In this bundle, you will have many files related to measurements, safety and sanitation, utensils identification, vocabulary, and a food lab make up form. While not a FULL unit for safety, organization, and sanitation, it’s a great way to enhance what you already have. I’m also including my syllabus/outline for my basic foods classes (I think it's always nice to see what other FACS teachers like to include in their classes).
Here's a quick list of the files included:
Cooking terms PPT
Food Vocabulary List
Foods AB Syllabus
Safety Comic Strip* with rules
Safety & Sanitation Test - using Socrative.com
*All files are editable except the comic strip and pdf of the safety test.
NEW: The safety test is accessable on Socrative (which is free) but you can also use the pdf as a print out if you don't have access to a computer/smart phone/tablet for students. The pdf file has the share code as part of the name. When you log into Socrative, go to "Manage Quizzes" and then "Import a Quiz." There you will add the share code which starts with a "SOC-####." You will be able to edit or use the test as is.
Standards met or enhanced when included in your curriculum:
National FACS Standards:
8.0 – Food Production and Services
8.2 – Demonstrate food safety and sanitation procedures.
8.3 – Demonstrate industry standards in selecting, using, and maintaining food production and food service equipment.
8.5 – Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
9.0 – Food Science, Dietetics, and Nutrition
9.2 – Apply risk management procedures to food safety, food testing, and sanitation.
9.3 – Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans.
14.0 – Nutrition and Wellness
14.1 – Analyze factors that influence nutrition and wellness practices across the life span.
14.3 – Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.
14.4 – Evaluate factors that affect food safety from production through consumption.
(And includes CCSS)