The purpose of this course is to develop lifelong, healthy individuals with an understanding of healthy and nutritious preparation techniques utilizing various resources and skills. Emphasis is placed on implementing healthy nutritional choices, preparing nutrient-dense seasonal foods, sports nutrition, exploring careers related to culinary nutrition, and practicing wise consumer decisions.
DELIVERY OF CULINARY NUTRITION CURRICULUM
Students’ activities should include problem solving, critical thinking, and decision making related to their own education, caring for their family, investigating information and locating resources to enhance their own and their family’s lives. The National Organization of Family, Career, and Community Leaders of America, (FCCLA) has projects and service learning opportunities that can be incorporated to support these activities. Delivery of the curriculum should include lab experience opportunities where students can apply the content from the course. An ideal program would include collaboration with other school programs (STEM, Agriculture, Athletics, etc.), community resources (dieticians, chefs, farmers/producers etc.), field trips to farms, grocery stores, and local restaurants, to expose students to trends and practices in society. Programs will also include hands-on lab experiences to apply the knowledge from lessons and experiment with nutritious alternatives.
COURSE OUTLINE The Culinary Nutrition curriculum has six learning units that can be offered in a semester long course. They can be taught sequentially or interchangeably as needed to meet the needs of the students enrolled in the program. Teachers are encouraged to create a Scope and Sequence from the content outline to fit their program format and the individual student population. The course outline includes extensive topics and content addressing the wide scope of needs of the culinary population, however it may be necessary to emphasize or expand the learning of a particular unit over another. There are overlapping themes in each of the units that offer content review and or simultaneous instruction.
The teacher of this course must hold a Colorado teaching certificate and have the Family and Consumer Sciences Core Endorsement on their license.
FACS PROGRAM APPROVAL
School districts can apply for a CTE state approved program. By doing so, the district ensures that a CTE endorsed instructor is teaching the course and following the state guided outline and standards. Students are encouraged to take other FACS Core courses.
For more information about program approvals go to www.coloradostateplan.com.
FCCLA Family, Career, and Community Leaders of America (FCCLA) is a curricular organization that is aligned with all Family and Consumer Sciences programs in the state of Colorado. All approved programs must show participation in FCCLA through local participation or state/national affiliation. FCCLA programs can enhance the learning beyond the traditional classroom and offer a variety of leadership opportunities for students. The Culinary Nutrition Task Force has reviewed both state and national programs and has aligned programs to specific competencies. The Culinary Nutrition teacher should not be limited by these recommendations and can add or subtract any programs they see as beneficial in their classroom.
The Culinary Nutrition Task Force recommends using the STAR Events Illustrated Talk, Sports Nutrition, and Nutrition and Wellness; in addition to using the National Program Power of One and/or Student Body and Career Connections within a Culinary Nutrition program. These three events could apply to any of the listed competencies and are a great FCCLA introduction for students and teachers. The Food Innovations, Community Service, Chapter Service, Chapter Showcase, and, Applied Math for Culinary Management events could also fit naturally into various areas within the Culinary Nutrition Curriculum.
More information regarding FCCLA can be found at: www.fccla.com, www.fcclainc.org, or fccla.cccs.edu.
The purpose of the course is to develop lifelong, healthy individuals with an understanding of healthy and nutritious cooking techniques. Emphasis is placed on implementing healthy nutritional choices, preparing nutrient dense foods, exploring careers related to culinary nutrition, and practicing wise consumer decisions.
Colorado Career & Technical Education serves more than 116,000 Colorado secondary students annually through 1,200 programs in 160 school districts, 270 High Schools, 8 Technical Centers, 16 Community Colleges & 3 Technical Colleges. One of every three Colorado high school students gains valuable experiences by their enrollment in these programs.
ALIGNMENT REQUIRED BY SB 08-212