• FLOUR POWER                               One semester/daily                          .50 credit

     

    COURSE DESCRIPTION:  Various cooking and baking techniques will be taught regarding foods with flour as the main ingredient. Ingredient purpose will be explored. Food products will include no­-bake items, muffins, pancakes and crepes, yeast breads, gravy and white sauce, cookies, cakes, and pies. 

    INSTRUCTOR:  Carol Schulley    cschulley@kasd.org

    Available during CONNECTIONS, during my lunch period, after school (by

    appointment only).  Remember I only arrive at the High School about the middle of 3rd period.

     

    COURSE OBJECTIVES

    1. Demonstrate working knowledge of kitchen appliances and utensils.
    2. Demonstrate leadership skills and the ability to work cooperatively in the development and implementation of recipes.
    3. Demonstrate working knowledge of the purpose of basic ingredients in flour-based recipes.
    4. Develop working substitutes for recipe ingredients based on proper nutrition.
    5. Demonstrate a variety of baking techniques.

     

    METHOD OF INSTRUCTION:  Information will be obtained through online research, books, videos, and direct instruction. Instructor will demonstrate baking techniques for each unit. Students will prepare a variety of recipes and complete laboratory forms critiquing the final product.

     

    COURSE TOPICS

    Kitchen safety and cleanliness                                     Cookies

    Foodborne illnesses                                                    Pizza dough

    Ingredient purpose                                                    Yeast bread

    Muffins                                                                     Phyllo dough

    Pancakes and crepes                                                 Cakes

    Scones and biscuits                                                   Pies

    Quick bread

     

    GRADING

    1. Class participation
    2. Class research
    3. Cooking labs
    4. Quizzes
    5. Projects and Tests

     

    STUDENT EXPECTATIONS

    When I am giving directions, no one else is talking!!!

      • Wait your turn when someone else is talking.
    1. Cooking is a privilege, not a right.  Students must earn the right to cook in a lab by demonstrating subject knowledge, and also, by following the rules.
    2. Be prepared.  Points will be deducted from the student’s assignment, project, etc. if the student does not have the proper materials for class.
    3. Follow directions.  I reserve the right to give a student an assignment in place of a lab or activity if the student has not been paying attention to directions.  Failure to follow directions properly could jeopardize the safety of all students.
    4. Safety first!  It is imperative that students follow directions, pay attention, never leave their seats without permission, and not speak unless given permission to ensure the safety of everyone.
    5. Work will be done and turned in on time. 
    6. Everyone will do his/her fair share.  The same person will not do dishes every time their group cooks.  Anyone who does not do their fair share will it out a lab and do seatwork.
    7. Classes do not cook and eat every day.  If you chose to take this class to cook and eat every day, you are in the wrong class.
    8. Wash hands frequently

                 Wipe down the tables and counters before cooking.

                 Long hair must be tied back or you will not cook.

                All ingredients will be provided for recipes prepared in class. However, food  NOT required for YOUR recipe is NOT to be taken, eaten, or used.

     

    Grading Policy

     

    1. Classwork and quizzes count for 30% of your final grade. Tests, cooking labs, and projects count for 70% of your final grade.
    2. Homework assignments will only be accepted on the day they are due; absolutely no late work will be accepted.  If you are absent on the day you are to turn in an assignment, it is due the following school day.
    3. All projects must be handed in on the due date.  Projects will be accepted up to 3 school days after the due date at a loss of 5 points each day.  If you are absent on the due date, you must hand it in the next school day.
    4. If you are absent, it is your responsibility to find out what work was missed and make arrangements with me to get your work or take your test.  You have only 3 school days to make up tests and quizzes or you will receive a zero!
    5. Tests can be re-taken after remediation with the teacher. You have 10 days to complete remediation and re-take the test.
    6. Projects CANNOT be re-done and re-submitted.
    7. Write Absent on top of the assignment when you turn it in. Assignments can be put on my desk or in my mailbox in the main office.
    8. Anyone caught cheating will be given a “0” for the assignment.  The 2nd offense will result in disciplinary action.