FNW-FNL-FS

THURSDAY:

Standards:

FCS-FNL-9. Students will identify careers in foods and nutrition.

 

Opening Warm-up AND/OR Activator (highlight one): Bellwork: Entreprenueur (3) p.65. Student will read the prompt and complete the student activity.

 

Work Session: Students will work with partner in the media center on their research projects. Students will research a food and nutrition related career. They will put together a media/technology and print (brouchure/newsletter) presentation.

Students will be provided with guided questions to complete the project and presentation rubric.

 

Closing/Summarizer: Students will list two they learned about their chosen career.

Daily Homework: Careers Project

Food Nutrition through the Lifespan/Food Science Monday, August 12th -Wednesday, August 14th, 2013

*subject to change*

Unit: Food Nutrition Career Exploration

Standard(s):

FCS-FNL-9. Students will identify careers in foods and nutrition.

 

EQ: What career opportunities are available in the food and nutrition science field?

 

Monday, August 12, 2013

 

Opening Warm-up AND/OR Activator (highlight one): List three of the classroom rules/expectations.

 

EQ: What career opportunities are available in the food and nutrition science field?

 

Work Session:

1.  Ice-Breaker: Four Corners-Students will describe themselves using illustrations according to the directions for each square. Share responses

2. Teacher will lead discussion for Who Am I ? activity. Students will complete mission statement and personal goals.

 

Closing/Summarizer: NONE

Daily Homework: NONE

 

 

Tuesday, August 13, 2013

 

 

Opening Warm-up AND/OR Activator (highlight one): Bellwork: Career [p.64) (1) Students will read the prompt and complete the student activity.

 

Activator- Students will share about the times they,or others they know have forgotten to pack an item (or several) when going on a trip. Whole group will discuss the feeling and challenges and teacher will relate to career preparation.

 

Work Session:

1. Students will unpack the standard. Teacher will discuss the EQ and introduce the new unit: Food, Nutrition and Science Career Exploration.

2. Teacher will discuss the various aspects of career planning.

 

3. Students will be grouped to  unscramble and match the career vocabulary words. Then they will write the definition on their own paper.

 

Closing/Summarizer: Students will list factors that they consider to be important when choosing a career. The list will be discussed and ranked the next day.

Daily Homework:  none

 

Wednesday, August 14, 2013

 

Opening Warm-up AND/OR Activator (highlight one): Bellwork: Entry-level job (2) p.65 –Students will read the prompt and complete the student activity.

 

Work Session:  1. Teacher will put answer choices from Tuesday TOTD on the board. Students will discuss and rank in order.

2. Direct Instruction- Whole group will discuss Careers Vocab words.

- teacher will show CTAERN ppt Food Careers PPt, students will write a brief description of each career.

-Student notes on career development

-Students will fill out a mock paper application

Teacher will discuss Food, Nutrition and Science Career Project ( oral presentatation, brochure or newsletter) Rubric

 

Closing/Summarizer:  List two things that surprised you about food nutrition related careers.

 

Homework: NONE

 

 

 

 

 

 

 

 

 

Food, Nutrition, and Wellness {FNW} Plans Monday, August 12th- Wednesday 14th-2013

*Subject to Change*
Standard(s)

HUM-FNW-11 Research careers related to food ,nutrition, and wellness.

Hum-FNW-1 Demonstrate employability skills required by business and industry.

 

EQ: What career opportunities are available in the food and nutrition science field?

Monday, August 12, 2013

Opening Warm-up AND/OR Activator (highlight one): List three of the classroom rules/expectations.

 

Work Session:

1.  Ice-Breaker: Four Corners-Students will describe themselves using illustrations according to the directions for each square. Share responses

2. Teacher will lead discussion for Who Am I ? activity. Students will complete mission statement and personal goals.

Closing/Summarizer: none

Daily Homework: NONE

 

 

Tuesday, August 13, 2013

 

Opening Warm-up AND/OR Activator (highlight one): Bellwork: Career [p.64) (1) Students will read the prompt and complete the student activity.

