Textbook: Chapter 3 Teacher made information packet Video: Digestion Assessments/Resources

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1 Department: Industrial and Fine Arts Nutrition and Culinary Arts (730Z) Unit 1, September Unit 2, October Introduction to Nutrition and Culinary Arts: What materials will each student need to have for class each day? What topics will be covered in our curriculum of our Nutrition and Culinary Arts course this year? What activities will we have, both curricular and extra-curricular? What are the factors which influence our food preferences? Introduction to the science of Nutrition: What are the major six nutrient groups from which all nutrients fall within? Introduction to Nutrition and Culinary Arts Materials for daily class activities Topics that will be covered this term in our course What activities we will have, both curricular and extracurricular The factors that influence our food preferences Introduction to Nutrition: Introduction to the role of proper nutrition in our lives The benefits to a healthy lifestyle, exercise and nutrition for optimal health The six major nutrient groups Nutrition: (Continued) The Six Nutrient Groups: What are the Six Nutrient Groups? What are the subcategories of each nutrient group? What are the food sources which provide each nutrient? Which nutrients supply calories (energy) and which do not provide calories? How does the Food Pyramid Guide help in balancing the diet and obtaining all daily nutrients for an individual? What internet site provides the information on the Food Guide Pyramid, and how is it used? What are digestion and absorption? What are the parts of the digestive tract? What is the role of each individual part of the digestive tract? The six nutrient groups, and the subcategories of each group The food sources which provide each nutrient The nutrients which provide calories (energy) and the nutrients which do not provide calories The Food Pyramid guide, and how it helps you balance your diet and obtain the nutrients you need daily The Food Guide Pyramid site on the internet: utilizing the site: as an individual s way to determine the best balance by entering in their age, sex, body type, and activity level. Digestion and absorption; the parts of the digestive tract, and their role Identify the factors that influence food preferences Discuss the benefits of proper nutrition Discuss the value of a balanced diet with the added benefits of exercise and a healthy lifestyle List the six major nutrient groups Identify the six nutrient groups and the subcategories of each Know the general food sources of each Discuss the caloric and non-caloric nutrients Understanding the value of using the Food Guide Pyramid and the website in determining an customized, balanced diet Define digestion and absorption Discuss the parts of the digestive tract and their roles Standards/Benchmarks Textbook: Chapters 1 and 2 Teacher made information packets; the Physiology of Taste packet Video: Nova: The Science of the Senses Textbook: Chapter 3 Teacher made information packet Video: Digestion Video: Nutrition Posters Posters and teacher made displays; chalkboard Notes; Chalkboard Notes; worksheets Taste and scent experiment tools and ingredients Teacher made Tests and Quizzes Teacher made tests 1

2 Department: Unit 3, November What equipment, tools and appliances are used in the kitchen lab at CPHS? What is their function, and how do we use them? How are the kitchens organized for optimal productivity? What are the basic measures of weight and volume? How do we follow a recipe? What vocabulary terms will we learn to follow recipes? What lab procedures do we follow when we have team cooking? What important safety rules are there to follow in the kitchen? What is pastry, and what are the functions of ingredients used in making pies? What are the principles of making pie dough? Equipment, tools and appliances used in the kitchen lab Function, usage and care of the equipment, tools and appliances Organization of the kitchen labs for optimal productivity Measurements of weight and volume Following a recipe; the vocabulary used in recipes The strategy and procedures we follow in team cooking Safety rules Pastry ingredients The principles of pie making Identify names, functions and care of equipment, tools and appliances in the CPHS kitchen lab Identify the placement and organization of the equipment and tools in the kitchen lab Calculation of basic measurements; hands-on measurement Identify basic recipe vocabulary Follow team strategy and procedures Identify safety rules Identify basic pie (pastry) ingredients and their function Hands-on experience making an apple crumb pie, taste test, and evaluate Unit 4, December What are the basic categories of vegetables and the nutrients vegetables provide? What are phytochemicals and phytosterols, and what role do they play in human health? What is stir-frying, and what is its cultural origin? What is a wok? What are the six categories of cookies? What are the common ingredients in cookies, and what are their functions? What are the principles in mixing and baking cookies? Vegetables and their categories; nutrients they provide Phytochemicals and phytosterols Stir-frying Woks Stir-frying and its cultural origin The principles of stir-frying. The six categories of cookies Common ingredients used in cookie recipes and their functions The principles of cookie mixing and baking Identify the categories of vegetables and become familiarized to the nutrients vegetables provide Become familiar with the role of phytochemicals and phytosterols in the diet for human health Become familiar with the wok, and its cultural origin Hands-on cooking with a wok, making a stir-fry Identify the six categories of cookies Identify common ingredients in cookies; their functions Hands-on kitchen lab preparing cookies Standards/Benchmarks Textbook: Chapters 10, 11, 12 13, and 33 Teacher made information packets Video: Measurements and equipment Posters; chalkboard Kitchen labs; demonstration Notes Teacher made tests and quizzes Textbook: Chapters 18, 32, and 36 Teacher made information packet Posters; chalkboard Demonstration Teacher made tests 2

