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Conni Sockwell Staff Photo

Nutrition and Wellness 

WELCOME TO NUTRITION AND WELLNESS - MS. SOCKWELL

 

Topics Covered:

  • Food Affects Life
  • Nutritional Needs
  • Safeguarding Health
  • Kitchen and Dining Areas
  • Kitchen Appliances and Utensils
  • Making Healthy Choices
  • Planning Meals
  • Shopping Decisions
  • Recipes and Work Plans
  • Table Etiquette and manners
  • 4 Hands-on Cooking l

 

 

Make-up work:

 

If students are absent from class, they should see me only before or after

 

class.  Make-up work is the student’s responsibility.  Please refer to the

 

DCS Board policy as to how make-up work should be handled.  If a lab is

 

missed, there will be a special lab for the student to complete at home. 

 

The special paperwork must be received from Ms. Sockwell the day the

 

student returns to school in order to make up the assignment properly.

 

 

 

Rules for Cooking Lab

 

Cooking labs count as a test grade (50%).  If a lab is missed, you will receive a zero (0) for the lab unless you go to Ms. Sockwell the day you return to school to get the appropriate paperwork so that you can complete the lab at home.  You will have 1 week to finish the lab – no excuses!  Look under FORMS to find the Lab Make-up Form.

 

You will be part of a cooking team that must work together to complete assigned duties on lab day.  Each team begins with 100 points, and points can be deducted based on the team’s performance and for an unclean/unorganized kitchen.  Below are the cooking lab positions that each team will have:

 

·         Kitchen manager – prepares kitchen and group for the lab. Gathers all items necessary for the lab, makes sure team                                           knows their jobs

 

·         Sous Chef – measures and prepares the ingredients needed for the recipe, sets up kitchen for the chef to begin cooking

 

·         Chef (2 of these) – follows and completes recipe instructions, resulting in a food product

 

·         Clean up coordinator (2 of these)– practices proper safety and sanitation techniques in a timely manner, washes dishes

 

·         Dryer/Organizer – dries all dishes, utensils, etc… used in kitchen duties, stores kitchen equipment and used                                                       plates/utensils back into their proper locations

 

·         Host/hostess – Sets the team table using properly learned etiquette, assists the chef if needed, focus on learning all                                      tasks, pours team drinks

 

 

 

 

 

In addition to the duties above, Ms. Sockwell will observe you on the following as part of your lab grade:

 

·         Safety

 

·         Courtesy and respect for others

 

·         Table manners

 

·         Staying in your seat when not doing assigned duty

 

·         Remaining in your assigned kitchen unit

 

·         Being on time with apron on and hands washed

 

·         Being wasteful with supplies

 

·         Making more than one trip to supply table

 

 

 

YOU WILL RECEIVE A ZERO (0) FOR THE LAB IF YOU ARE SEEN DOING ANY OF THE FOLLOWING ACTIONS:

 

·            Leaving food lab without permission

 

·            Throwing food

 

·            Sitting on countertops and tables

 

·            Disruptive behavior such as loud, inappropriate talking, popping dish towels, running, etc.