Activator- Students will share about the times they,or others they know have forgotten to pack an item (or several) when going on a trip. Whole group will discuss the feeling and challenges and teacher will relate to career preparation.

Work Session:

1. Students will unpack the standard. Teacher will discuss the EQ and introduce the new unit: Food, Nutrition and Science Career Exploration.

2. Teacher will discuss the various aspects of career planning.

3. Students will be grouped to  unscramble and match the career vocabulary words. Then they will write the definition on their own paper.

 

Closing/Summarizer: Students will list factors that they consider to be important when choosing a career. The list will be discussed and ranked the next day.

Daily Homework: none

 

Wednesday, August 14, 2013

Opening Warm-up AND/OR Activator (highlight one): Bellwork: Entry-level job (2) p.65 –Students will read the prompt and complete the student activity.

 

 

Work Session:  1. Teacher will put answer choices from Tuesday TOTD on the board. Students will discuss and rank in order.

2. Direct Instruction- Whole group will discuss Careers Vocab words.

- teacher will show CTAERN ppt Food Careers PPt, students will write a brief description of each career.

-Student notes on career development

-Students will fill out a mock paper application

Teacher will discuss Food, Nutrition and Science Career Project ( oral presentation, brochure or newsletter) Rubric

Closing/Summarizer:  List two things that surprised you about food nutrition related careers.

 

 

 

 

 

Quote of the Week:

"We don't come to fit in, you come to get an education -The Great Debaters

Food Science Syllabus

Human Services Career Cluster                                               

Food Science

2013~2014

Instructor: Ms. A. Cofer~ Pebblebrook High School

            Phone: 770-819-2521 [please leave a message]

            Email: althea.cofer@cobbk12.org

*To ensure proper contact, please make sure this address is entered into your work or home email address back *

Blog: msacoferfamilyconsumersciences.blogspot.com

Course Description: Food science integrates many branches of science and relies on the application of the rapid advances in technology to expand and improve the food supply.

→Student will evaluate the effects of processing, preparation, and storage on the quality, safety, wholesomeness, and nutritive value of foods. Careers will be explored.

            Course Length: 1~semester: 90 Minute block daily

Textbook: Various resources will be used.

Mandatory classroom supplies: 3-ring binder/folder, notebook paper, pen or pencil *checked for a classwork grade*

Instructional philosophy:

Ø  Students will demonstrate an understanding of conscientious behavior and acceptable work ethics.

Ø  Students will collaborate, communicate, and work with other students.

Attendance requirements/Absences: Students are required/expected to attend class every day.

-Students with an excused absence will be permitted to make up work according to the make-up policy in the STUDENT HANDBOOK p.     

-ISS/OSS work is due immediately upon returning to class (no excuses).

Tardy policy: The school-wide tardy policy is listed in the STUDENT HANDBOOK p. 

-Students entering room 220/222 after the bell WITHOUT an EXCUSED pass are considered tardy. You are required to go get a tardy pass from the teacher or tardy room.

Grading Scale:

Class work/Notebook Check                     25%

Unit Tests                                                     20%

Projects/Cooking Labs                               30%

Common Assessment                                   5%

Final                                                               20% (10 % performance exam)

                                                                                  (10% written exam)

___________________________________________________________            

                               Total                          100%

v  This teacher does not GIVE grades; the student EARNS his/her grade.

-Students and parents can view academic progress through Synergy.

Human Services Career Cluster

Food, Nutrition & Wellness Syllabus

2013~2014

Instructor: Ms. A. Cofer~ Pebblebrook High School

            Phone: 770-819-2521 [please leave a message]

            Email: althea.cofer@cobbk12.org

*To ensure proper contact, please make sure this address is entered into your work or home email address back *

Blog: msacoferfamilyconsumersciences.blogspot.com

Course Description: Food, Nutrition and Wellness is the foundational course in the nutrition and food science pathway. The focus of the course is centered on healthy food and lifestyle choices. Students will investigate the interrelationship of food, nutrition and wellness to promote good health.

