday, the student should complete the assignment at home over the weekend and fill out a detailed food lab evaluation sheet with the parent's signature.

Grading Assignments:  Grades will be based on a variety of assignments ranging from reading assignments, short essays, class participation, food lab evaluations, homework, quizzes, test, projects and daily assignments. Syllabus, assignments, test and projects will be located on Canvas.  I would like to encourage parents and students to sign up for Canvas.

GRADING SCALE

·     40%   MAJOR GRADES (Projects, Tests and Food Evaluations)

·     40%   MINOR GRADES (Homework, Bell work, Reading Assignments, 

                 Journaling, Quizzes and class participation)

·     20%   EXAM

Bearcat Chef:  Students will be divided into small groups of 4-5. Each group will be assigned an executive chef. It will be the responsibility of the executive chef to assign each member of their team with specific kitchen duties.  The executive chef will be evaluated based on teacher instruction, leadership style and ability, cooking techniques and final product. Other team members will be evaluated based on performance of assigned kitchen duties, ability to support team, cooking techniques and final product. Each 9-weeks one Executive Bearcat Chef is selected and recognized from all the classes.

**21 Century Special Project: Culinary broadcasting project will be assigned during second week of class. Students will be given an outline of project guidelines and due date. Research will be required outside of the classroom and will be assigned periodically as homework.  Students will be given 3 days throughout the course of nine-weeks to work on project in the computer lab. Project will be due two weeks before the end of the 9-weeks

FCCLA:  Family Careers and Community Leaders of America is a student led organization aligned with family and consumer science.  Please read the attached parent letter.

Lecture Course Outline: Monday-Wednesday

Week 1:  Orientation/Lab Safety/Foodborne Illnesses and Pathogens

Week 2:  Foodborne Illnesses and Pathogens/ Science of Food

Week 3:  Science of Food/Meal Planning and Preparation I

Week 4:  Meal Planning and Preparation II

Week 5:  Healthy Food Choices I

Week 6:  Healthy Food Choices II

               Diet and Exercise I

Week 7:  Diet and Exercise II

Week 8:  Global Cuisine & Home Food      

               Preserving

Week 9:  Culinary Broadcasting 

               Development

**Final Exam

Food Laboratory Course Outline: Thursday-Friday

Week 1:  Food Lab Safety Test*

Week 2:  Foodborne Pathogens/Farm-To-Table

Week 3:  Global Cuisine-Latin America

               Vegan/Vegetarian Cuisine

Week 4:  Global Cuisine- Asia

Week 5:  Healthy Meals I- ADA Diabetic    

                and Low-sodium Cardiac Diets

Week 6:  Global Cuisine- Africa

Week 7:  College, Career and Workforce Development Field Trip MGCCC

Week 8:  Global Cuisine- Mediterranean

Week 9:  Culinary Broadcasting Project Due (computer lab)

I have read the course syllabus and understand the requirements and expectations outlined within the course syllabus for resource management.  Please read the following statement below.  

Notice of Nondiscrimination

Students, their families, employees and potential employees of the Long Beach School District are hereby notified that the Long Beach School District does not discriminate on the basis of race, color, national origin, age, religion, marital status, sex or disability in employment, vocational programs, or activities as set forth in compliance with federal and state statutes and regulations.

Any persons having inquiries concerning Long Beach School District’s compliance with Title II, Title IV, Title VI, Title IX and/or Section 504 may contact:, Jessica Matheson, Human Resource Director, Long Beach School District 19148 Commission Road, Long Beach, MS  39560, (228)864-1146, Jessica.matheson@lbsdk12.com

The Long Beach School District offers career and technical education programs for all students regardless of race, color, national origin, including those with limited English proficiency, sex or disability in grades 9-12. Persons seeking further information concerning the career and technical education offerings and specific pre-requisite criteria should contact: Mrs. Christi Spinks, CTE Director, Long Beach High School, 300 E. Old Pass Road, Long Beach, MS  39560, (228)863-6945, miho.horshok@lbsdk12.com

_________________________________                    _______________________________

Student Signature                     Date                              Parent Signature                   Date