Steeleville High School -Home Economics II Semester 2

Prerequisites: 10 th – 12 th grade enrollment/completion of Orientation to Family and Consumer Science and Food and Nutrition I
Level: 10 th - 12th Grades
Credits: .5 – vocational

Additional: This course is accepted as a vocational credit for h.s. graduation

This course is accepted as an elective credit for college admission

This course is not eligible for credit by the NCAA

Southwestern Illinois College Dual Credit Available – Food Service Sanitation CUL 116

Course Description

This is a second level course that enables students to continue their study of foods and nutrition. Students in this class continue to work in the lab environment studying preparation techniques. Students will have the opportunity to receive dual credit for this class. By successfully completing the Illinois Department of Public Health Food Service Sanitation Exam students will receive one free unit of college credit through SWIC and a become able to apply for a Food Service Sanitation License through the State of Illinois Department of Public Health. The first 4-5 weeks of the course is devoted to the safety and sanitation of food.

Possible topics covered from the text Guide to Good Food and Applied Food service Sanitation include:

Temperature Danger Zone
Holding and Storing Times and Temperatures
Cooking Temperatures
HACCP Procedures
Potentially Hazardous Foods
Type of Food Borne Illnesses
Maintaining Safe Facilities
Proper Use of Equipment
Employee Standards
Yeast Breads
Quick Breads
Cooking with Dairy Products
Cooking with Eggs
Foods and Cuisine from Around the World
Grain Foods
Soups, Salads, and Casseroles
Preserving Food

Assessment

This class is taught through lecture, discussions, demonstrations, videos, and readings. Students are given guide-sheets and other related handouts for each unit. This class uses visual presentations to help students understand the written concepts. Hands-on activities, such as the food labs, food science labs, and demonstrations help the student to learn by doing. Written tests are given at the end of each unit.



SHS Home	Foods and Nutrition	Courses Home
Prerequisites: 10 th – 12 th grade enrollment/completion of Orientation to Family and Consumer Science and Food and Nutrition I Level: 10 th - 12th Grades Credits: .5 – vocational Additional: This course is accepted as a vocational credit for h.s. graduation This course is accepted as an elective credit for college admission This course is not eligible for credit by the NCAA Southwestern Illinois College Dual Credit Available – Food Service Sanitation CUL 116 Course Description This is a second level course that enables students to continue their study of foods and nutrition. Students in this class continue to work in the lab environment studying preparation techniques. Students will have the opportunity to receive dual credit for this class. By successfully completing the Illinois Department of Public Health Food Service Sanitation Exam students will receive one free unit of college credit through SWIC and a become able to apply for a Food Service Sanitation License through the State of Illinois Department of Public Health. The first 4-5 weeks of the course is devoted to the safety and sanitation of food. Possible topics covered from the text Guide to Good Food and Applied Food service Sanitation include: Temperature Danger Zone Holding and Storing Times and Temperatures Cooking Temperatures HACCP Procedures Potentially Hazardous Foods Type of Food Borne Illnesses Maintaining Safe Facilities Proper Use of Equipment Employee Standards Yeast Breads Quick Breads Cooking with Dairy Products Cooking with Eggs Foods and Cuisine from Around the World Grain Foods Soups, Salads, and Casseroles Preserving Food Assessment This class is taught through lecture, discussions, demonstrations, videos, and readings. Students are given guide-sheets and other related handouts for each unit. This class uses visual presentations to help students understand the written concepts. Hands-on activities, such as the food labs, food science labs, and demonstrations help the student to learn by doing. Written tests are given at the end of each unit.