Contact Information

Contact Information
https://web.cobbk12.org/southcobb

Sunday, August 19, 2012

FNL Syllabus...


Food and Nutrition through the Lifespan Syllabus
Instructor: Ms. A. Cofer
 Phone: 770~819~2521 (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 book*

Blog: msacoferfamilyconsumersciences.blogspot.com

Course Description:  It is an advanced course in food and nutrition that addresses the variation in nutritional needs at specific stages of the human life cycle: lactation, infancy, childhood, adolescence, and adulthood including old age.
-This course provides knowledge for real life and offers students a pathway into dietetics, consumer foods, and nutrition science careers with additional education at the post-secondary level.

Course Length: 1 semester, daily 90-minute block

Textbook: West, D.F. (n.d.). Nutrition & Wellness for Life.
*Students will not check out individual textbooks/workbooks. Class sets only*

Mandatory Classroom Supplies:  3-prong pocket folder/binder, notebook paper, pen or pencil.
·         Notebook is checked for a class work grade

Instructional Philosophy:
o   Students will demonstrate an understanding of conscientious behavior and acceptable work ethics.
o   Students will collaborate, communicate and work with other students.
o   Students will recognize careers and job skills associated with the food and nutrition industry.

Attendance requirements/Absences: Students are required to attend class every day.
  Students who are absent will be permitted to make up work according to the make-up POLICY in the STUDENT HANDBOOK [PG. 15]. Work completed in OSS or ISS is due upon returning to class (no excuses).




Tardy policy: Students should be seated at the sound of the bell. Students entering class after the bell without an excused pass ARE considered tardy. The tardy policy is listed in the student handbook pg. 15-16.

Grading Scale:

Class work                                     25%
Unit Tests                                        20%
Project(s)/Cooking Labs                  30%
Common Assessment                      5%
Final                                               20% (10% performance exam)
                                                              (10% project)
____________________________________________________________

     Total                                          100%

Ø  This teacher does not GIVE grades; the student EARNS his/her grade. Students and parents can view academic progress through pinnacle. Pinnacle information is in the student handbook pg. 9.


FNL Syllabus


Family & Consumer Sciences Education
Food and Nutrition through the Lifespan
 Ms. Althea Cofer
Pebblebrook High School
991 Old Alabama Road
Mableton, GA 30126
Blog: msacoferfamilyconsumersciences.blogspot.com

Dear Parents/Guardians:

Welcome back to a new school year! It is my pleasure to have your son/daughter in my Food and Nutrition through the Lifespan class.                                                     I anticipate a very busy and productive semester.

Please take a few minutes to review the attached course syllabus and classroom rules/expectations with your son/daughter.

I look forward to working with you and your child this semester. Remember that I am readily available to assist your child. If there are any concerns or questions, please feel free to contact me before or after school ohttp://t2.gstatic.com/images?q=tbn:ANd9GcQ_HKygcfSNp3TeBgF4FoHpeGIP17WpubmJ56Zd9Fhyk9FAlRU&t=1&usg=__cH6zDwG7dbyovQrgrd5jP2Td2Eg=r through email.

Respectfully yours,

http://www.my-coloring.com/coloring_pages_fruit_and_vegetables/images/5.jpg
Althea Cofer






Friday, August 10, 2012

PHS Bell Schedule:

30 Minute Homeroom Bell Schedule
1st 4 days of school (August 13 - 16, 2012)


Report to Class 8:10

 Warning Bell 8:17
 Homeroom…………. 8:20 – 8:50

Warning Bell 8:53
 1st Block……………. 8:56 – 10:16

Warning Bell 10:19
2nd Block…………….10:22 – 11:36


Warning Bell 11:39
 3rd Block ……………11:42 – 1:56


 A-Lunch 11:36 – 12:00
B-Lunch 12:04 – 12:28
C-Lunch 12:32 – 12:56
D-Lunch 1:00 – 1:24
E-Lunch 1:28 – 1:52


Warning Bell 1:55
 4th Block………………1:58 – 3:30

Tuesday, May 15, 2012

Final Exam Schedules

Final Exam Schedules

Senior Exam Schedule:

Wednesday, May 16th, 2012     3rd and 4th Block Finals (White)
Thursday, May 17th, 2012         3rd and 4th Block Finals (Blue)
Friday, May 18th, 2012              1st and 2nd Block Finals (White)
Monday, May 21, 2012             1st and 2nd Block Finals (Blue)

Freshman, Sophomore and Junior Exam Schedule:

Monday, May 21, 2012                                                 Tuesday, May 22, 2012
8:20-9:57 – 1st Period Blue Day Final                       8:20-9:57 – 1st Period White Day Final
10:03-11:36 – 2nd Period Blue Day Final                  10:03-11:36 – 2nd Period White Day Final
11:42-1:52 – 3rd Period Blue                                        11:42-1:52 – 3rd Period White
1:58-3:31 – 4th Period Blue                                          1:58-3:31 - 4th Period White

