Mrs. Jeanne Persinger

Phone: 704-260-6720 ext. 45316


Degrees and Certifications:

BS Family and Consumer Science Education; Special Education K-12 certification

Mrs. Jeanne Persinger

Update - April 2, 2020
Hello to all my Foods II students and parents.  Thank you to my students for checking in on Canvas.  I still have not heard anything from the county about a video site we can use to meet.  Stay tuned.  I will be adding new content next week on Canvas, with a few assignments.  
Please take care. Wash your hands well, like you know how to do.  Wipe those cell phones down daily, too!  If you cook something for yourself or the family, send me a quick message through Canvas or an email and let me know.  Watching you cook in the kitchens is the thing I miss the most! 

Foods II

  • In this course students experience the cross-section of nutrition science and food preparation, while building skills for an expanding range of career opportunities. Emphasis is placed on health and social responsibility while improving the way people eat. Students explore food protection, nutrients, life cycle nutrition, sports nutrition, medical nutrition therapy, and American and global foodways. English/language arts, social studies, mathematics, science, technology, interpersonal relationships are reinforced. Work-based learning strategies appropriate for this course include apprenticeship, cooperative education, entrepreneurship, internship, mentorship, school-based enterprise, service learning and job shadowing. Family, Career and Community Leaders of America (FCCLA) competitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences.  We are in lab 1 to 2 days per week.  This curriculum is designed by the NC Department of Public Instruction.  The post-assessment is a 100 item multiple-choice test administered through the NC Instructional Management System.

    Students are expected to carry their knowledge of kitchen safety, measuring techniques, basic cooking terminology, following a recipe, and their cooking skills learned in Foods I into Foods II.
    The syllabus for Foods II can be found in the documents link on this web page.
     Link Disclaimer:
    • "The school system retains control over what links will be placed on system-related websites;however, the linked sites themselves are not under control of the school system, its agents or its employees. The school system is not responsible for the contents of any linked site, any link contained in a linked website, or any changes or updates to such sites. The school system provides links as a convenience, and the inclusion of any link does not imply endorsement of the site by the school system. The school system reserves the right to remove or restrict any links."


    Fall Schedule:
    1st block - Foods II
    2nd block - Foods II
    3rd block - Planning
    4th block - Foods II
Last Modified on April 2, 2020