FOODS 421 COURSE OUTLINE Ms. Anne Dixon foods421.weebly.com September 2013

OVERVIEW This is an introductory course designed to create an interest in the importance of good nutrition, good food choices and proper food preparation. The course will be delivered through both lectures and labs. Some areas covered include: nutrition, career awareness, food safety and security, social/economical/cultural influences, kitchen basics, kitchen and food safety and food preparation. This class will consist of approximately one-third theory and two-thirds practical work. There will be a wide variety of handouts and notes in this class; therefore, a three ring binder would be suggested.

THEORY30% Quizzes(15%) Cookbook/E-Portfolio(15%) PRACTICAL70% Lab Work(40%) Projects and Assignments(10%) Final Practical Exam(20%)____ 100% POTENTIAL MARK BREAKDWOWN

 You are expected to attend all classes (unless there is a valid reason for being absent). Contact from home will be expected explaining you absence.  If it is essential that you come to class late. A late slips is expected to be completed upon entry into class. Information from these slips is entered into SAS.  Students must be in class on time. Attendance is taken at the beginning of the period and students not in class will be marked absent. Absences will cause you to lose out on valuable class discussions, presentations and marks which could result in difficulty completing your daily work. Missed labs will result in a 0%.  Please come to class prepared with all your materials in hand. You should bring your binder, your agenda, a writing, and your textbook (although there may be days in which it is not used, you are not able to predict those times so please come prepared daily). EXPECTATIONS