• Mrs. Cross’
     

    Welcome to…

    Foods 1
     

      

    Course Description:  This course examines the nutritional needs of the individual. Emphasis is placed on the fundamentals of food production, kitchen & meal management, food groups & their preparation, and time & resource management.  

    Course Goals:

    1. Relationship between food choices & health
    2. Methods of food preparation
    3. Procedures, nutrition and cooking methods in food preparation
    4. Procedures, nutrition and techniques applied to baking production
    5. Principles of etiquette for meal service
    6. Methods for meal planning and preparation

    Supplies:

    • 2 Pocket Folder
    • Notebook paper
    • Pens & pencils
    • Optional: colored pencils, markers, glue sticks
    • Prior notice will be given for additional supplies

    Grading:

    • Major tests/projects – 35%
    • Labs/Quizzes – 30%
    • Classwork/participation – 25%
    • Homework/notebook – 10%

     

     

    Student Expectations:

    • Be Prompt - be seated,  with all necessary materials when the bell rings
    • Be prepared - actively participate in class, keep up with assignments and your notebook
    • Be polite - respect yourself, each other, and the equipment
    • Safety first!
    • Follow ALL school rules!

    Discipline Procedures:

    1. Warning
    2. Parent Contact
    3. Parent Contact PLUS after school detention
    4. Office Referral

    Make-Up Work:

    When absent, you have up to 3 days to complete missed work.  It is your responsibility to contact me to obtain missed work and return the assignment on time.  Work not returned within 5 days will not receive credit.  If absent the day of a pre-announced test, paper, project or assignment, the item is due the day you return.

    I will be available via e-mail at ecross@lexcs.org or by calling the school at 336 – 242-1574. 

     

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