CHEMISTRY OF FOODS: A NEW OFFERING
AT SHS!!!
H333/S333: An Integrated immersion
in ALL aspects of the Food Service Industry
Recipes, Newsletters, Pictures!!!!!
We got 'em all!!!
(Link to
Sanitation Helper)
( Link to other helpers...including
pictures from Finals, Jan. 04)
Pictures from Finals, Jan. 05!
| Chemistry of Foods provides students the opportunity to participate
in the food preparation process while learning the scientific basis of
the chemical and biological processes involved in the culinary arts.
Students completing this course will attain Food Safety Certification status
by building on and applying the concepts of food preparation and bacteriology.
This course will provide guided practice and certification for the student
who is choosing the profession while providing an overview of the restaurant
industry for the student who is still expanding their horizons.
Sudents will apply what they learn through participation in an in-house
restaurant/catering component. The class meets two consecutive periods,
and is team taught by teachers from the Family and Consumer Sciences and
Science departments. Students enrolled in the course will have a
common lunch period to allow for flexibility on production days.
PREREQUISITE: 2 years of science, and 1 year of foods
LEVEL: 3,4 |
Chem of Foods Units:
1. The Wonderful World of Chemistry and Foods |
| 2. Food Born Illnesses and Bacteriology: What's Growing Could
Kill You! |
| 3. Breads and Baked Goods: A Tiskit a Taskit, Put a Biscuit in
my Basket. |
| 4. Flours and Pastas: Oodles of Noodles |
| 5. Soups and Stocks: The Cream of the Crock |
| 6. Meats: Aged and Fresh, A Cut Above the Rest |
| 7. Farm Fresh: The Eggs-alent Dairy air |
| 8. Food Sanitation Certification |
| 9. The Power of Cheese |
| 10. Agriculture: Waves of Grain to Market, to Market |
| 11. Fats: Parkay, Butter, and So Much More! |
| 12. Desserts and Candies: Sweets For Everyone |
| 13. Chocolates: Sweet Revenge |
| 14. Service: Tips With a Smile |
| 15. Restaurant Design: What Can We Do With 2,000 Square Feet? |
| 16. Food Industry Careers: The Future Is Calling You! |
|
Period 4
|
Period 5
|
Period 6
|
| Section A students:Chem of Foods, Chem |
Section A students: Chem of Foods, Foods |
Lunch |
| Section B students: Chem of Foods, Foods |
Section B students: Chem of Foods, Chem |
Lunch |
Course material from both classes relate
to a Topic, Like BREAD!...
|
Chemistry of Foods: Foods
|
Chemistry of Foods: Chemistry
|
| Purposes of Ingredients in Bread |
Analysis of Flour: Starch, Protein, Gluten |
| Leavening agents: Baking soda, Baking powder, yeast |
Polymers and kneading the dough |
| Soda bottle yeast demonstration |
Chemical reactions and yeast metabolism |
| Rising times: Cool rise, warm rise |
Reaction rates in living systems |
| Make and Bake Bread! |
Make and Bake Bread! |
This course provides 1 credit in foods
and 1 credit in science. The science credit translates to 1 year
of an elective lab science at most colleges. This course will
be taught by Kerry Frost and Ken Turner; we hope to see you in class!
Ken Turner's Web Page
SHS Home Page
Kerry Frost's Web Page
|