GTCC  Sample Vocational Education Curriculum

Family and Consumer Science Objectives

Foods and Nutrition

Note:  The outlines content may be taught as a semester course or may be integrated as a unit in comprehensive courses.

Performance-Based Standards: Using reading, writing, listening, speaking, and technology skills students will:

1. Research and apply safety and sanitation practices in the kitchen.

2. Interpret recipes and demonstrate proper use of kitchen equipment.

3. Incorporate and apply meal planning strategies.

4. Appraise the principals of basin nutrition.

5. Investigate cultural aspects of food selection and preparation.

6. practice food preparation skills in a laboratory setting.

7. Explore career opportunities in the field of food and nutrition.

Concepts	Objectives
FCS.01   Safety and Sanitation	FCS.01   Safety and Sanitation
fn.01 Kitchen Safety and Sanitation	fn.01 Demonstrate knowledge of kitchen safety and sanitation.
fn.02 Personal Hygiene	fn.02 Exhibit appropriate personal hygiene.
fn.03 Food Borne Illnesses	fn.03 Identify causes and symptoms of food borne illnesses.
FCSfn.02   Recipes and Equipment	FCSfn.02   Recipes and Equipment
fn.01 Measuring	fn.01 Exhibit accurate dry and liquid measuring.
fn.02 Cooking terms	fn.02 Define cooking terms.
fn.03 Recipes Directions	fn.03 Accurately follow recipe directions.
fn.04 Equipment Use and Safety	fn.04 Demonstrate use and care of kitchen equipment.

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