March 28th

Students were given their final grades and citizenship. Students were also given time to look their grade over carefully for any mistakes I made have made or computer errors. They also watched a video on Food Science Careers and we discussed other careers in the food and nutrition industry.

March 27th

Students learned about the parts to a food label and about the importance of reading food labels to help become better consumers and to become more aware of what is in the foods they are eating.

March 26th

Students last cooking lab was today. They prepared a ramen noodle stir-fry. Any student who was absent today will be unable to make this lab up since Friday is the last day of the semester and students will be given their final grades before they leave class.

March 25th

Students made a fruit salad today using their cooking terms and pieces of equipment they learned about last week. The lab was worth 50 points. If a student was absent for this lab, they must make it up sometime this week (by Thursday) in order for me to get the points on their grade before the end of the term.

March 19th

Students watched a video about My Pyramid, which took the place of the food guide pyramid a few years ago. We discussed the changes which have taken place and students could change their diets to align more closely to the pyramid. The students also had a word search to work on during the last few minutes of class, but was not turned in for points. Today was also the last day to turn in any extra credit, including hall passes and late passes, plus any missing work from the past two weeks. All was due at the end of the class period.

March 18th

Students had a lab to review measuring and reading a recipe. It was called "Oatmeal munchies" and was worth 50 points on their grade. Any student who was absent needs to get the recipe from me and make them at home sometime before Friday so that this can be placed on their grade. Any missing/late assignments, extra credit, projects or labs need to be turned in by tomorrow for me to grade it and get it on their grade.

March 17th

There was a sub today. Students worked as a group on an activity to figure out the names of different types of cooking equipment and the meanings of different cooking terms. The answers were provided at the end of class so students could see how they did. Their lab tomorrow will involve knowing the names of some of the pieces of equipment and various cooking terms. This assignment was not turned in for points.

March 14th

Students made Vanishing Breakfast Biscuits to help reinforce our lesson from yesterday about the importance off reading recipes. Any student who was absent must make the lab at home and return the recipe signed by a parent stating that their student did the assignment.

March 13th

Students learned about how recipes are formatted and why. We also covered the importance of reading through a recipe before beginning and collecting all of the ingredients to make sure they have all of the ingredients. Students had a wordsearch on the eight points of a good recipe to turn in for 16 points. Most turned it in at the end of class.

March 12th

Students used their measuring skills while making Fruit freezes. They had to demonstrate proper lab procedures and hygenine as well. Students who were not here today (for any reason) will have to make the lab at home and return a note signed by a parent saying their student made the lab in order to make-up the missing points.

March 11th

Students were introduced to the foods lab and where told lab expectations and rules, as well as how labs are run and where different things are the lab. Their first cooking lab is tomorrow and is the fruit freeze. They were also reminded about the last three after school open lab days of this term. They are Wednesday until 3:00, Friday until 3:30 and next Tuesday until 3:00. The last day to turn in extra credit or late work is Wednesday March 19th.

March 10th

Students watched a video titled "Measuring Math" which demonstrated how to measure different ingredients and the importance of measuring correctly. The students will demonstrate what they learned when measuring out ingredients in a future foods lab.

March 7th

Students continued a discussion from yesterday on Food borne illnesses and ways to prevent this from occurring. Students will will be in the foods lab on Monday to learn about lab expectations, proper dishwashing techniques and how the foods lab are run.

March 6th

Students were reminded about the open sewing lab today and tomorrow after school to finish their locker pocket projects. They were also reminded about the deadline for extra credit and late work for the next two weeks is March 19th. No late work or extra credit will be accepted after this date. Students started learning about food borne illnesses and food safety. They watched "The Great Food Fight" and answered some questions, which we then went over in detail afterwards. We will continue this tomorrow and talk about kitchen and lab safety and rules on Monday.

March 5th

Students learned about some of the new technology being developed for our homes. We read "Life in a very cool lab" which students had to turn in the questions from. We also watched a video clip about some of the newest technology currently being developed.

March 4th

Students had one last day in the sewing lab today to finish their locker pocket projects and sewing permits. If a student did not finish, they must now come after school either Wednesday until 3:00 or Thursday or Friday until 3:30 to finish. After these three days, other arrangements can be made by talking to me directly. I cannot stay after 3:00 next Monday, Tuesday or Wednesday!

March 3rd

Students continued working on their locker pocket organizers. Tomorrow will be the last day to work on these during class. Students who do not finish can come Wednesday after school until 3:00 and Thursday or Friday until 3:30. After this, students will have to arrange a time to come in to finish, but most will be finished tomorrow.

March 3rd