Athens Drive High School
Family & Consumer Sciences Department
Miss Alexis Catanzano
919-233-4019
ACatanzano@wcpss.net
Course Title: Foods I
Recommended Credits: 1
Pre-requisites: None
Recommended Grade Level: 10-12
I update my grades on span regularly, if you need access to span please email JParrish@wcpss.net to receive login/password for span. The main office also has forms to obtain login/password.
Course Description: This course examines the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen and meal management, and food preparation. Skills in science and mathematics are reinforced in this course. Work-based learning strategies appropriate for this course include field trips, job shadowing, and service learning. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.
Course Standards: The four course standard areas are as follows:
1. Students will assess the importance of foods.
2. Students will explore Kitchen Resources.
3. Students will demonstrate food preparation.
4. Students will evaluate food management processes.
Textbook:
Kowtaluk, Helen, Food for Today. (2007). Creative Living, 8th ed.
Columbus, OH: Glencoe McGraw-Hill.
Bence, Deborah L, Guide to Good Food. (2008) 9th ed.
Tinley Park, IL: Goodheart-Wilcox.
Grading Scale:
A 100-93
B 92-85
C 84-77
D 76-70
F 69 and below
The grade your child receives depends on the total number of points each grading period. Each activity, homework assignment, test, quiz, multimedia presentation, etc. will have a point value. The points will accumulate during the entire term. The percentage of all the points possible that the student earned will determine their grade. The total number of points per grading period will vary.
Their breakdown of grade weights for the course are as follows:
1st Quarter: 40%
2nd Quarter: 40%
Final: 20%
Tests: 30%
Projects: 30%
Labs: 20%
Classwork: 20%
Course Requirements: In order to pass this course, students must achieve at least 70% as a final grade.
Academic Dishonesty: If a student is caught cheating on any assignment or exam in the course, they will receive a ZERO (0) for the grade.
Make-up Work Policy: Students will have three days to make up work missed due to absence. See me before or after class ONLY for the assignments. If you have a pre-planned absence, see me the day before the absence for the assignment(s). If you are absent for an extended period, we will make a schedule to allow time to make up all assignments. Alternative assignments may be given for missed laboratory assignments. You will receive a one in Span, until the assignment is made up. If the work is not made up it will receive a ten percent. If a student earns a 77% less on an exam or in the class, they will be assigned MGS on Mondays during A lunch. The student will have the opportunity to earn points back on their exam grade.
Work turned in Late: Except for unusual circumstances, late work will not be accepted from students and marked as a ten.
Important Dates: MGS Day: Monday Lunch A Tutorial: Friday Lunch B
Interims: Week of Feb 22nd & May 3rd
Report Cards: April 9th & June 16th
Open House: February 4th, 2010
Exams: June 2nd- June 8th, 2010
Early Release: February 3rd & March 10th
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