SYLLAYBUS 2016-2017

FOOD & NUTRITION/CLOTHING & TEXTILES

General Description of This Course

Food and Nutrition - This course introduces basic knowledge and skills in the areas of food identification and preparation. Emphasis is placed on the concepts and principles related to the identification of foods, safety of food preparation, and food storage.

There is a $25 lab fee due within the first week of school for this class. This will cover food for labs, cleaning supplies,cooking utensils and sewing notions.


Clothing and textiles – This course focuses on the fundamental principles of apparel and craft construction, design, fabric characteristics, and the reuse and recycling of materials. Students will be required to construct a fabric project. Students will choose their projects from a list of teacher approved quilts, basic garments, and other craft items that will allow the students to use the basic sewing skills taught in class. Students will also be able to monogram an item of their choosing. Students will be required to purchase the fabric and supplies needed for their chosen project. The cost of this will vary by the student's choice of projects.

General Objectives

Food and Nutrition – Students will discover the impact of food on daily life and the influence of culture and technology on available food choices. Recognition and practice of safety and sanitation are a major component of this course as well. During this course you will gain the skills needed for reading and interpreting recipes, measuring units and tools, preparation tasks, and time management. Students will also develop the skills necessary for selecting and preparing vegetables, preparing eggs in various dishes, cooking poultry, and baking. This class will also look at the foods native to different parts of the United States and Canada.


Clothing and Textiles – Students will recognize the aspects of fashion and what influences fashion. The role of color will also be studied in relation to fashion in general and in the student’s own wardrobe. Sewing equipment will no longer be foreign; students will learn what those “things” are and how to use them. Students will learn how to choose the right fabrics for projects and the importance of correct measurements. After learning these things they will demonstrate their new found sewing skills through the making of a quilt or other fabric project. Those brave enough to make a quilt will not be required to take the final in this section of the class.

Course Expectations

Upon completion of this class students will have become independent and flexible learners who can use their creativity in problem solving. They will also be able to take the experience gained in my classroom and connect it to life outside of school.

Makeup Procedures

If you are absent, you should see me the day you return – not the first day you have my class after you return. If there are assignments to be made up you have three days to turn that assignment in to me – not three class periods. If an assignment was due the day you were absent, it is due to me the day you return – not the first day you have my class after you return. If assignments are not made up within the aforementioned parameters, then the assignment will receive a zero.

Cooking labs are a large part of the grade in this class and should avoid being missed. If however, a lab is missed you must see me to make arrangements the day you return to school. In most circumstances you will be required to purchase the supplies needed, complete the lab at home, and bring in the finished product with a written report describing your procedure in detail. Trust me, it’s simply easier to be here on lab days – and of course so much more fun!

Classroom rules and procedures

•Respect God, yourself, and others around you.

•Allow me to teach and others to learn.

•Be on time to class and be prepared.

•You may leave class when I dismiss you, not when the bell rings.

•Don’t cheat – remember you are only cheating yourself. The penalties for cheating are in your student handbook and they will be enforced. All St. Louis students are expected to abide by the honor code set forth by the school.

•Turn in all work when it is due. Late homework will not be accepted.

•All assignments should have your name, date, period, and course title in the upper right hand of each page.

•All work should be typed or written legibly – I can’t grade what I can’t read!

•Be on time for class and be ready to learn when the tardy bell rings.

•You will be allowed one hall pass per quarter.

•This is a class that lends itself to participation, so I expect all students to do so.

•See me if you need help – it’s what I am here for!

Classroom Safety and Sanitation Procedures

These procedures apply to working in the cooking lab and are for the safety and health of you and everyone in the class. We will go over a more detailed list once labs begin.

•Hair must be tied back

•No jackets or loose sweaters

•No jewelry

•No nail polish or fake nails (or bring in your own disposable gloves)

•No sitting on the counters or tables

•All members of the lab team are responsible for the cleanliness of their kitchen area. No student will be dismissed until I have inspected your kitchen.

• Do not go into any cabinets, drawers, refrigerators, or closets unless told to do so.

•Whatever you use in the kitchen, will be your responsibility for cleaning and putting away.

•Whatever trash you create in the kitchen becomes your responsibility to dispose of correctly. If you see trash that has not been tended to, step up and throw it away as well.

•No arguing over who does what – make a plan and stick to it.

Evaluation Procedures

Grades are determined on a points earned/points possible basis. Labs, projects, tests, and homework are all part of the grades you will receive in this class.

Class Materials

Charged tablet, a section of a binder or a folder for keeping class materials in, loose leaf paper, and something to write with.

When we start sewing you must have all of your materials here and be ready to work!

Patina Guidry

Office hours: 7:20 – 7:40 A.M. This may change due to conferences, meetings, or supply shopping.