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Foods for Life I Syllabus

Family and Consumer Science

Classroom # 1208
E-mail address
Follow on twitter- @ARcampbell26
FCS Website

Philosophy of Teaching:
Family and Consumer Science is a discipline where we are building life long
learners while creating a safe and enjoyable environment. I as an FCS teacher I
like to stay disciplined, have fun and encourage collaboration and teamwork.

No race can prosper till it learns that there is as much dignity in

tilling a field as in writing a poem.
Booker T. Washington
Background of Mr. Campbell:
Mr. Campbell started his college career at Concordia University where he was majoring in
Physical Education while playing baseball for the Cardnels. After his second year at Concordia he
transferred to Madonna University where he switched majors to Family and Consumer Science
while playing baseball for the Crusaders for three years. After completing his degree, he worked
for an awards and promotional products company. In 2010, Mr. Campbell and his wife moved to
West Michigan after she accepted a position at East Kentwood High School. Mr. Campbell
worked from 2010-2014 at Kentwoods alternative education school as a Read180
paraprofessional while taking classes toward a Career and Technical Education Masters degree
which would allow him to complete a teaching certification along with the Masters degree. During
this time he accepted a position as the Site Supervisor at West K-7. In 2014 he completed his
student teaching at Holland High School, then took a position at West Ottawa where he taught
Parenting, Foods 1, Foods 2, & Home and Interior Design. This will be Mr. Campbells 2nd year
at Holland High School as a full time Family and Consumer Science Educator.
Mr. Campbell has been married for 5 years to his wife Stephanie Campbell who is also in
teaching. We have 2 children together under the age of 5; Claira Mae, and Emma Sue.

Core Values:

Character Development
Positive/Safe Environment

Class Norms - We will be creating as a Class

Course Description:
Foods for Life I is a one-semester course that will cover various topics
while students will create/prepare various meals that correlate to the
current unit. The course will discuss my plate and preparation
methods of the five areas represented on the plate. The following
units will be included: Kitchen Safety, Kitchen Basics, My
Plate/Nutrient Basics and healthy eating, Quick Breads,
Fruits/Vegetables and Vegetarian diets, Meats/Dairy and Eggs, and Culture
Standards Taught

9.2.5 Demonstrate practices and procedures that assure personal and workplace health and hygiene.
9.2.1 Analyze factors that contribute to food-borne illness
9.3.5 Analyze recipe/formula proportions and modifications for food production
9.6.4 Create standardized recipes
9.5.6 Conduct sensory evaluations of food products
9.3.1 Analyze nutrient re requirements across the lifespan addressing the diversity of people, culture, and religions.
9.3.2 Analyze nutritional data
9.4.2 Use nutritional data to support care planning
9.3.3 Apply Principles of food production to maximize nutrient retention in prepared foods.
9.5.3 Prepare food for presentation and assessment

Chrome-book will be used daily along with Google Classroom. You will be
expected to check your email and Google Classroom daily.
Foods labs are a privilege and can/will be taken away if needed
You will have papers, notes, group and individual projects, quizzes and
tests throughout the class. It would be wise to get a folder and keep all
your papers organized.
This class is group based so be ready to collaborate and work as a TEAM!
There will be 1 big PROJECT or assignment per unit
There will be a Summative assessment after each Unit.

Rubrics will be used to evaluate projects and activities. Attendance is
essential as this is a lab-based class. It is YOUR responsibility to
complete missing work and missed labs. If you are absent on lab days
you have 2 options: 1.) Written Essay, 2.) Home cooking makeup. Both of
these rubrics are posted on Google Classrooms. Late Assignments are an
automatic 25 % off.
25 % of your final grade will be based on class work. Your participation will
be based on making positive contributions to discussion, participating in labs,
being prepared with materials, and being on time with the completion of high
quality assignments.
75% of your final grade will be based on foods labs, quizzes, tests and some
assessment projects.
20% of your final grade will be the final exam. Final exam has two parts;
cooking/presentations and a written scan-tron exam.
Your work will be averaged and a grade assigned according to the following school policy scale:
100-93 = A
82-80 = B69-67 = D+
92-90 = A79-77 = C+
66-63 = D
89-87 = B+
76-73 = C
62-60 = D86-83 = B
72-70 = C59-0 = E

Labs are privilege and will be done not just for eating, but to learn the
basics of the kitchen, collaboration and teamwork.
We Cook twice a week starting during Unit # 2
You must maintain a 70% or higher overall grade in order to participate in
lab. Those that do not maintain this grade will earn their lab grade through
an alternative assignment. Grade checks every 2 weeks
Only use the amount the recipe is calling for, I only buy enough for ALL of
my classes.
The Kitchen is a place where dangerous accidents may happen so proper
behavior is crucial to prevent this accidents. Horseplay will not be tolerated
and will result in being fired from lab. Mr. Campbell will follow a 3 strikes
and you're out rule. If you hit 3 strikes lab will be taken away for the
remainder of the semester and may result in the removal of class.