Oxford High School

Courses in Family and Consumer Science

#        Cultures and Cuisine  (9-12)            Semester            .5  Credit

This course allows more time for individual work by students in the development and preparation of regional and foreign recipes.  Through the medium of food preparation, students will develop an understanding of relationships between people of various regions of the world.  Students will study the interaction that tradition, culture, climate, and geography have on food choices of various countries of the world and regions of the United States.  Laboratory work will provide the opportunity for students to become familiar with kitchen tools, equipment, terminology, and safety and sanitation procedures.  Time management skills will be emphasized.

1. Enduring Understandings (broad ideas, usually grounded in the discipline):

• Strengthening the well being of individuals and families across the life span;
• Becoming responsible citizens and leaders in family, community, and work settings;
• Promoting optimal nutrition and wellness across the life span;
• Managing resources to meet the material needs of individuals and families;
• Balancing personal, home, family, and work lives;
• Using critical and creative thinking skills to address problems in diverse family, community, and work environments;
• Successful life management, employment, and career development;
• Functioning effectively as providers and consumers of goods and services; and
• Appreciating human worth and accepting responsibility for one’s actions and success in family and work life.
   

2. Course Specific Goals (aligned with Content Standards):

• Explore various cultures and the foods that are common to their region.

• Gain understanding of why certain foods are common to particular regions.

• Explore student ancestral culture and cuisine.

• Utilize research tools and techniques to assess, evaluate and synthesize information in order to answer questions, solve problems, and/or defend positions.

• Demonstrate the ability to identify and analyze problems and support conclusions using appropriate methods and technology.

• Utilize technology to research and communicate effectively.

• Demonstrate the ability to express themselves creatively.

• Demonstrate the ability to broaden their own intellectual interests.

• Demonstrate knowledge of other cultures.

• Acquire the knowledge necessary to live a healthy life.
   

3. Expected Performances (aligned with state Expected Performances

• Learn safety, sanitation, and personal hygiene as it relates to handling foodsafely.

• Become familiar with kitchen tools, equipment, terminology, and safety and sanitation procedures.

• Learn about the cultures of the world through food preparation

• Experience leadership in production.

• Work cooperatively with others.

Cultures and Cuisines: Scope and Sequence Calendar