FOOD SCIENCE 2010-2011
PUBLISHED RESULTS

 The Art and Science of food and food prep including ingredients, tools, and techniques from the world of foods.

This is NOT your mom’s cooking class!

 EXPECTATIONS

• Approach Food Science as an adventure into the how and why of foods you like, may learn to like, and may try for the first time.
• Food is a passionate, personal experiences for all…treat it as such.
  It is OK not to like something, just know WHY you don’t like it.
• LEARN as much as you can about as many foods as possible.

 ACTIVITIES

• Complete food safety activity and follow all applicable rules related to course topics.
• Researching ingredients and techniques from various foods and their origins/applications
• Compile presentations related to current food topics.
• Experience media related to food and food science.
• Experimenting with different preparations of foods and interactions of ingredients
• Analyzing food content for nutrition, taste, and other culinary qualities

 SEQUENCE (subject to change)

2 week units centered on a specific food or technique

•          Days   1-3 researching and compiling resources related to the topic

•                     4-5 experimenting with ingredients or techniques of the topic

•                     6-8 preparing a food within the topic for analysis       

 GRADING:

• Notebooks including but not limited to resources, documentation, and results from unit topics
• Written analyses of food topics graded, judged, etc
• Participation in class activities and presentations
• Out of class activities (homework or field studies)

 Possible topics