Nutrition and Wellness is an introductory cooking and nutrition course that meets every other day for two semesters. Students will learn information about food handling, preparation, and storage as well as the science behind why food does what it does. Basic nutrition and wellness principles will also be explored. Lessons are designed to meet Family and Consumer Science standards and indicators as set by the Indiana State Department of Education. Charts verifying curriculum alignment are available upon request.

1. Canned fruit pie filling for Thanksgiving pie
2. Powdered sugar and candy for Gingerbread Houses
3. Miscellaneous items for "Free Cook Days"

These are all popular assignments, but are too costly for the food budget. Please note that in each situation where students are asked to bring in supplies, they end up with a product that they keep for themselves or share with their family.

The students that struggle in this course are the ones that do not make up work they have missed. If you are absent, it is your responsibility to check with the instructor about make up work. If a lab experience is missed, the student must make up the lab at home. The student needs to get the recipe that was used in class. The family must supply the ingredients, but the family gets to eat all of the assignment except a small sample that the student must bring in for evaluation. Students will not be eligible to participate in a lab if they have any missing assignments for the unit. If a lab is missed for this reason, it may not be made up except in the case of an excused absence.

Cooking labs make up 50% of the grade. Each lab has two components that are considered when assigning a grade. Each lab group is graded on their product as well as the process by which they arrived at the product. Sometimes a product may not be very good, but the group figured out what went wrong and how to prevent it from happening again. It is apparent that learning has taken place even though the food product may not be of very good quality. A clean apron must always be worn during a lab. If a student does not have their own clean apron, they will lose 5 points from the lab grade.

Grades are earned by:

• Cooking Labs (50%)
• Tests (25%)
• Written Assignments (25%)
• Written Research Assignment (considered a lab grade)
• Final Exam (calculated as @5% of the semester grade)

Each unit will follow a pattern of reading assignments, written assignments, demonstrations, and lab experiences, which will be followed by a test. Below is a list of possible cooking labs and other topics that will be covered in nutrition and wellness.

1. Cookies 1. Yeast Breads

2. Quick Breads 2. Pasta Buffet

3. Two-Crust Fruit Pies

First Semester Topics Second Semester Topics

1. Safety/sanitation in kitchen 1. Nutrition BINGO

2. Preparation techniques 2. Menu planning

3. Six basic nutrients 3. Sports nutrition

4. Nutrition analysis 4. Entertaining

The rules that are stated in the student handbook will be adhered to in the nutrition and wellness class. Students may bring a beverage to class on days that labs are scheduled. Otherwise food and drink will not be allowed.

The instructor may be contacted by calling BHSN and leaving a message or by e-mail. Contact information is provided on the top of this course syllabus.