Foods I

The Food and Nutrition I curriculum guide, was developed to assist teachers in preparing students to meet the North Carolina State Board of Education’s guiding mission “that every public-school student will graduate from high school, globally competitive for work and postsecondary education, and prepared for life in the 21st century.”  The Food and Nutrition I course is rigorous and relevant, is based on state and national content standards, and engages technology to teach today’s generation of students. Business and industry representatives from food and nutrition professions reviewed the standards and provided input on the content for this course as one that helps to prepare students for high-skill, high-wage, or high-demand career opportunities. The accompanying CTE Course User Guide includes the blueprint and the relevant Career Clusters, course description, pacing guide, and equipment.

As presented in the course blueprint, students are preparing for food and nutrition careers by understanding the relationship between food choices and health (1.00), fundamental of food preparation (2.00), procedures, nutrition, and cooking methods in food preparation (3.00), procedures, equipment, and techniques applied to baking production (4.00), principles of etiquette for meal service (5.00), and applying methods for meal planning and preparation (6.00). Aligned to the course standards and for each objective, this guide contains essential questions, unpacked objectives, and instructional activities. To equip students with food and nutrition technical knowledge and skills, while reinforcing the core areas of English/Language Arts, Science, Mathematics, and Social Studies, the instructional activities include:

  • Suggested activities, that apply Revised Bloom’s Taxonomy, work-based learning experiences, and project-based learning methodologies
  • Text and website resources for teachers to explore and determine appropriate classroom applications
  • Aligned programs from the Family, Career and Community Leaders of America (FCCLA), the Family and Consumer Sciences Education career and technical student organization
  • Key terms that may facilitate student’s acquisition of the learning objectives and standards
  • Instructional Support Materials, that may be used and/or edited by teachers for use in their lesson planning

Foods I Pacing Guide