3 Department: New Jersey Quality Single Accountability Continuum (NJQSAC) Unit 5, January What are the two main categories of soups? What are the principles in making stock based and milk based soups? What is yeast? How is yeast used as a leavening agent? What are the principles in using yeast, and how does it leaven scientifically? What recipes use yeast? What is fermentation, and why is fermentation used intentionally in foods and beverages? What are the principles in making a yeast dough? The two main categories of soups The principles in making a stock base soup and milk based soup Yeast is a form of fungus that is used as a leavening agent as well as other culinary functions; examples in foods and beverages How yeast is used as a leavening agent The principles of making yeast doughs, and baking them Kneading technique Identify the two categories of soups Identify the principles of making stock based and milk based soups Hands-on Participation in making two soups of each category (Caribbean Black Bean; Chicken Noodle; Turkey Corn Chowder; Cream of Broccoli) Be aware that yeast is a fungus, and its many roles in the production of foods and beverages in addition to yeast dough products Making yeast doughs for pizza and cinnamon buns, and following the principles while understanding the science behind its leavening function Unit 6, February What are the various grains used in cookery? What are the parts of a grain, and their nutritional content? What are the baking principles of cakes? What are the ingredients in cakes and frostings, and what are their functions? What are the functions of eggs in cookery, their nutritional value, and parts of the egg What are the principles of cooking foods that contain complete protein, and why? What are crepes, and what is their cultural origin? What is a Quiche Lorraine, and what is its cultural origin? How are crepes made? How is a Quiche Lorraine made? Grains used in cookery Parts of the grain, and the nutritional value Baking principles of cakes and frostings Egg s nutritional content,and the parts of an egg The principles of complete protein cookery The cultural origin of crepes The cultural origin of Quiche Lorraine The principles of crepe cookery The principles of Quiche Lorraine cookery Identify grains and the parts of a grain, and their nutritional value Become familiar with the principles of cake baking and frostings Identify the parts of an egg, and the general nutritional content Identify the affect of heat on complete protein, and how it affects the texture of the finished product Identify a crepe; hands-on participation making crepes Identify a Quiche Lorraine: hands-on participation making Quiche Lorraine Standards/Benchmarks Textbook: Chapters 26 and 22 Teacher made information packet Experimentation Video: Bread Making Demonstration Teacher made tests Textbook: Chapters 20, 26 and 36 Teacher made information packets Video: Egg Cookery Demonstration Teacher made tests 3

4 Department: New Jersey Quality Single Accountability Continuum (NJQSAC) Unit 7, March What is the history of milk usage in the world? What are the various animals used for milk? What are the various products made from milk and the nutritional value of each? In what ways are the different milk products uses? What do different milk products taste like? What are the principles of using milk in recipes, and the principles of applying heat? How do you make a Rice Pudding, Creme Brulee, and Flan? What does The Arts Institutes offer in culinary occupation education How do you make a Past Primavera? How is cheese made? The history of milk usage in the world The various animals used for milk The various products made from milk and the nutritional value of each The ways are the different milk are products used How different milk products taste The principles of using milk in recipes, and the principles of applying heat? How you make a Rice Pudding, Creme Brulee, and Flan The Arts Institutes culinary occupation education How to make a Past Primavera How cheese is produced Identify a general history of human usage of milk from animals Identify various forms of milk, their general nutritional content, and how they are used in recipes and the principles of cookery How various milk products taste Hands-on participation in making a Rice Pudding, Crème Brulee, and Flan Become familiar with the Art Institutes culinary education program Hand-on participation in preparing a Pasta Primavera Identify the steps in making cheese from milk Unit 8, April What are the many different counties from which our Nutrition and culinary Arts students have in their heritage? What are the ingredients, cooking styles and principles, traditions, customs, general history, geography, government, food trade of the country from which our students have in their heritage ( today)? What is an example of a traditional and popular dish of each student s cultural heritage? What does the Culinary Institute of America offer in Culinary Arts and Baking Career Education? The many different counties from which our Nutrition and culinary Arts students have as their heritage The ingredients, cooking styles and principles, traditions, customs, general history, geography, government, food trade of the country from which our students have in their heritage ( today) An example of a traditional and popular dish of each students cultural heritage Field trip to the Culinary Institute of America in Hyde Park, NY Students will identify their cultural heritage Students will use the internet in Room 229 to research Students will research also as homework to prepare a written report on the ingredients, cooking styles and principles, traditions, customs, general history, geography, government, and food trade on their country of cultural heritage Students will present to the class an oral report on the contents of their written report Students will prepare, bring in, and serve a traditional and popular dish of their cultural background Students will be an audience to the other students reporting and learn about other cultures and heritage from their fellow classmates Standards/Benchmarks Textbook: Chapters 29 and 36 Teacher made information packet Experimentation ( the effect of acids and heat on milk) Guest Speaker from the Arts Institute on career education; demonstration Video: Cheese Production in a Tillamook Valley of Oregon cheese factory Teacher made tests Internet in Room 229 Teacher made research project format hand-out and instructions Poster stands World map Culinary Institute of America video Culinary Institute of America field trip 4

5 Department: Unit 9, May What is poultry? What are the different poultry sold on the market? What is the nutritional value of poultry? What are the principles of poultry cookery? How is Chicken Piccata made? What are the leafy greens, and what is their nutritional value? What various ingredients can be used also in a green salad to add to its nutritional value? What are the principles of making a salad? How are salad dressings made? Poultry Various types of poultry on the market The nutritional value of poultry The principles of poultry cookery How Chicken Piccata is made Leafy greens, and their nutritional value Various ingredients can be used also in a green salad to add to its nutritional value The principles of making a salad How to make salad dressings Identify poultry, different types, and the nutritional value Identify the principles of poultry cookery principles Hands-on lab preparing Chicken Piccata Identify salad green varieties Identify additional nutritious ingredients use in salads Hands-on participation making salad dressings Unit 10, June What are the categories of fruits? What is the nutritional value of various fruits? How can fruits be used to make a nutritious, fresh shake? The categories of fruits The nutritional value of various fruits? How fruits can be used to make a nutritious, fresh shake Identify the categories of fruits Identify the general nutrients that fruits provide Hands-on lab preparing shakes with fresh fruit Standards/Benchmarks Textbook; Chapters 19, 24, and 36 Textbook: Chapter 17 and 34 Teacher made packets Teacher made packet Teacher made tests Teacher made test 5