FACS

Family & Consumer Science (FACS)

Teacher: Misty D. Maruska

Misty_maruska@rdale.org


Foods 1 Course Description:

This course places an emphasis on cooking basics and food choices for good nutrition and personal health.  We learn fundamental cooking techniques and nutrition basics.

Learning Targets:

  • Safety and sanitation procedures that are essential in preparing foods.

  • The importance of time management when preparing of food.

  • The importance of teamwork in planning, preparing, and serving food.

  • The utilization of equipment, terms, and procedures necessary to prepare food safely.

  • Basic nutrition principles essential for good health.

  • How reading, math, and technology are essential to food preparation.

  • The appropriate rules of social conduct and respect for others through etiquette.

Pictures of Food

Foods 2 Course Description:

Students taking Foods 2 will explore the multi-cultural aspects of food by preparing and sampling foods typical of selected major cuisines. Attention is given to geography, climate, and the history of each culture studied. A variety of ethnic foods are prepared which may include Asian, Italian, Mexican, French, German, Soul, Greek, Scandinavian, as well as vegetarian food choices.


Learning Targets:

  • Safety and sanitation procedures that are essential in preparing foods.

  • Different cooking techniques and equipment used for foods worldwide

  • Different food customs, food choices and habits of people from different regions of the world.

  • Factors that affect food customs, food choices and habits of people from different regions of the world

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