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Performance Tasks/
Assessments | Standards & Competencies
(Exp. = pre-industry content standard Prep.= industry standard) | Essential Academic Learning Requirements (EALRs)
Goals 1 & 2 | Integrating Analytical, Logical, & Creative Thinking
(Thinking Skills) Goal 3 | Leadership Skills and activity
| Employability Skills
| Local District Goals
| Relevance to Work
Goal 4 | Hours Spent on This Major Unit of Study
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| Complete the self-assessment, career research and bibliography portions of FCCLA STAR Event “Career Investigation” for a career related to nutrition, dietetics, food science, food production and services. Use a visual aid to illustrate the information. | 8.1 Analyze career paths within the food production and food services industries.
9.1 Analyze career paths within food science, dietetics, and nutrition industries. | Reading
3.1 Read to learn new information. 3.3 Read for career applications. Writing 2.2 Write for different purposes. 2.3 Write in a variety of forms. | Classify
Evaluate | Family, Career, and Community Leaders of America (FCCLA) program:
FCCLA Career Connection Program | Information
A. Acquires and evaluates information B. Organizes and maintains information C. Interprets and communicates information D. Uses computers to process | A human resource manager would identify aptitude and skills for careers in the food and nutrition field.
Continual self- assessment of an individual’s career plan is often a job expectation. | 10 hours
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| Students will investigate the culture, meal patterns, and cuisine of another country. Using this research, student groups will demonstrate their findings in a visual presentation.
The student will appraise a variety of advertised diet plans, assessing the level of nutrition as they compare and contrast the plans. Individually or with a partner the findings will be presented using supporting evidence and effective delivery while using a bulletin board, Power Point, or other creative means to communicate clearly. Planning and assessing tool: FCCLA STAR event, Illustrated Talk | 14.1 Analyze factors that influence nutrition and wellness practices across the lifespan.
14.1.2 Compare the impact of psychological, cultural, and social influences on food choices and other nutrition practices. 14.1.4 Investigate the impact of global and local events and conditions on food choices and practices. 14.2 Evaluate the nutritional needs of individuals/families in relation to health and wellness across the life span. 14.2.1 Assess the effect of nutrients on health, appearance, and peak performance. 14.2.2 Research the relationship of nutrition and wellness to individual and health throughout the life span. 14.2.3 Assess the impact of food and diet fads, food addictions, and eating disorders on wellness. 14.2.4 Appraise sources of food and nutrition information including food labels, related to health and wellness. | Reading
2.1 Demonstrate evidence of reading comprehension. 2.2 Understand and apply knowledge of text components to comprehend text. 3.1 Read to learn new information. 3.2 Read to perform a task. 3.3 Read for career application. Communication 3. The student uses communication strategies and skills to work effectively with others. Writing 2. The student writes in a variety of forms for different audiences and purposes.
Reading 2.1 Demonstrate evidence of reading comprehension. 2.2 Understand and apply knowledge of text components to comprehend text. 3.1 Read to learn new information. 3.2 Read to perform a task. 3.3 Read for career application. Communication 3. The student uses communication strategies and skills to work effectively with others. Writing 2. The student writes in a variety of forms for different audiences and purposes.
| Decision making
Critical thinking Problem solving Investigate Evaluate Assess Compare and contrast | Decision making
Critical Thinking Problem Solving FCCLA Star Event: Illustrated Talk | FCCLA Star Event: Illustrated Talk
Information A. Acquires and evaluates information B. Organizes and maintains information C. Interprets and communicates information D. Uses computers to process | Human Resource Manager would identify the need for sensitivity to diversity and equality in the workplace.
Personal Trainer will educate and train clientele on healthy diets. | 20 hours
10 hours |
| Given a specific nutritional need, students will investigate, create meal plans and compare nutritional values. They will prepare and serve nutritious and aesthetically pleasing foods.
Students will research and present the history, safety practices used and current issues related to an assigned food borne illness. Given a specific food students will research, evaluate and demonstrate how science and technology advances have impacted food processing, storage, product development and distribution. | 14.3 Demonstrate ability to acquire, handle, and use foods to meet nutrition and wellness needs of individuals and families across the life span.
14.3.1 Apply various dietary guidelines in planning to meet nutrition and wellness needs. 14.3.2 Design strategies that meet the health and nutrition requirements of individuals and families with special needs. 14.3.3 Demonstrate ability to select, store, prepare, and serve nutritious and aesthetically pleasing foods. 14.4 Evaluate factors that affect food safety, from production through consumption. 14.4.1 Determine conditions and practices that promote safe food handling. 14.4.6 Review public dialog about food safety and sanitation. 14.5 Evaluate the impact of science and technology on food composition, safety and other issues. 14.5.2 Assess how the scientific and technical advances in food processing, storage, product development and distribution impact nutrition and wellness. | Reading
2.1 Demonstrate evidence of reading comprehension. 2.2 Understand and apply knowledge of text components to comprehend text. 3.1 Read to learn new information. 3.2 Read to perform a task. 3.3 Read for career application. Communication 3. The student uses communication strategies and skills to work effectively with others. Writing 2. The student writes in a variety of forms for different audiences and purposes.
1.2 Develops arts skills and techniques
Reading 2.1 Demonstrate evidence of reading comprehension. 2.2 Understand and apply knowledge of text components to comprehend text. 3.1 Read to learn new information. 3.2 Read to perform a task. 3.3 Read for career application. Communication 3. The student uses communication strategies and skills to work effectively with others. Writing
Reading 2.1 Demonstrate evidence of reading comprehension. 2.2 Understand and apply knowledge of text components to comprehend text. 3.1 Read to learn new information. 3.2 Read to perform a task. 3.3 Read for career application. Communication 3. The student uses communication strategies and skills to work effectively with others. Writing 2. The student writes in a variety of forms for different audiences and purposes.
| Decision making
Critical thinking Problem solving Research Evaluate Assess information Compare and contrast Problem Solve Decision Making Analyze Organize Research Evaluate Investigating Assess information Finding evidence Drawing conclusions Cause and Effect | FCCLA Stars Events:
Illustrated talk FCCLA: Power of One: Working on Working Stars Event Illustrated Talk FCCLA: Power of One: Planning Process Star Event Illustrated Talk | Information
A. Acquires and evaluates information B. Organizes and maintains information C. Interprets and communicates information D. Uses computers to process Information A. Acquires and evaluates information B. Organizes and maintains information C. Interprets and communicates information D. Uses computers to process Information A. Acquires and evaluates information B. Organizes and maintains information C. Interprets and communicates information D. Uses computers to process | Human resource manager would identify the need for sensitivity to diversity and equality in the workplace.
Restaurant worker, Health Department Food Safety Inspector will need to share information, be aware of food handling and public relations. Dieticians, Nutritionists, and Food Technologists share the latest information and advances in food technology with clients and staff. | 25 hours
15 hours 10 hours |
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