Course Syllabus

Joy of Cooking Syllabus

Ms. Slaeker

Watch Highlights from Joy of Cooking

This course is designed to examine nutrition through the study of Food Guide Pyramids, diet analysis, and mastering basic cooking techniques.  Students will prepare breakfast, lunch and dinner menus that will increase their skills in preparing low fat, vegetarian, and no fat recipes.  Students will demonstrate safety and sanitation in their labs, proper measuring techniques, and their ability to work as a team.  

Unit Objectives


  • Familiarize themselves with USDA and general nutrition
  • Incorporate healthy food choices in their menus
  • Master kitchen safety and sanitation
  • Identify measuring equipment, equivalents, and correct metrics
  • Identify and perform a variety of cooking terms and methods
  • Explore scientific principles in food preparation


  • Labs - 40%
    • Must be in class to receive full credit
    • Most points are awarded for participation and cooperation with group members


  • Outcomes - 30%
    • Measurable Behaviors that are shown during labs
      • Mise En Place
      • Sanitation
      • Safety
      • Teamwork


  • Quizzes - 30%
    • Quizzes on weekly topics 
    • Labs given every cycle to test knowledge and outcomes




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

If absent - all work is posted to Canvas, and must be completed before the next class

Attendance policies will follow the student handbook.


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. Breakfast
    1. Explore the Food Guide Pyramid
    2. Nutrition and Food Labels
    3. Eggs, Fruit and Quick Breads
  5. Lunch
    1. Research Vegetarian recipes
    2. Vegetables
    3. Dairy
    4. Chicken and Poultry
    5. Food Journal
  6. Dinner
    1. Pasta, Rice and Grains
    2. Cuts of Red Meat
    3. Sauces