Course Syllabus

Food, Culture, and Society Syllabus

Ms. Slaeker

Find out more about World Foods, by clicking the Picture below.


This course is designed to examine nutrition through the study of Food Guide Pyramids, diet analysis, and mastering basic cooking techniques. We will examine cultures around the world and explore different customs surrounding food, as well as general characteristics of cuisines. 


  • Familiarize themselves with USDA and general nutrition
  • To become familiar with key ingredients from different cultures. 
  • To understand why certain foods are more prevalent in different regions.
  • To look at personal food customs and traditions and see how they might vary around the globe. 
  • Master kitchen safety and sanitation
  • Identify measuring equipment, equivalents, and correct metrics
  • To try something new!


  • Labs - 45%
    • Must be in class to receive full credit
    • Most points are awarded for participation and cooperation with group members
  • Online Classwork - 30%
    • Turn-in by the end of the class period
    • Long-term assignments will be given a due date
  • Quizzes - 10%
    • Quizzes on weekly topics will be given every Wednesday during remote learning
  • Exams - 15%
    • There will be a mid-term and comprehensive final exam.



Students should be on time for daily check-ins and for instruction to begin.  

If absent - all work is posted on canvas, turn in before next class

No labs can be made up

Attendance policy is followed according to student handbook.

Digital Citizenship

  • Being a kind, respectful, and safe user during remote learning is imperative.
  • Protect your personal information
  • Don’t share pictures and videos of others 
  • Avoiding stealing/plagiarizing information, pictures, or content
  • Be supportive, Not Critical

Health and Safety

General Expectations

  • Hands should be washed immediately upon entry to the food lab for 20 seconds under warm/hot soapy water.
  • Hands should also be washed after all of the following…
  • Blowing one’s nose, coughing, and/or sneezing
  • Before and after preparing food
  • Before and after eating prepared food
  • Students should avoid touching their eyes, nose, mouth, and/or facemask during lab.
  • Clean (hot, soapy water) all work surfaces (counters, sinks, stoves) upon entry and before leaving. 
  • Sanitize all work surfaces and frequently used surfaces (sink handles, cabinet handles, etc) upon entry and exit.
  • Sanitizing solution should be left on the surface for at least 60 seconds before wiping off. 
  • Please use the disposable, heavy duty paper towels. Dispose of when done.
  • Remain in the assigned work area/lab during the entirety of the lab. 
  • This maintains general safety.
  • This allows our class to maintain social distancing protocol.
  • Please do your best to practice social distancing in your own lab.

Outline for the Semester:

  1. Safety and Sanitation
  2. Cooking Terms and Equipment
  3. Cooking Equivalent and Measurements
  4. FGP and Nutrition
  5. Studying the Country, Culture and Cuisine:
    1. Italy and the Mediterranean
    2. France and Southern Europe
    3. United Kingdom and Northern Europe
    4. Middle East
    5. Eastern Europe and Russia
    6. South East Asia
    7. Latin America and the Caribbean
    8. South America

Course Summary:

Date Details Due