• Course Description

    The Family and Consumer Science curriculum outlines the transferable skills and performance-based competencies for students to become informed, confident, and competent individuals capable of adapting and managing the challenges of living and working in a diverse, global society. Students enrolled in Family and Consumer Science courses will engage in relevant and meaningful learning experiences and apply their critical thinking skills to construct meaning and make informed decisions around the consumption and production of resources in an ever-changing world.

    Art & Science of Foods II is a course that offers authentic opportunities for students to investigate the principles of food preparation as they continue to build a foundation to become self-sufficient in accessing healthy foods in the kitchen. Students will engage in the engineering design process as a framework to motivate interdisciplinary thinking, inspire future exploration and provide real life connections for the students to utilize in their learning.

    Grade Level(s):  9th-12th grades

    Related Standards (State &/or National):  National Standards for Family Consumer Sciences Education

    Essential Questions

    • What actions can a person take to be safe in the kitchen?
    • What are the basic principles of preparation for stocks, sauces, soups, meat, poultry, and baked products?
    • How can seasoning enhance the flavor of foods?
    • What are the methods used to thicken a liquid?
    • How do I determine which cooking method to use for meat?
    • What are the functions of the different items that go into a baked products?
    • Why is empathy important?

    Enduring Understandings

    • Procedures prevent accidental injury in the kitchen.
    • Basic principles of preparation when using herbs, spices, stocks, sauces, soups, meat, poultry, and baked products.
    • The art of cooking requires skills and knowledge.
    • Mother sauces lead to sister sauces, all of which can enhance the flavor and appearance of other foods.
    • Seasoning foods makes them more enjoyable to the pallet.
    • Meat and poultry can be cooked using a variety of methods, depending upon the meat type.
    • Empathy is essential to understanding and being able to add value to our ever-changing world.

    Course-Level Scope & Sequence (Units &/or Skills)

    Unit 1: Throwback - A Day in the Kitchen

    The art and science of cooking requires skill and knowledge. Students will expand upon conditions and practices that promote kitchen safety, food sanitation principles, and preparation techniques when planning and preparing food products. The design thinking process will be introduced as a framework to motivate interdisciplinary thinking, inspire future exploration and provide real life connections for the students to utilize in their learning.

    Students will know:

    • Safety is taking the necessary precautions in order to prevent danger, risk or injury.
    • Sanitation is maintaining clean conditions to prevent disease and promote good health.
    • Appropriate measuring equipment, techniques, and tools for food preparation
    • Proper techniques used to measure ingredient quantities
    • Commonly used basic equivalents

    Students will be able to:

    • Demonstrate safe and sanitary kitchen procedures
    • Demonstrate proper measuring techniques of various ingredients
    • Identify appropriate measuring equipment and techniques for dry and liquid ingredients
    • Determine proper techniques to effectively prepare food products
    • Utilize measurement tools to demonstrate knowledge of portion control and measurement techniques
    • Use mathematical and computational thinking. (NGSS Process Skill 5)

    Unit 2: The Good, The Bold, and The Tasty

    Students learn the different varieties of herbs and spices (fresh and dry) and demonstrate the principles of effective use of ingredients for enhancing flavor.

    Students will know:

    • There are a variety of herbs and spices to choose from.
    • Herbs and spices come in fresh, dry, whole, ground, and crushed, forms.
    • Herbs and spices vary in strength.
    • Combinations of specific herbs and spices lend flavor outcomes for country of origin.
    • Storing herbs and spices correctly can maintain shelf life.

    Students will be able to:

    • Demonstrate understanding of basic seasoning vocabulary and guidelines.
    • Demonstrate understanding of flavor combinations of basic herbs and spices by creating recipes.
    • Differentiate between herbs & spices and their uses in dishes.
    • Recognize commonly used herbs & spices by scent & appearance.
    • Apply herbs and spices guidelines to flavor different food products.

    Unit 3: Students by Day, Saucier by Night

    Stocks & Sauces: Students learn about commercial stocks, five mother sauces, and soups that come from the mother sauces as they taste, produce, and evaluate stocks and sauces to refine their food products.

    Students will know:

    • Mother sauces and their fundamental flavors/ingredients

    Students will be able to:

    • Evaluate the flavor and qualities of different types/varieties of commercial stocks.
    • Prepare and evaluate a given mother sauce in order to create a sister sauce, incorporating use of herb, spicss, and additional ingredients.
    • Create a soup using basic ingredients within a mother sauce

    Unit 4: Magnificence of Meat

    Students learn how to prepare a variety of meat products based upon the wholesale cut (location on the cattle).

    Students will know:

    • How temperature, cooking technique, and time affect the outcome of different wholesale cuts of meat.
    • Wholesale cuts of meat in order to understand where retail cuts of meat originate.

    Students will be able to:

    • Apply the fundamentals of time, temperature, and cooking methods to cooking, cooling, reheating, and holding of variety of foods.
    • Determine appropriate cooking methods of meat based on where the wholesale cut was located on the cattle.
    • Implement cooking procedures that affect quality product performance.

    Unit 5: Basics of Baking - Putting the Fluff in Your Stuff

    Students evaluate ingredients in baked goods in order to determine their scientific qualities and influence on product outcome.

    Students will know:

    • Fundamental/common ingredients used in baking, as well as the cause and effect relationships those ingredients have with the quality of the baked product.
    • A variety of decorating techniques used to provide a professional presentation of a food product.

    Students will be able to:

    • Analyze recipe/formula proportions and modifications for food production.
    • Prepare breads, baked goods and desserts using safe handling and professional preparation techniques.
    • Demonstrate professional plating, garnishing, and food presentation techniques.

    Course Resources & Materials:  Cooking supplies and ingredients

    Date Last Revised/Approved: 2017