Wednesday, May 23, 2012                                           Thursday, May 24, 2012
8:20-9:57– 3rd Period Blue Day Final                        8:20-9:57 - 3rd Period White Day Final
10:03-11:36 – 4th Period Blue Day Final                   10:03-11:36 – 4th Period White Day Final
Early Dismissal @ 11:36                                           Early Dismissal @ 11:36     

Sunday, May 6, 2012

No one knows what the day will bring, but your attitude will determine if it will be a good one or not...... ~Author Unknown

ICA

Monday, May 7th
ICA~Blue Day
2nd block


Warm Up: Bellwork: Garnish (p.49) Students will read the prompt and complete the student activity.

Instructional Plan: 1. Students will complete "Spotlight on Spices" reports
2. Whole group as a class check Chapter 15 Kitchen Staple packets~preparation for the test.


Tuesday, May 8th
White Day
1st block

Warm Up:
Bellwork: Garnish (p.49) Students will read the prompt and complete the student activity.


Instructional Plan 1. Students will present "Spotlight on Spices" reports2. Whole group as a class will check Chapter 15 Kitchen Staple packets~preparation for the test.

Wednesday, May 9th

Blue Day
2nd block

Instructional Plan: 1. Test: Chapter 15 Kitchen Staples

Thursday, May 10th

White Day
1st block


Instructional Plan: 1. Test: Chapter 15 Kitchen Staples


Friday, May 11th
Blue Day
2nd block

Instructional Plan:
Baking & Mixing: Students will learn some basic fundamentals of baking in the kitchen.
Remediation of "How to Measure"

2. Prep for cooking lab next week:
-Reading the recipe
-Planning sheets











FACS

Monday, May 7th
FACS~ Blue Day
3rd & 4th block

Topic 16-1 Know your equipment
Instructional Plan: 1.TEST: Consumer & Finance
Discuss new standard [Culinary Arts]
2. Students will complete and discuss Kitchen Equipment and Small Applicance Worksheets.
3. SAG p. 113 RF ~ Appliance Pyramid: Students are to fill in the pyramid with words missing from statements about appliances. * will use textbook Chapter 16./Topic 16-1 to find the answers*
4. Students will complete textbook p.467: Check it Out! questions 1-4 *write the questions* and page 471~ 1-3
5. Worksheet: Sanitation in the kitchen p. 14


Tuesday, May 8th
FACS~White Day
2nd & 4th block

Topic 16-1 Know your equipmentInstructional Plan: 1. Discuss new standard [Culinary Arts]
2. Students will complete and discuss Kitchen Equipment and Small Applicance Worksheets.
3. SAG p. 113 RF ~ Appliance Pyramid: Students are to fill in the pyramid with words missing from statements about appliances. * will use textbook Chapter 16./Topic 16-1 to find the answers*
4. Students will complete textbook p.467: Check it Out! questions 1-4 *write the questions* and pg.471 1-3, *write the questions*
5. Worksheet Sanitiation in the kitchen (Chapter 16) students will read the case study and anwer the questions.


Wednesday, May 9th
Blue Day
3rd & 4th block


Instructional Plan: 1. Students will work on "Sanitation in the Kitchen" SAG p.114 Topic 16-2 Activity B. Students will read the story and list 10 kitchen safety and saniation violations.
2. Students will complete Activity C~Abbreviations and Measuring Techniques p. 115
3. Video: How to Measure: students will fill out handout with the video learning the correct way to measure kitchen staples.


Closing Summarizer: Post it note
List three things you find on a recipe..


Thursday, May 10th
White Day
2nd & 4th block

 

Instructional Plan:
1.TEST: Consumer & Finance
2. Students will work on "Sanitation in the Kitchen" SAG p.114 Topic 16-2 Activity B. Students will read the story and list 10 kitchen safety and saniation violations.
3. Students will complete Activity C~Abbreviations and Measuring Techniques p. 115
4. Video: How to Measure: students will fill out handout with the video learning the correct way to measure kitchen staples.

Closing Summarizer: Post it note
List three things you find on a recipe..


Friday, May 11th
Blue Day
3rd & 4th block
Warm Up:
Bellwork:
Recipe p.50~Students will read the prompt and answer the student activity.


Instructional Plan: 1. Whole group discuss "How to read a recipe" handout
2.Video: Kitchen Safety~ students will complete 4-3-2 Kitchen Safety graphic organizer. Share responses with the class.
3. Whole group read handwashing handout (ServSafe) and Glo-Germ Activity.














CCSD Reopening Plan:

https://www.cobblearningeverywhere.com/