Course Syllabus


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Foods & Nutrition I - 2nd Period 

H. Faulkner

Contact information: hettiefaulkner@fcschools.net

Virtual Office hours:  Office hours are 2:00-2:30 Monday, Tuesday, Thursday, and Friday.  **If you need another time, please call or e-mail and we can set it up.   I will be using Google Meet for meetings, or you can e-mail/call me.

As part of the virtual learning environment, students may be asked to use the following third party digital tools:

  1. Google Meets and recordings 
  2. Quizlet
  3. Actively Learn
  4. Kahoot
  5. EdPuzzle

If you do not wish for your student to use these tools, please complete THIS FORM and email it to me.

Students will access course information by logging into Canvas.  Assignments and videos will be posted daily.  Students will need their student number and password for NCEdcloud. If you have questions about the student login, please email me.

PARENTS:  Use the following directions to create a Canvas Observer Account

  • Have your student(s) Generate a Pairing Code (this will be different for each student).
  • Go to https://fcschools.instructure.com/login/canvas (bookmark this site so that you can easily access your Observer dashboard for your student(s).
  • Click on Parent of a Canvas User? in the upper right-hand corner of the window.
  • Complete the required information in the window, which will include inputting the student Pairing Code. Multiple students can be added.
  • Go to the Dashboard to see your student(s)' courses.
  • Parents can sign into this account to easily access their student's courses within Canvas.
  • What can parents view as an Observer?

If you have student device or account questions, email FCStechhelp@fcschools.net.

 

Introduction Video from Mrs. Faulkner

Welcome back to school for a new semester!  I’m very happy to have you in my Foods & Nutrition class.  I look forward to working with you online and hopefully in person soon!   

Foods and Nutrition I Course Description:

This course examines the nutritional needs of the individual. Emphasis is placed on fundamental of food production, kitchen and meal management, food groups and their preparation, and time and resource management.  English language arts, mathematics, science, and social studies are reinforced. Work-based learning strategies appropriate for this course include service learning and job shadowing.  Competitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences. Students may also choose to take the NC Safeplates food safety certification test.   

Grading Criteria:

Classwork:  45%

Assessments:  55%

* There is a state-produced final exam, which counts 20% of the final course grade.

 

Franklin County Schools Grading Scale: Report cards will go out every 9 weeks.

A: 90-100 Progress reports will be distributed on 

B: 80-89 week 3 and week 6.

C: 70-79

D:  60-69

F: 59 and Below

 

Supplies Needed:  A chromebook or other device will be necessary.  I also suggest a binder, paper, and pens for when we are back together on campus.  

I can be reached at 496-3725 or at hettiefaulkner@fcschools.net. You can also follow me on Twitter at @HFaulknerLHS for more class information.

Course Summary:

Date Details Due