Human Ecology: Food and Nutrition

Course Outline Grade11

St. James Collegiate
1900 Portage Avenue
Teacher: Mrs. M Ngegba
Email: mngegba@sjsd.net
Phone No. (204) 888 4867
Extra help will be provided during lunch.

Specific Learning Outcomes
State and explain knowledge of concepts.
Demonstrate and show evidence of life skills such as teamwork, problem solving, critical thinking,
creativity, decisionmaking and performance skills.
Apply, reflect and improve learning through practice
Develop a practical method that could be used at home or when needed.

Course Description
SafetyKitchen Skills 6 Classes
Nutrient Review 6 Classes
Lab Procedures 40 Classes
Additives 3 Classes
Genetically Modified Foods 4 Classes
Organic Foods 3 Classes
Nutrition and fitness/health 4 Classes
Chemical Residue and Irradiation 2 Classes
Cultural Food Choices 6 Classes
Protein Foods 4 Classes
Diet and Disease 7 Classes

Learning Objectives (Essential Learning)
Demonstrates, applies and communicates Knowledge of concepts
Demonstrates safety practices in planning, preparation and cooking.
Demonstrates design processes

Resources
Text books and Electronic devices
Real objects (practice)
Visual aids

Expectations
Your behaviour should be good
Respect the teacher and other students
Come in quietly and be in your spot
Listen carefully to instructions and put much effort into class work
Respect schools property and behave in a safe and responsible manner

Homework
Almost all classwork and assignments are completed in class if students make good use of the class
time.

Supplies Required
Duotang
Pencil and pen
Pencil crayons / markers
Loose leaf
Apron

Home Support
Help students to complete unfinished assignments at home . Encourage
students to practice what theyve learned.
Simple recipes of foods students like will be appreciated.

Assessment
Students will be assessed formatively, and/or summatively, by the teacher, self and peer, depending
on the unit being covered.
This will be done with respect to the learning objectives/essential learning. Students will be able
to observe, apply understanding, perform task and monitor
their progress to reach mastery learning.
This could be done by, exhibiting knowledge and understanding of the facts through
assignments/class work, tests, quizzes, projects, lab performances and practical
work.
Criteria for Assessment
M Meeting. This is when students have in depth knowledge and understanding of outcomes
and applies learning consistently.
A Approaching. This is when student has basic knowledge and understanding
of outcomes and applies learning inconsistently.
B Beginning. This is when student is developing knowledge and understanding of the
outcomes.
Student will be given the opportunity to meet with teacher to learn or
improve learning.



Numerical and Percentage Description

4 or 80% to 100%
Very good to excellent understanding and application of concepts and skills
thoroughly understands all or nearly all concepts and/
or skills
routinely makes connections to similar concepts and
skills
applies creatively to own life and to support new
learning

3 or 70% to 79%
Good understanding and application of concepts and skills
understands most concepts and skills
often makes connections to similar concepts and skills
sometimes applies to own life and to support newlearning

2 or 60% to 69%
Basic understanding and application of concepts
and skills
understands most concepts and skills
occasionally makes connections to similar concepts and skills

1 or 50% to 59%
Limited understanding and application of concepts and skills; see teacher comments
understands some key concepts and skills
rarely makes connections to similar concepts and skills

ND
Less than
50%
Does Not yet Demonstrate the required
understanding and application of concepts and skills;

ND applies when the student is not demonstrating a minimally acceptable
level of success to support ongoing learning. It corresponds to a failing grade,
which, at Grade 7 and higher, is an overall grade of less than 50%.

NA- Not applicable

IN- Incomplete; not enough evidence available to determine a grade at this time


List Food Allergies


Signature of Student ______________