Jan 30-Feb 3 Prelab Unit

M Jan 30 TU Jan 31 W Feb 1 TH Feb 2 F Feb 3
Kitchen
FUNdamentals
Video
Measuring
Demo
*Recipe Notes
*Intro & Start
Cookbook
Activity
Cookbook
Activity
*FS & S Vocab Notes
*Read & discuss
Food Safety &
Sanitation

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Jan 23-27 - Nutrition & Beyond

M Jan 23 TU Jan 24 W Jan 25 TH Jan 26 F Jan 27
Review Game
to prepare for
tomorrow's test
NUTRITION
TEST
*Read about Cooking
Terms in textbook
*Do Cooking Terms
Worksheet
*Kitchen Equipment
Notes
*Finish W/S from
yesterday
*Catch Up Day

*Anchoring Activities

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Jan 16-20 - Nutrition Continues

M Jan 16 TU Jan 17 W Jan 18 TH Jan 19 F Jan 20
NO SCHOOL

Martin Luther
King Jr's Birthday
Work on Nutrient
Poster with your
group
Complete Poster
Work
Present Posters to
class
*Return & Record
Assignments
*Complete missing
work
*Do Review
Crossword Puzzle
by yourself & then
with a partner

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Jan 9-13 Nutrition

M Jan 9 TU Jan 10 W Jan 11 TH Jan 12 F Jan 13
Read and discuss
Chapter 5: "Meet
the Nutrients"
*Anchoring Activities
*Nutrition W/S
*Finish Nutrient W/S
*Explain Nutrient
Poster
*Start Nutrient Poster
Work on Nutrient
Poster in groups
NO SCHOOL

Teachers' Institute
I would like to know who is reading this blog. Please ask your student to tell me this week's password (Nutrient) and he/she will get some extra credit points. Thank you!

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Jan 3-6 Intro to Consumer Foods

This week we are getting to know each other and learning about what people like and dislike in terms of food. Students will be introduced to our textbook, Discovering Food and Nutrition, by the end of the week.

Parent Letters went home on Monday, January 2 and are due by Wednesday, January 4 for full credit (10 points). Partial credit (5 points) can be earned on Thursday or Friday of this week. After this week, students may earn only one point for the assignment which is still better than no points.

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M Jan 2 - Welcome to Consumer Foods!

Welcome to Consumer Foods! This class is a one-semester class in the Family and Consumer Sciences (FCS or FACS) Department. The following topics may be covered this semester:
  • Nutrition
  • Comparison of Foods by Nutrition, Taste, and/or Cost
  • Cooking Terms, Kitchen Equipment, Measuring, and Recipes
  • Safety and Sanitation
  • Food Preparation in class
  • Food-related Careers
  • Meal Planning
  • Fast Food Industry
Please check this blog weekly for updates. I'm looking forward to a wonderful semester in Consumer Foods!

Pam Furrer, Teacher

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