Paula Hoopes

Family and Consumer Sciences (FCS) Foods

Star Valley High School

Instructor: Paula Hoopes E-Mail: phoopes@lcsd2.org

Phone: 886-3797 Planning:

Course Description:
This class is an introductory comprehensive food class in food preparation and
management that promotes nutrition, wellness, and good health for life through
class activities, assignments, and labs. Students will be able to make
knowledgeable wellness decisions as they work together in a group to:
*Choose, read, and make adjustments to a recipe
*Understand directions
*Operate and use equipment and supplies
*Measure accurately
*Plan, prepare and serve simple, nutritious, and economical meals within
a budget
Students will work independently and in small groups incorporating grades
9-12 according to the Wyoming State Standards for the Eleventh Grade.

Standards:

1. Resources—Students effectively manage time, money, materials,

facilities, and human resources,

2. Interpersonal skills—Students acquire and demonstrate interpersonal

skills necessary to be successful in the workplace

3. Information—Students acquire and use workplace information

4. Systems—Students demonstrate an understanding of how social,

organizational and technological systems work.

5. Technology—Students demonstrate the ability to use a variety of

workplace technologies.

6. Careers--Students develop skills in career planning and workplace

readiness.
Performance Standards:
Standard 1. Resources
11th grade students performing at the proficient performance level
accurately follow a given timeline to meet deadlines, priorities, and goals.
Students identify components of and calculate financial information.
Students acquire, store, organize, and use materials and facilities. Students
are usually able to adjust their performance to achieve goals.

Standard 2. Interpersonal Skills

11th grade students performing at the proficient performance level positively
interact with all team members. Students occasionally share skills with
others demonstrating or teaching a learned skill. Students communicate
effectively in most workplace settings.

Standard 3. Information
11th grade students performing at the proficient performance level accurately
locate, evaluate, use, organize and express workplace information in various
formats.

Standard 4. Systems
11th grade students performing at the proficient performance level evaluate
and analyze how social, organizational, and technological systems function.
Students provide ideas to modify existing systems to improve performance.

Standard 5. Technology
11th grade students performing at the proficient performance level regularly
demonstrate a basic level of technical knowledge and skill using appropriate
tools. Students consistently apply safe and ethical practices in the
workplace.

Standard 6. Careers
11th grade students performing at the proficient performance level explore
and identify several careers that align with individual strengths and interests.
Students can accurately describe employability skills.
 Units of Study
Unit Standard Benchmark Assessment
Communication 1,2,6 1.2,1.3,,2.2, Presentation
6.1.
Nutrition and 1,2,3 1.3,2.2,2.4, Written
Wellness 3.1, 3.2, assessment
Getting 1,2,4,5 1.1,1.2,1.3,2.1,2.2,2.3,2.4, Quizzes, written
Started in kitchen 3.1, 3.2, 3.3, 3.4 5.1, 5.2, 5.3, assessments, lab
and meal 5.4. 4.1, 4.2
planning
Using Kitchen 1,2,4,5, 1.1, 1.2, 1.3, 2.1, 2.2, 2.3, Quizzes, written
Appliances 2.4, 3.1, 4.1, 5.2, 5.3, 5.4 assessments, lab
Kitchen utensils 1,2,3,4,5,6 1.1,1.2,1.3,2.1,2.2,2.3,2.4,3.1 Quizzes, written
4.1 ,4.2, 5.1, 5.2, 5.4, 6.4 assessments, lab
Cookies, pies and 1,2,3,4,5,6 1.1,1.2,1.3, Quizzes, written
candy 2.1,2.2,2.3,2.4,3.4 assessments, lab
4.1,4.2,5.1,5.2,5.3,5.4,6.4

Grains (Breads) 1,2,3,4,5,6 1.1,1.2,1.3,2.1,2.2,2.3,2.4,3.1 Quizzes, written

and Pasta 3.2,3.2,3.4, assessments, lab
4.1,4.2,5.1,5.2,5.3,5.4,6.4
Main Dishes, 1,2,3,4,5,6 1.1,1.2,1.3,2.1,2.2,2.3,2.4,3.1 Quizzes, written
Meat 3.2,3.3,3.4 assessments, lab
4.1,4.2, 5.1,5.2,5.4,6.4
Fruits and 1,2,3,4,5,6 1.1,1.2,1.3,2.1,2.2,2.3,2.4,3.1 Quizzes, written
Vegetables 3.2.3.3,3.4 assessments, lab
4.1,4.2,5.1,5.2,5.4,6.4
Eggs, Milk, 1,2,3,4,5,6 1.1,1.2,1.3,2.1,2.2,2.3,2.4,3.1 Quizzes, written
Cheese 3.2, 3.3,3.4 assessments, lab
4.1,4.2 5.1,5.2,5.4,6.4
Soup, Foreign 1,2,3,4,5,6 1.1,1.2,1.3,2.1,2.2,2.3,2.4, Quizzes, written
Foods, Dutch 3.1,3.2,3.3,3.4 assessments, lab
Oven 4.1,4.2,5.1,5.2,5.4,6.4

Teacher Materials and Resources

Class room text Computers Calculators Skill sheets

Teacher created materials Kitchen Appliances and Utensils

 NONDISCRIMINATION

The Board is committed to a policy of educating children for living, which includes
helping them to develop an awareness and appreciation for the achievements, problems,
and aspirations of all people in our society.

The school system shall establish and maintain an atmosphere in which all persons can
develop attitudes and skills for effective, cooperative living, including:
a. respect for the individual, regardless of economic status, intellectual
ability, race, disability, national origin, ancestry, creed, color, religion,
sex, or age;
b. respect for cultural differences;
c. respect for economic, political, and social rights of others; and
d. respect for the right of others to seek and maintain their own identities.

Parent and Student Signatures

This verifies that I have read and sufficiently understand this course syllabus.

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