Ms. Stacee Rutherford

Courses for
Family and Consumer Sciences

 

‚ÄčFoods and Nutrition I
This introductory course is designed to provide rigorous and relevant learning experiences for students to study the principles of nutrition for individual and family health, fitness, and wellness. Students will gain knowledge and experiences in nutrition, food safety and sanitation, kitchen work centers, meal preparation, table service and etiquette, and appliance use.  Basic skills of math, science, and communication when appropriate in content will be highlighted.


Specific Topics:  Food Safety and Storage; Preventing Kitchen Accidents; Equipping the Kitchen; Using Recipes; Etiquette; Nutrition Guidelines; Keeping a Healthy Weight; Eating Patterns; Vegetarian Food; and Shopping for Food.

Foods and Nutrition II

This course is designed to assist students in making critical decisions about food, which contributes to health and well-being. Laboratory instruction is included as an application process. Practical problems addressed relate to attitudes toward food, nutrition facts, special health concerns and diets, management of food resources, preparation skills and careers in nutrition and food service.  Basic skills of math, science, and communication when appropriate in content will be highlighted.

Specific Topics:  Food Safety and Storage; Preventing Kitchen Accidents; Equipping the Kitchen; Using Recipes; Preparation Techniques; Cooking Methods; Sandwiches and Pizza; Salads and Dressing; Stir Fries and Casseroles; and Soups, Stews and Sauces; Dairy; and Beverages.

Culinary Arts I

This course will provide students with the basic skills required for entry level work in a bakery or pastry shop of a restaurant or hotel. These skills include: working in a safe and sanitary manner; working as part of a team; reading and accurately following a recipe; proper mixing,make-up and baking of yeast raised breads, cookies, cakes, pies and tarts; cake icing; basic decorating techniques using a pastry bag;plating techniques. Students will also explore various careers in the industry. Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. Basic skills of math, science, and communication when appropriate in content will be highlighted.

Specific Topics:  Food Safety and Storage; Preventing Kitchen Accidents; Equipping the Kitchen; Using Recipes; Preparation Techniques; Creative Additions; Baking Basics; Quick and Yeast Breads; Cookies, Cakes and Candies; and Pies and Tarts.

Culinary Arts II

In this course students will examine food safety, cooking methods, eating habits, and dietary guidelines of various cultures around the world. By investigating cultural, spiritual, and social influences on food choices students gain an awareness and understanding of diverse populations within our society.  Students will develop independent study projects and explore various careers available in the industry.  Critical thinking, practical problem solving, and entrepreneurship opportunities within the field of culinary arts are emphasized. Basic skills of math,science, and communication when appropriate in content will be highlighted.

Specific Topics:  Food Safety and Storage; Preventing Kitchen Accidents; Using Recipes; Preparation Techniques; Serving Food; Foods of the United States and Canada; Foods of Latin America and Caribbean; Foods of Western and Northern Europe; Foods of Southern Europe; Foods of Eastern Europe and Russia; Foods of Southwest Asia and Africa; Foods of South and Eastern Asia; and Foods of Australia and Oceania.