Home Economics - Foods (Prospect Only)

Home Economics

·	Child Development
·	Introduction to Home Economics
·	Child Care (Prospect Only)
·	Prenatal and Parenting (Prospect Only)
·	Foods (Prospect Only)
·	Fiber Arts/Creative Design
·	Creative Design/Interior Design
·	Interior Design & Architecture
·	Advanced Fashion Design & Merchandising
·	Consumer/Foreign Foods
·	Living in Today's World
·	Child Care
·	Advanced Child Care
·	Fashion Design and Merchandising
·	ROP Chef Prep
·	Careers (Prospect Only)

Mission Statement
Introduction
Board Members
Credits
Ordering Info
Copyright

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Oroville Union High School District

Home Economics

Home Economics - Foods (Prospect Only)

Printable Version

Goals and Descriptions

Professional Standards/Dignity of Work

Professional Standards/Dignity of Work Description

Importance of all Jobs
The learner will be able to explain the interdependence and importance of all jobs to the explain of an organization.

Strand	Scope	Source
Food Science, Dietetics and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 2.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

Professional and Ethical Behaviors
The learner will be able to describe and practice professional and ethical behaviors.

Strand	Scope	Source
Food Science, Dietetics and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 2.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

Clothing, Grooming and Personal Hygiene
The learner will be able to identify clothing, grooming, and professional hygiene appropriate for the job.

Strand	Scope	Source
Food Science, Dietetics and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 2.4

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

On-the-Job Decisions
The learner will be able to explain ways in which on-the-job decisions can affect the quality of work.

Strand	Scope	Source
Food Science, Dietetics and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 2.5

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

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Operational Procedures and Safety

Operational Procedures and Safety Description

Technical Terms
The learner will be able to use correct technical terms to describe the products, procedures, and equipment used in food science.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 4.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 8, 9 [Textbook].

Maintaining the Work Station
The learner will be able to describe appropriate procedures for handling, cleaning, and maintaining the work station.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 4.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 7 [Textbook].

Quality Control
The learner will be able to describe and perform operational procedures related to quality control, inventory control, maintenance, and storage.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 4.4

Reduce and Prevent Accidents
The learner will be able to demonstrate procedures to reduce and prevent accidents.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 4.9

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 5 [Textbook].

Lifting and Handling Procedures
The learner will be able to explain and demonstrate procedures, such as explain and handling, to reduce and prevent accidents.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 4.10

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 5 [Textbook].

Handling Accidents and Emergencies
The learner will be able to describe procedures for handling accidents and emergencies.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 4.11

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 5 [Textbook].

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Food Safety and Sanitation

Food Safety and Sanitation Description

Food Handling Procedures
The learner will be able to demonstrate safe and sanitary procedures in all food handling, including food storage, production, service, and cleanup.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 6.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 5 [Textbook].

Personal Grooming and Hygiene
The learner will be able to demonstrate and maintain standards in personal grooming and hygiene as required by health codes.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 6.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

Food-Borne Illnesses
The learner will be able to identify and analyze types of food-borne illnesses and potential causes and methods of prevention.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 6.4

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 5 [Textbook].

Sanitary Procedures
The learner will be able to demonstrate sanitary procedures for cleaning and storing tools, appliances, and equipment.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 6.5

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 5 [Textbook].

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Nutritional Needs

Nutritional Needs Description

Nutritional Principles and Concepts
The learner will be able to describe basic nutritional principles and concepts.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 7.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 2 [Textbook].

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Dietary Needs

Dietary Needs Description

Food Guide Pyramid
The learner will be able to describe the Food Guide Pyramid and ways to use it in making dietary decisions.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 8.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 [Textbook].

Planning Diets
The learner will be able to plan diets that apply the concepts and principles of approved dietary guidelines and food guides.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 8.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 3 [Textbook].

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Food Preparation

Food Preparation Description

Cooking Terms
The learner will be able to explain cooking terms used in formulas and recipes.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 11.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 12 [Textbook].

Tools and Equipment
The learner will be able to identify tools, utensils, appliances, and equipment according to their function.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 11.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 8, 9 [Textbook].

Measuring Foods
The learner will be able to use correct procedures for measuring a variety of tools for weight and volume with standard equipment.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 11.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 12 [Textbook].

Knife Safety
The learner will be able to practice techniques for using knives safely.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 11.4

Equipment Storage
The learner will be able to describe the proper use, care, and storage of tools, utensils, appliances, and equipment.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 11.5

Maintaining Work Areas
The learner will be able to organize and maintain individual work areas.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 11.6

Preparing Ingredients and Equipment
The learner will be able to assemble and prepare ingredients, equipment, tools, and supplies.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 11.7

Converting Recipes
The learner will be able to convert recipes to increase and decrease a quantity.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 11.9

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 12 [Textbook].

Following Recipes or Instructions
The learner will be able to prepare a variety of foods and beverages by following recipes or instruction.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 11.10

Food Storage
The learner will be able to describe how to hold or store food until it is needed.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 11.11

Presenting Food
The learner will be able to prepare food for assessment.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 11.12

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Communication Skills

Communication Skills Description

Interpersonal Skills
The learner will be able to describe interpersonal skills that enhance relationships at the work site, such as working cooperatively, communicating effectively, sharing responsibilities, and exercise leadership.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 15.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

Ways to Resolve Conflict
The learner will be able to explain ways in which to resolve conflicts, use negotiation skills, and communicate resolution across gender, age, and cultural groups.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 15.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

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Thinking and Problem Solving Skills

Thinking and Problem Solving Skills Description

Problem-Solving Strategies
The learner will be able to consider multiple options for completing work tasks and applying appropriate problem-solving strategies to work-related issues.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 16.2

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

Creative Thinking Skills
The learner will be able to apply creative thinking skills to identify and present new ways to perform work effectively.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 16.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

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Teamwork and Leadership

Teamwork and Leadership Description

Benefits of Teamwork
The learner will be able to identify the characteristics and benefits of teamwork and citizenship in the workplace.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 18.1

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

Effective Strategies
The learner will be able to identify and practice strategies for effective teamwork, leadership, and citizenship in the workplace.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 18.3

Instructional Resources

·	Guide to Good Food, Goodheart-Wilcox, 2000, Chapter 6 [Textbook].

Teamwork Skills
The learner will be able to develop skills in teamwork.

Strand	Scope	Source
Food Science, Dietetics, and Nutrition	Master	CA: HECT Challenge Standards, 2000, Grades 9-12, Food Science, Dietetics, and Nutrition 18.4

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