Food and Nutrition

Teacher:

Mr. Cobern

Semester(s):

1 semester

Email:

jcobern@pittsfieldnhschools.org

Phone:

435-6701 (ext 4131)

Course Description: This course provides an in-depth study of nutritional science and safe and sanitary food preparation
knowledge and skills needed by students to manage their individual and family nutritional needs throughout their lifespan. A
large part of the course is laboratory experience. Students will be required to complete a food demonstration during the
course. This course also introduces students to the Culinary Arts, Restaurant Management, and Health Science areas of Food
Science and Dietetics. Students may not take this course if they are enrolled in the Culinary Arts I or II at Concord Regional
Technology Center.

Students are able to demonstrate competency in a way that works for them. Below, the course assessments are
listed to give you an idea of the summative opportunities that will be provided within the course for students to
demonstrate competency.
Course Competencies

Students will understand that

multiple factors influence nutrition
and wellness practices

Students will demonstrate the

knowledge and skills needed to
meet the nutritional needs of
individuals and families

Students will demonstrate the

knowledge and skills needed to
promote food safety and sanitation
practices
Students will understand that
science and technology influence
the development, production, and
consumption of foods and related
issues

Summative Assessments
Unit 1 summatives: Home Cookin Research and prepare a traditional dish from
your family. Research and prepare a traditional dish from another country.
Unit 9 summative: Top Chef Research and report on a foodservice career, or
interview someone in food service and write a newspaper article about them and
their job.
Unit 2 summatives: You Are What You Eat Research and report on the nutrients
the body needs. Using information about nutritional requirements for individuals
and families, plan a detailed menu for your family for one week. Include recipes and
nutritional information. Plan and cook one dish from that menu.
Unit 7 summative: Fat-to-Fit Change an unhealthy savory recipe to make it
healthier and then prepare it.
Unit 8 summative: Let Them Eat Cake Research a dessert, change the recipe to
make it healthy, then prepare it.
Unit 4 summatives: Somethings in the Kitchen with Dinah Create a poster or
infographic that illustrates healthy and unhealthy kitchen practices.
Research a foodborne illness or pathogen and share it with the class with a poster
or slideshow.
Conduct a health inspection of your home and design an action plan to make or
keep it safe for food preparation.
Unit 3 summative: A Farmers Market? Research and report on a current issue
that deals with food science and economics with a research paper or slideshow
presentation.
Unit 5 summative: The First Thanksgiving Research and prepare a Native
American dish.
Unit 6 summative: New and Improved! Design, advertise, and prepare a new
snack food.

Students will demonstrate the

knowledge and skills to acquire,
handle and use food to meet
nutrition standards for individuals
and families

These skills will be demonstrated and assessed throughout the course and
evaluated through the cooking practica.

Student Expectations: Students will be expected to participate maturely in class discussions, generate guiding questions,
research information independently, compile and present their findings, and give constructive feedback to their peers. They will
be expected to have their books with them for class, as well as be able to bring the books home for homework reading and
writing assignments. They should have their iPads ready and charged in class every day.
I prefer that assignments be completed using Google Docs and Google Slides, so that they may be shared with me and easily
presented in class. Homework can be done with paper and pencil.
Additionally, a large portion of the class is spent in the kitchen laboratory. Students will be expected to conduct
themselves in a safe and sanitary manner. Failure to do so will result in the student being removed from the class.

Course Evaluation & Assessment Practices: Homework will count as formative assessments and and be used to
determine if the student is ready to demonstrate competency through a summative assessment. Rubrics for each competency
will emphasize depth of knowledge. As many of the assessments apply to multiple competencies, multiple assignments that
are connected to the competency will be averaged together. There will also be some assessments which are the only ones for
certain competencies, and the grade earned on those will be the grade for the competency.
If a student does not turn in an assignment on time, they will receive a mark in the grade book of NE for no evidence. Once
this happens, the student may meet with the teacher to make a plan to make up the missing work. If a plan to make up the
work is not made within 5 school days of the NE, the mark will change to a zero. Once work is returned according to the makeup plan, the grade will be changed to reflect what the student has earned on the assignment.

Additional Notes: Students are encouraged to practice safe cooking techniques at home and will be required to do a home
health and safety inspection and a home cooking project as part of the course.

As signified by our signatures, we have received and read this course outline.

Student Signature

Date

Parent Signature

Date