This content is the study and practical application of the preparation of foods to provide optimum nutrition and eating satisfaction.  Study and preparation based on chemical and physical properties of foods as well as reactions to temperature, technique and technology.

As a candidate with signifigant education, experience or a combination of both this alternative option gives you the ability to document your experiences in meeting the core objectives of the course and share created evidence.

In objective 5 Lesson Plan 1 & 2 you will choose content from two very distinctive areas of Family Consumer Science and develop the content of the lesson, using secondary content standards from the discipline and you will record a portion of each lesson to upload as evidence.

Objective 1 - Describe the theories relative to food composition in the preparation of food.

In one paragraph explain how your education and experience meets the program objective as described above.  

In a second paragraph briefly address the objective.

Provide specific examples and optionally supporting documents.

Objective 2 - Explain information on the nutrition label of food items.

In a paragraph or two address the objective and how you would incorportate it into a lesson plan.

Provide specific examples and optionally supporting documents.

Objective 3 - Define the basic principles of food science.

In a paragraph or two address the objective and how you would incorportate it into a lesson plan.

Provide specific examples and optionally supporting documents.

Objective 4 - Descibe the influence of socio-economics, cultural and psychological factors on food choices.

In a paragraph or two address the objective and how you would incorportate it into a lesson plan.

Provide specific examples and optionally supporting documents.

Lesson Plan #1

Objective 5 - Demonstrate food safety and quality guidelines and prepare foods according to those guidelines focusing upon the nutrient composition of foods and how to prepare foods to retain nutrients.

Using the attached template, create a lesson plan and create a video recording.

You will record the delivery of this lesson plan as evidence.  Please edit your recording of the lesson plan to no more then 7 minutes and upload here.

Lesson Plan #2

Objective 5 - Demonstrate basic concepts and procedures used in various cooking methods. Prepare foods using different cooking techniques and flavor combinations. Consider including the evaluation of food products using known standards for texture, color, shape and appearance.

Using the attached template, create a lesson plan and create a video recording.

You will record the delivery of this lesson plan as evidence.  Please edit your recording of the lesson plan to no more then 7 minutes and upload here.