Course Outline

1. Financial and Resource Management Unit

1. Goal Setting/ Decision Making  

2. Budgeting Money

3. Debt card vs. Credit Card

4. Applying for Employment/Job interviews

    

2. Culinary Unit

1. Nutrition, Meal Planning

2. Kitchen Safety and Food Poisoning*

3. Time Management and Team Work

4. Recipes and Measurement

*Students will be receiving safety contracts for these units of study. They must follow all safety rules at ALL times. If students fail to follow these rules they may be required to complete alternative assignments. The duration of the theses assignments will be based on the severity of their actions.

Procedures for Evaluation

1. Projects
2. Cooking labs
3. Class work/ Folder checks
4. Class Participation/Muffin minute

Grading Scale: District Grading Scale

A = 93% - 100%

B = 85% - 92%

C = 77% - 84%

D = 70% - 76%

F = 0% - 69%

Procedures for Evaluation

1. Projects

2. Cooking labs

3. Tests/Quizzes

4. Class work/Folders

5. Class Participation/Muffin minutes

*Students will be receiving safety contracts for these units of study. They must follow all safety rules at ALL times. If students fail to follow these rules they may be required to complete alternative assignments. The duration of the theses assignments will be based on the severity of their actions.

Grading Scale:

A = 93% - 100%

B = 85% - 92%

C = 77% - 84%

D = 70% - 76%

F = 0% - 69%