Food Science 

Ms. Johnston 
Braswell High School 
Email: jjohnston_ltsub@g.dentonisd.org  
Conference: 2nd Period A-day, 9:55-11:30; 4th Period B-day, 1:35-3:05 
 
Course Description 
Food Science is the study of relationships between science, food and nutrition. In this course 
students will be expected to use fundamental chemistry, microbiology, and physics to explore 
various characteristics of food. Knowledge from this class can be applied in such career roles as 
nutritionist, chef, food chemist or process engineer. Those who do not pursue a career in food 
science will still benefit by learning how to make wiser food choices and understanding the health 
impacts of those choices. Knowing how to properly handle food in order to avoid food illness, or 
disease. Finally, students will gain insight into the technologies that are used in food processing 
and development. 
 
Important Information 
Guidelines: 
1. Respect yourself, your peers, your teacher, and your surroundings. 
2. Be in the proper place at the proper time. 
3. Follow all directions quickly the first time they are given. 
 
Consequences for not following Guidelines: 
1. Warning 
2. Meeting with Teacher and accountability assignment 
3. Parent Contact 
4. Office Referral 
 
Entering the Classroom: 
1. Please enter quietly and go directly to your assigned seat. 
2. Take out required materials. Backpack and purses go under the tables. 
3. Read the Learning Targets for the day and begin the warm-up on the board. 
 
When you are Tardy: 
1. Go to room E219 to receive a tardy pass. 
2. Enter quietly and place your pass in the designated bin. 
  
​What to Do if You Finish Your Work Early: 
What do I do next….? 
1. Work on unfinished assignments 
2. Review over notes/vocabulary 
3. Complete enrichment activity 
 
​Being Absent: 
1. Check Google Classroom for missed topics and assignments. 
2. Check the folder for any printed assignments you missed. 
3. You will get a day per absence to make up work. 
Electronic Devices: 
Electronic devices are not allowed to be out and in use unless specifically stated by the instructor 
for use in an instructional activity. On the front of the board will be a colored card: red= no 
devices; yellow= ask first; green= you may use any apps necessary to complete the assignment. If 
you need to charge your phone or device, ask me at an appropriate time and I will determine if and 
where you can do this. You may not check or use any devices that are placed on a charger during 
class. 
  
Turning in Papers: 
1. Turn work into appropriate folder upon timely completion. 
2. No Name = Missing Assignment 
 
Classroom discussions: 
1. Please participate, everyone has a unique voice and it contributes to our learning 
experience. 
2. Make all questions and comments relevant to the current discussion. 
3. If your question is off topic write it down and ask later. 
4. Be respectful of everyone participating. 
 
Class Dismissal: 
1. The teacher dismisses you, not the bell. 
2. Do not start packing up prior to the bell. 
3. Wait until the teacher finishes and officially dismisses you. (Usually by holding the door 
open with a smile!) 
 
Grading Scale 
 
A  90-100% 
B  80-89% 
C  70-79% 
D  <69%  
 
To earn and “A”, the student must: Consistently demonstrate an advanced level of quality of work. 
The work should be thorough, extensive and complete. The student should show mastery in 
evaluating, synthesizing and applying the principles taught as we proceed through the course. 
 
To earn a “B”, the student must: Consistently demonstrate proficient level of quality of work. All 
components of work are complete. 
 
To earn a “C”, the student must: Demonstrate a basic level of quality of work. Show recognition 
and comprehension of the skills taught. All components of work are complete. 
 
 
Re-Do Policy 
Per Denton ISD policy, you may choose to reassess any major grade. You must complete the 
request to reassess form and activities within 10 days. 
 
 Late or Missing Work Policy 
If a student is missing an assignment, they will be required to make arrangements to complete it 
during tutorials. 
 
Extra-Help 
If a student has a “D” or lower and/or more than 2 missing assignments they will need to make 
arrangements to come work on assignments before or after school during tutorials. 
 
Food Lab Information 
Students will be assigned the following positions (which will rotate between each lab):  
 
Head Chef:  
Gathers all the equipment and utensils needed 
Checks measurement of all ingredients 
Prepares food according to recipe 
** When there is no manager: Inspects kitchen and conducts inspection check out with teacher. 
Ensures that teammates stay on task and are using time wisely 
 
Sous Chef: 
Gathers necessary ingredients 
Assists Chef in food preparation 
Measures all ingredients 
Puts equipment away in kitchen 
Returns supplies at end of lab 
 
Server: 
Sets table 
Prepares beverage 
Serves food and drink 
Clears dishes from table after eating 
Dries dishes and puts in proper place 
Cleans tables before and after cooking 
 
Dishwasher/Sanitation: 
Washes Dishes 
Cleans counter before and after cooking 
Places dish towels/aprons in laundry basket 
Takes trash to trash can as needed, being sure to recycle when possible 
 
Manager: 
Oversees all positions, helping where needed 
Be sure that teammates stay on task and using time wisely 
Inspects kitchen and conducts inspection check out with teacher. 
**This is not a position in groups of 4!  
 
 
 
 Lab Behavior Contract- For Students 
 
1. Food service industry standards are expected in all phases of each lab including set up, 
preparation, presentation, service, and clean up.  
2. Wear a tied apron or a buttoned up chef coat during food preparation and clean up. 
3. Hair should be tied back or otherwise secured.  
4. Store backpacks and personal items (including phones) at the front of the classroom. 
5. Wash hands properly for 20 seconds at the beginning of the lab, after tying your hair back, 
or handling foods like raw meat or eggs. Dry with paper towel. 
6. Personal grooming like combing your hair in applying makeup is done outside the 
classroom and on your own time.  
7. Supplies are picked up from the supply table by the designated person in your group. Take 
only the amount specified. 
8. Kitchen equipment and utensils should be used only for their proper purposes. The right 
tool for the job should be used at all times. If you're unsure, please ask.  
9. Entry into the prep room and opening refrigerators is by teacher permission only. 
10. Stay in your own kitchen. 
11. Sanitize the table before and after eating.  
12. Use proper table etiquette.  
13. Wash dishes using hot, soapy water. Rinse under hot, running water. Drain in rack placed 
over towel.  
14. Used dish towels, dish cloths, dirty pot holders and aprons are placed in the laundry basket.  
15. Place equipment and utensils in the proper drawer or cabinet. (Use the labels!) 
16. In addition to dishes/equipment/utensils, clean up includes: stove top, oven spills, 
microwave, sink, countertops, table, floor and garbage. Clean up as you go and allow 10 
minutes at the end of the lab for final cleanup.  
17. Fill basic kitchen supplies (flour, sugar, soap, sanitizer) as needed.  
18. Do not leave the room before calling for a check out. 
19. No one in your kitchen is finished until everyone in your kitchen is finished.  
20. All labs must be completed during the class period. You will not be given a late pass to your 
next class.  
21. If you finish before the bell rings, use your time by: completing your lab worksheet, reading 
a food related magazine, recipe book or other program material, or working on 
schoolwork. 
22. Your lab grade is based on: efficiency, technique, teamwork, attitude, time management, 
hygiene, product, clean up, and the lab worksheet. 
23. This is a Food Science classroom, not your personal kitchen. Please ask before using any 
equipment including the microwave, ice machine and utensils. 
 
I understand that I'm expected to follow the procedures listed above. I understand the failure to 
follow them may result in forfeiting the opportunity to participate in labs or other appropriate 
consequences. 
 
Student Signature: ____________________________ Date: _________________ 
 
*Course description and outline is available on the teacher web page