This content within this course is the study and practical application of meal planning, preparation and service with regard to budgetary guidelines, nutritional balance, food quality, and individual preference, as influenced by culture.

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 food and nutrition cultural characteristics for various ethnic, geographic, and religious backgrounds.

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 the various types of contemporary meal service.

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 - Describe the theories of sound meal management principles as they affect modern day meal planning and preparation. 

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 - Describe your understanding and appreciation of cultural diversity in relation to nutrition, food selection, customs, and meal planning. 

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 an ability to compare food costs and food quality as applied to nutrition, budgeting “money, time, skill and energy available for meal preparation” and the diners’ food preferences.

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 the ability to write and evaluate meal plans in relationship to nutrition, texture, color, temperature, taste, and shapes of various foods.

Using the attached template, create a lesson plan.