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Wednesday, 22 August 2012

Drama 10/11- Course Outline 2012-2013


Drama 10/11- Course Outline

Welcome to Drama!  I am looking forward to a great semester with you fine students!
Basic Info
Class block: G (Tuesdays, Thursdays, 1/2 Fridays)
Ms. Sheppard’s email: dsheppard@sd46.bc.ca
Class blog: http://msdsheppardblog.blogspot.ca/

Policies and Procedures
Students are expected to participate actively in all drama exercises and games.  In theatre games, you will be practicing performance, as well as learning more about yourself and your peers.

General Rules:
1.      BE SUPPORTIVE! Be supportive of other members of the group.  Drama is         collaborative.
2.      BE RESPECTFUL! Respectful behavior is mandatory in this class.  All members will show respect for each other at all times, this includes sarcasm, whispering, laughter etc.
3.      BE THERE AND ON TIME! IF you are late... you will have to sing for the class! Absences will be deal with according to the school attendance expectations.
4.      BE PREPARED! Students will come to class with a pen/pencil and notebook. Outside preparation is extremely important & a key expectation.
5.      MEETING DEADLINES. This includes completing preparation of written assignments and work with a script or the process of selecting material.  
6.  No food in class; water bottles are OK.


Evaluation

Ongoing Assessment- 80%
Performance- 20%

Ongoing assessment Includes:
1)    a daily evaluation- attitude, effort, & product
2)    small-scale in-class performances
3)    assignments
Performance Includes:
1)    Christmas performance
2)    Monologue performance

Performance Rubric- BC Ministry of Education

PERFORMANCE
RATING
use body imaginatively and effectively

use vocal techniques that enhance the dramatic work

select forms that represent their ideas and illuminate the theme

present a clearly articulated theme

suspend disbelief

use a central image to unify the project

integrate focus, tension, contrast, form, and balance in the work


Key:
4- Outstanding- Goes beyond expectations and incorporates unique and creative qualities; presents an original work.
3- Good- Fully meets the criteria, and the dramatic work is effective and shows originality.
2- Satisfactory- Meets most of the important criteria; dramatic work communicates meaning.
1- Unsatisfactory- Not yet ready to evaluate; needs assistance, support, and intervention in order to be successful.

Senior Foods- Course Outline 2012-2013


Senior Foods- Course Outline


Welcome back, and, welcome to Senior Foods!! In our class, I have posted calendars with our schedule for each unit.  

Basic Info
Class block: H (1st semester) 
My email: dsheppard@sd46.bc.ca
Class blog: http://msdsheppardblog.blogspot.ca/

The course will be broken down into five units, which will be planned tentatively around the following dates:

1) Breakfast- September 4- October 26
2) Lunch- October 30- December 21
3) Dinner/Ethnic Foods Unit- January 7- March 15
4) Dessert- March 26- May 31
5) Iron Chef/ Cooking Show- June 4- June 14

Each unit will entail:
1) labs
2) demos
3) 1 major assignment
4) a quiz following each unit assignment
5) 2-3 choice days- On choice days, you do not need to choose a recipe from the current unit. 

Prescribed Learning Outcomes
Over our five units, we will be covering the following BC Ministry of Education prescribed learning outcomes:

It is expected that at the end of this course students will be able to:
- Identify sources of food-borne illnesses
- Apply appropriate precautionary measures and emergency response associated with food preparation
- Demonstrate the ability to accurately evaluate and follow a recipe
 using appropriate equipment and measuring techniques
- Evaluate new technologies available for food preparation
- Devise plans and implement effective strategies for task sequencing and time management in co-operation with partners and groups
- Adapt ingredients and methods to create original recipes
- Select recipes and apply cooking principles to prepare healthy dishes and multi-course meals, incorporating presentation and budgetary considerations
- Choose and demonstrate appropriate cooking methods for particular products
- Demonstrate an understanding of the importance of energy balance
- Apply principles from CFG and other reliable sources to analyze menus and make recommendations for particular dietary needs
- Analyze individual eating practices as they relate to physical and mental well-being, food fads, and food myths
- Analyze implications of healthy and unhealthy eating behavior, including following food fads, disordered eating and use of supplements
- Modify and tests ways to improve the nutritional value of recipes
- Critique the use of food additives and enrichments, use of pesticides, and nutrition and health statements about foods
- Analyze comparative costs of convenience, restaurant, and self-prepared foods
- Analyze global and environmental health issues related to the production and consumption of food
- Demonstrate an understanding of formal table etiquette
- Analyze career opportunities and prerequisites related to food production, service, and marketing

Topics of Study
Food Safety
Emergency response
Nutrition
Budgetary concerns
Nutrient functions
Cooking methods
Etiquette
Meal planning
Simple meals
Food related careers

Learning Resources
Class cookbook
Printed handouts
Demonstrations
Textbook – Food For Life
Videos
Internet / Library Materials

Study Skills
Research skills
Note taking
Review
Group co-operation
Presentation skills


Class Expectations

Regular attendance, arrive at class on time. Ready to work with required supplies
Missed classes will be counted as a zero, but may be made up during the term
Kitchens are left immaculate at the end of each lab; if your kitchen is not left in pristine condition, I will come find you, and you will be given extra cleaning duties!
You must supply your own apron, and wear it during all labs.
Long hair must be tied back during labs.