Principles of Food  

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Description:

In this course students will gain knowledge in food selection criteria and apply preparation methods to promote a healthy lifestyle. Students will apply cooking methods, ingredient selection and nutritional information in the context of selected food dishes. Throughout the course, basic food safety and sanitation techniques will be emphasized.

 

Principles of Food Syllabus

**this is a tentative schedule and could change throughout the course**

Week 1: 

  • Class Introduction Activities

  •  Getting to Know You

  •  Cookbook Project Overview

Week 2: 

  • Bacteria and Foodborne Illnesses

Week 3: 

  • Kitchen Safety

Week 4: 

  • Kitchen Utensils

  • Cooking Methods

  • Cooking Terminology

  • Test

Week 5: 

  • Recipes and Measuring

Week 6:

  • Recipes and Measuring

  • Lab

  • Test

Week 7: 

  • Cookbook Project work

  • Lab

Week 8:

  • Nutrients

  • Project

Week 9: 

  • Whole Foods vs. Processed Foods

  • Food Labels

  • Lab

  • Test

Week 10: 

  • Herbs & Spices

  • Matching Activity

  • Lab

Week 11: 

  • Grains and Fiber

  • History of Doughnuts

  • Doughnut Lab

Week 12: 

  • Casseroles

  • Casserole Over

  • Casserole Lab

Week 13: 

  • Sandwiches

  • Pizza 

  • Lab

  • Test

Week 14: 

  • Soups

  • Lab

Week 15: 

  • Salads

  • Lab

  • Test

Week 16: 

  • Grocery Shopping

  • Unit Pricing

  • Lab

Week 17: 

  • Lab

  • Exams

Week 18: 

  • Cookbook Project work week (due last Wednesday of class)

  • Lab

Announcements
  • Google Classroom Codes:

    Principles of Food: 5xg7tok

Assignments
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    Files / Links 
    • Lab Rules 2020
      These are the rules students must follow in the cooking lab with revised additions due to COVID-19.
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