Course Syllabus
Office Hours:
Making an appointment is the easiest method. I am generally available during these blocks:
-Day 1 (Red, Blue)
-Day 2 (Red, Purple)
-Day 3 (Purple, Blue)
-Day 4 (Red, Blue)
-Day 6 (Red)
-Day 7 (Yellow, Purple)
Joy of Cooking Syllabus
Mr. Tom Denman
In this course students will examine the fundamentals of nutrition, master basic cooking and baking techniques, and explore the process of food production “from farm to table”. Working in groups, students will demonstrate safety and sanitation in their labs, proper measuring techniques, and the ability to work as a team. The class will explore seasonal and local cuisine and various cooking traditions from around the world. Students will prepare healthy and well rounded breakfast, lunch, and dinner recipes, in order to become well informed and self-sufficient cooks.
Unit Objectives
- Familiarize themselves with USDA Myplate.gov and general nutrition
- 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
- Explore concepts behind seasonal and locally grown food
Grades
- Labs - 60%
- Must be in class to receive full credit
- Most points are awarded for participation and cooperation with group members
- Quizzes - 20%
- Quizzes on relevant topics will be given periodically
- Exams - 20%
- There will be a mid-term and comprehensive final exam.
Attendance
Students should be on time for daily check-ins and for instruction to begin.
If absent - all work must be completed before the next class
Labs cannot be made-up
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 with soap under warm/hot 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.
Course Summary:
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