Classroom & Laboratory Management
Resources Pre-Assessment Classroom Member Diversity Kitchen Equipment and Lab Procedures Importance of Mathematics in Home Economic Nutrition and Food Science Classes Reading a Recipe and Measuring Safety and Food Sanitation Keeping the Nutrtion and Foods Science Lab Evironmentally Safe and Clean
Scope and Sequence Examples

Samples of scopes and sequences are given to help beginning teachers, or others, if teachers wish to use them.  Some are more appropriate for junior high and some are more appropriate for high school.  All teachers need to develop his/her own to meet class requirements.

SAMPLES OF SCOPE & SEQUENCE

Designed for a BLOCK (1 and 1/2 to 2 period) programs

Monday

Tuesday

Wednesday

Thursday

Friday

Introduction Game

Popover Veggies

Rules and Guidelines

 

Safety and Sanitation (film)

Equipment Cooking Terms

Pre-test

 

Kitchen utensils

Cooking terms

Recipes

Measuring Demo

Test

 

Kitchen/lab rules

Lab organizing Lab sheets

Market orders

 

Measurement Demo

Cookie lab to  use measurements

 

Management Review

Kitchen Safety

Safety Hazard Worksheet

 

Management test

Pigs in Blanket

Fraction Assessment

 

 

Designed for a STANDARD, TRADITIONAL daily program

Monday

Tuesday

Wednesday

Thursday

Friday

Introductions

Disclosure Documents

Disclosure Documents cont.

Pretest

Popovers

Lab and Assignment Sheets

Equipment

Equipment -Pretest

Differences

Tools of Trade

Safety Scramble Hunt

Cleanliness Rules

Sandwich demo

Fraction Assessment

Sandwich labs

Goop Lab

Discussion and Evaluation

Measuring Demo

Terms

Eclair Recipe Worksheet

Lab

Safety and Sanitation

Hazards Film

Dishwashing Film

Inspector List

Mystery Game

Pigs in Blanket

Journals due

Test

Utah State Board of Education ~ Family and Consumer Sciences ~ 250 East 500 South ~ P.O. Box 144200 ~ Salt Lake City, UT 84114-4200
Introduction Pre-Assessment Classroom Member Diversity Kitchen Equipment and Lab Procedures Importance of Mathematics in Home Economic Nutrition and Food Science Classes Reading a Recipe and Measuring Safety and Food Sanitation