            Course Length: 1~semester: 90 Minute block daily

Textbook: Duffy, R.L. (n.d.) Food, Nutrition and Wellness: Bridging Brighter Futures. Students will not check out individual textbooks/workbooks. CLASS SETS ONLY.

Mandatory classroom supplies: 3-ring binder/folder, notebook paper, pen or pencil *checked for a classwork grade*

Instructional philosophy:

Ø  Students will demonstrate an understanding of conscientious behavior and acceptable work ethics.

Ø  Students will collaborate, communicate, and work with other students.

Attendance requirements/Absences: Students are required/expected to attend class every day.

-Students with an excused absence will be permitted to make up work according to the make-up policy in the STUDENT HANDBOOK p.     

-ISS/OSS work is due immediately upon returning to class (no excuses).

Tardy policy: The school-wide tardy policy is listed in the STUDENT HANDBOOK p. 

-Students entering room 220/222 after the bell WITHOUT an EXCUSED pass are considered tardy. You are required to go get a tardy pass from the teacher or tardy room.

Grading Scale:

Class work/Notebook Check                     25%

Unit Tests                                                     20%

Projects/Cooking Labs                               30%

Common Assessment                                   5%

Final                                                               20% (10 % performance exam)

                                                                                  (10% written exam)

___________________________________________________________            

                               Total                          100%

v  This teacher does not GIVE grades; the student EARNS his/her grade.

-Students and parents can view academic progress through Synergy.

Food and Nutrition through the Lifespan Syllabus

Human Services Career Cluster

Food and Nutrition through the Lifespan

2013~2014

Instructor: Ms. A. Cofer~ Pebblebrook High School

            Phone: 770-819-2521 [please leave a message]

            Email: althea.cofer@cobbk12.org

*To ensure proper contact, please make sure this address is entered into your work or home email address back *

Blog: msacoferfamilyconsumersciences.blogspot.com

Course Description: Food and Nutrition through the Lifespan is an advanced course in food and nutrition that addresses the variation in nutritional needs at specific ages of the human life cycle: lactation, infancy, childhood, adolescence, and adulthood including old age.

→ This course provides knowledge for real life and offer students a pathway into dietetics, consumer foods, and nutrition science careers with additional education at the post-secondary level.

            Course Length: 1~semester: 90 Minute block daily

Textbook: West, D.F. (2012). Nutrition & Wellness for Life. (4^th ed).

 Students will not check out individual textbooks/workbooks. CLASS SETS ONLY.

Mandatory classroom supplies: 3-ring binder/folder, notebook paper, pen or pencil *checked for a classwork grade*

Instructional philosophy:

Ø  Students will demonstrate an understanding of conscientious behavior and acceptable work ethics.

Ø  Students will collaborate, communicate, and work with other students.

Attendance requirements/Absences: Students are required/expected to attend class every day.

-Students with an excused absence will be permitted to make up work according to the make-up policy in the STUDENT HANDBOOK p.     

-ISS/OSS work is due immediately upon returning to class (no excuses).

Tardy policy: The school-wide tardy policy is listed in the STUDENT HANDBOOK p. 

-Students entering room 220/222 after the bell WITHOUT an EXCUSED pass are considered tardy. You are required to go get a tardy pass from the teacher or tardy room.

Grading Scale:

Class work/Notebook Check                     25%

Unit Tests                                                     20%

Projects/Cooking Labs                               30%

Common Assessment                                   5%

Final                                                               20% (10 % performance exam)

                                                                                  (10% written exam)

___________________________________________________________            

                               Total                          100%

v  This teacher does not GIVE grades; the student EARNS his/her grade.

-Students and parents can view academic progress through Synergy.