Foods for Life II Syllabus

Family and Consumer Science

Classroom # 1208 B wing
E-mail address scampbel@hollandpublicschools.org
@scampbell2418 #foodsforlifeII

Philosophy of Teaching:
Family and Consumer Science is a discipline where we are building life long learners
while creating a safe and enjoyable environment. I as an FCS teacher like to stay
disciplined, have fun and encourage collaboration and teamwork.

I can...I will.I must.

Background of Mrs. Campbell:

Mrs. Campbell started her college career at Macomb Community College, playing 1 year of basketball
with studying undecided.. From there, she transferred to Madonna University (Livonia) in 2005,
completing her undergrad in Secondary Education and a Bachelor of Science in Family and Consumer
Science. There she played 4 years of volleyball with the Crusaders, while co-captioning her senior year.
Campbell started her volleyball coaching career in 2005 through Madonna University's Junior Crusaders.
In 2009, she student-taught Health 1 at Milford High School and was offered a job to coach volleyball and
basketball too. After her career at Milford, she landed her 1st teaching job at East Kentwood High School
with having the opportunity to coach JV volleyball. At Kentwood Campbell Taught: Healthy Relationships,
Nutrition and Science and Food/Nutrition. After being at East Kentwood for 2 years, she received an
opportunity to Teach Foods for Life 1 and Coach at Holland High School at the JV level. After coaching
JV for 1 year, she was then promoted to Varsity in 2013 - Present. Mrs. Campbell currently teaches
Foods for Life 1 and now 2, is the Varsity Head Volleyball coach , an advisory mentor for the school
senate and an ambassador for Food Revolution thru Jamie Oliver.
Mrs. Campbell has been married for 4 years to her husband Andrew Campbell who is also in teaching.
We have 2 children together under the age of 5.

Core Values:
PRIDE
Character Development
Communication
Team-Work
Positive/Safe Environment
Class Norms - We will be creating as a Class
Course Description:
Foods for Life II is a one-semester course that will cover many various topics while students will
create/prepare various meals that correlate to the current unit. The following units will be
included: Kitchen Safety, Advanced kitchen terms/math, Career Pathways, Meal/ Event
Planning, Pastries and baking, Yeast breads, Nutrients and how they affect your body, Dry vs
Moist methods of cookery with palate development, Final Cooking Project/Presentation.

Standards Taught
9.2.5 Demonstrate practices and procedures that assure personal and workplace health and hygiene.
9.2.1 Analyze factors that contribute to foodborne illness
9.2.2 Analyze food service management safety and sanitation programs
9.3.5 Analyze recipe/formula proportions and modifications for food production
9.6.4 Create standardized recipes
9.5.6 Conduct sensory evaluations of food products
9.5.5 Implement procedures that affect quality product performance
9.1.1 Explain the roles and functions of individuals engaged in food science, food technology, dietetics, and nutrition
careers.
9.2.2 Analyze food service management safety and sanitation programs
9.4.3 Utilize a selective menu
9.3.2 Analyze nutritional data
9.4.2 Use nutritional data to support care planning
14.5.4 Analyze the effects of food science and technology on meeting nutritional needs
9.5.3 Prepare food for presentation and assessment

Textbook/Materials
Chrome-book will be used daily along with Google Classroom. You will be expected to
check your email and Google Classroom daily.
Activities/Projects
Foods labs are a privilege and can/will be taken away if needed
You will have papers, notes, group and individual projects, quizzes and tests
throughout the class. It would be wise to get a folder and keep all your papers
organized.
This class is group based so be ready to collaborate and work as a TEAM!
There will be 1 big PROJECT or assignment per unit
There will be a Summative assessment after each Unit.
Grading:
Rubrics will be used to evaluate projects and activities. Attendance is essential as
this is a lab-based class. It is YOUR responsibility to complete missing work and
missed labs. If you are absent on lab days you have 2 options: 1.) Written Essay, 2.)
Home cooking makeup. Both of these rubrics are posted on Google Classrooms. Late
Assignments are an automatic 20 % off.
25 % of your final grade will be based on class work. Your participation will be
based on making positive contributions to discussion, participating in labs, being
prepared with materials, and being on time with the completion of high quality
assignments.
75% of your final grade will be based on foods labs, quizzes, tests and some
assessment projects.
20% of your final grade will be the final exam - Cooking presentation/Cook Off
Your work will be averaged and a grade assigned according to the following school policy scale:
100-93 = A
82-80 = B69-67 = D+
92-90 = A79-77 = C+
66-63 = D

89-87 = B+
86-83 = B

76-73 = C
72-70 = C-

62-60 = D59-0 = E

Labs are privilege and will be done not just for eating, but to learn the basics of
the kitchen, collaboration and teamwork.

We Cook twice a week

You must maintain a 70% or higher overall grade in order to participate in lab.
Those that do not maintain this grade will earn their lab grade through an
alternative assignment. Grade checks every 2 weeks

Only use the amount the recipe is calling for, I only buy enough for ALL of my
classes.

The Kitchen is a place where dangerous accidents may happen so proper behavior is
crucial to prevent this accidents. Horseplay will not be tolerated and will result in
elimination from lab. Mrs. Campbell will follow a 3 strikes and you're out rule. If
you hit 3 strikes lab will be taken away for the remainder of the semester and may
result in the removal of class.