Phone: 704-260-6720 ext. 45316
Degrees and Certifications:
BS Family and Consumer Science Education; Special Education K-12 certification
Mrs. Jeanne Persinger
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:
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Fall Schedule:1st block - Foods II2nd block - Foods II3rd block - Planning4th block - Foods II