Foods 1

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    • Prerequisite Course(s): None
    • High School Credit = 1/2 credit per semester (Postsecondary credit = 0)
    • This course will be offered: every year
    • Pathway (Optional): Restaurants and Food/Beverage Services
    • Career Cluster Area: Hospitality & Tourism
    • Source of Occupational Skills Standards: Alaska Family and Consumer Science (AKFCS)
    • Eligibility for Nationally Recognized Skill Certificate(s)/State License? No
    • Tech Prep: No
    • Is this course brokered through another institution or agency? No
    • Course Description: This course is designed for students who are interested in learning how to cook. The course includes simple food preparation techniques and recipes.
    • Content Headings/Topics
      1. Nutrition
      2. Food safety and sanitation
      3. Recipe skills
      4. Cooking methods
      5. Mealtime etiquette
      6. Meal planning
      7. Food purchasing
      8. Food preparation
      9. Careers in food and nutrition
    Performance Standards (Learner Outcomes)Specific Occupational Skills StandardsAlaska Reading, Writing, Math, Science Performance StandardsAlaska Content StandardsAlaska Employability StandardsAlaska Cultural StandardsAll Aspects of IndustryAssessments
    1. Research the relationship of nutrition and wellness to individual health.AKFCS
    R4.10HL BC3PlanningOral Report
    2. Appraise sources of food and nutrition information, including food labels.AKFCS
    HL AB3ManagementPre / Post Test
    3. Model safe practices in the kitchen.AKFCS
    HL AA6C3Health / SafetyLab Assignment
    4. Demonstrate practices that promote safe food handling.AKFCS
    HL DA6C3Health / SafetyLab Assignment
    5. Utilize weights and measures to demonstrate proper scaling and measurement techniques.AKFCS
    E1.3.1Math ETechnical SkillsLab Assignment
    6. Explain various techniques that correspond with common recipe terms.AKFCS
    LA DD1ManagementPre / Post Test
    7. Demonstrate a variety of cooking methods.AKFCS
    D3ManagementLab Assignment
    8. Identify cookware, bakeware, cooking tools, and small kitchen appliances and their uses.AKFCS
    PlanningPre / Post Test
    9. Describe basic table etiquette guidelines.AKFCS
    D1Pre / Post Test
    10. Prepare food for presentation and assessment.AKFCS
    A4PlanningLab Assignment
    11. Apply menu-planning principles to develop and modify menus.AKFCS
    W4.3PlanningLab Assignment
    12. Coordinate a work plan and schedule in preparing a meal.AKFCS
    PlanningLab Assignment
    13. Identify means of saving money when purchasing foods.AKFCS
    Math EB2 C1ManagementPre / Post Test
    14. Examine the applicability of convenience food items.AKFCS
    HL AC3PlanningPre / Post Test
    15. Prepare basic foods/recipes using proper techniques.R2.6Math EPlanningLab Assignment
    16. Outline guidelines for working cooperatively in the food lab.W4.3LA AD3Work HabitsPre / Post Test
    17. Determine the roles and functions of individuals engaged in food production and services careers.A5E7ManagementOral Report
    18. Examine education and training requirements and opportunities for careers in food production and services.B4E7LaborOral Report

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