Scope and sequence · Practical
Grade 3 Cooking & Food
A year of real kitchen stories, from the baker’s oven that started the Great Fire of London and George Washington Carver’s sweet potatoes to Frederic Tudor’s ships of ice and Parmentier’s potatoes, each one followed by the simple food science underneath and a real recipe the student cooks with an adult beside.
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What to cover
32 of 32 lessons are MUST COVER. They are tested on the unit tests and exams, or are skills the SAT/ACT relies on. OPTIONAL lessons are enrichment. Do them if time allows. The course is complete when the MUST COVER lessons are done.
Unit 1: Kitchen & Food Safety
- MUST COVER 1.1 The Great Fire of London Began in a Bakery · unit test
- MUST COVER 1.2 Your First Knife Grip: The Claw · unit test
- MUST COVER 1.3 Clean, Separate, Cook, Chill · unit test
- MUST COVER 1.4 Leftovers and the Two-Hour Rule · unit test
Unit 2: Food Groups & the Balanced Meal
- MUST COVER 2.1 Real Food Builds a Meal · unit test
- MUST COVER 2.2 George Washington Carver and the Sweet Potato · unit test
- MUST COVER 2.3 Calcium and Vitamin D for Bones · unit test
- MUST COVER 2.4 A Balanced Lunch · unit test
Unit 3: Taste, Smell & Your Taste Buds
- MUST COVER 3.1 Thousands of Taste Buds · unit test
- MUST COVER 3.2 Smell and Memory · unit test
- MUST COVER 3.3 Getting Used to New Foods · unit test
- MUST COVER 3.4 Texture and Crunch · unit test
Unit 4: Heat & Cold
- MUST COVER 4.1 Frederic Tudor, the Ice King · unit test
- MUST COVER 4.2 The Thermos and a Bowl of Hot Soup · unit test
- MUST COVER 4.3 Boiling, Simmering and Poaching · unit test
- MUST COVER 4.4 Baking: Heat All Around · unit test
Unit 5: Food Chemistry
- MUST COVER 5.1 Antoine Parmentier and the Potato · unit test
- MUST COVER 5.2 Oil in the Pan · unit test
- MUST COVER 5.3 Fleischmann’s Yeast · unit test
- MUST COVER 5.4 Sugar Crystals and Moisture · unit test
Unit 6: Cravings, Reward & a Balanced Diet
- MUST COVER 6.1 Jonathan and the Honeycomb · unit test
- MUST COVER 6.2 How Your Brain Learns to Want Foods · unit test
- MUST COVER 6.3 Hidden Sugar in Drinks · unit test
- MUST COVER 6.4 Fiber and Protein Help You Feel Full · unit test
Unit 7: Fire, the Grill & Spice
- MUST COVER 7.1 Grill Safety for Helpers · unit test
- MUST COVER 7.2 Marco Polo and the Spices of the East · unit test
- MUST COVER 7.3 Hot Peppers and Mild Peppers · unit test
- MUST COVER 7.4 Sweet and Sour Together · unit test
Unit 8: Meal Planning & the Family Table
- MUST COVER 8.1 Martha and Mary · unit test
- MUST COVER 8.2 Reading a Recipe All the Way Through First · unit test
- MUST COVER 8.3 Planning Meals for a Day · unit test
- MUST COVER 8.4 The Family Feast · unit test
36-week pacing calendar
From the course’s own 32-week pacing guide, with catch-up and review weeks added to fill a 36-week (180-day) year.
| Week | Plan | Done | Notes |
|---|---|---|---|
| Wk 1 | Session 1: Lesson 1.1 The Great Fire of London Began in a Bakery: warm-up, video, teaching and picture study Session 2: Lesson 1.1 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 2 | Session 1: Lesson 1.2 Your First Knife Grip: The Claw: warm-up, video, teaching and picture study Session 2: Lesson 1.2 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 3 | Session 1: Lesson 1.3 Clean, Separate, Cook, Chill: warm-up, video, teaching and picture study Session 2: Lesson 1.3 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 4 | Session 1: Lesson 1.4 Leftovers and the Two-Hour Rule: warm-up, video, teaching and picture study Session 2: Lesson 1.4 kitchen project (cook the recipe) and cook’s notebook Session 3: Unit 1 review and unit challenge | ||
| Wk 5 | Session 1: Lesson 2.1 Real Food Builds a Meal: warm-up, video, teaching and picture study Session 2: Lesson 2.1 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 6 | Session 1: Lesson 2.2 George Washington Carver and the Sweet Potato: warm-up, video, teaching and picture study Session 2: Lesson 2.2 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 7 | Session 1: Lesson 2.3 Calcium and Vitamin D for Bones: warm-up, video, teaching and picture study Session 2: Lesson 2.3 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 8 | Session 1: Lesson 2.4 A Balanced Lunch: warm-up, video, teaching and picture study Session 2: Lesson 2.4 kitchen project (cook the recipe) and cook’s notebook Session 3: Unit 2 review and unit challenge | ||
| Wk 9 | Session 1: Lesson 3.1 Thousands of Taste Buds: warm-up, video, teaching and picture study Session 2: Lesson 3.1 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 10 | Session 1: Lesson 3.2 Smell and Memory: warm-up, video, teaching and picture study Session 2: Lesson 3.2 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 11 | Session 1: Lesson 3.3 Getting Used to New Foods: warm-up, video, teaching and picture study Session 2: Lesson 3.3 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 12 | Session 1: Lesson 3.4 Texture and Crunch: warm-up, video, teaching and picture study Session 2: Lesson 3.4 kitchen project (cook the recipe) and cook’s notebook Session 3: Unit 3 review and unit challenge | ||
| Wk 13 | Session 1: Lesson 4.1 Frederic Tudor, the Ice King: warm-up, video, teaching and picture study Session 2: Lesson 4.1 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 14 | Session 1: Lesson 4.2 The Thermos and a Bowl of Hot Soup: warm-up, video, teaching and picture study Session 2: Lesson 4.2 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 15 | Session 1: Lesson 4.3 Boiling, Simmering and Poaching: warm-up, video, teaching and picture study Session 2: Lesson 4.3 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 16 | Session 1: Lesson 4.4 Baking: Heat All Around: warm-up, video, teaching and picture study Session 2: Lesson 4.4 kitchen project (cook the recipe) and cook’s notebook Session 3: Unit 4 review and unit challenge | ||
| Wk 17 | Catch-up and review week (no new lessons) | ||
| Wk 18 | Session 1: Lesson 5.1 Antoine Parmentier and the Potato: warm-up, video, teaching and picture study Session 2: Lesson 5.1 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 19 | Session 1: Lesson 5.2 Oil in the Pan: warm-up, video, teaching and picture study Session 2: Lesson 5.2 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 20 | Session 1: Lesson 5.3 Fleischmann’s Yeast: warm-up, video, teaching and picture study Session 2: Lesson 5.3 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 21 | Session 1: Lesson 5.4 Sugar Crystals and Moisture: warm-up, video, teaching and picture study Session 2: Lesson 5.4 kitchen project (cook the recipe) and cook’s notebook Session 3: Unit 5 review and unit challenge | ||
| Wk 22 | Session 1: Lesson 6.1 Jonathan and the Honeycomb: warm-up, video, teaching and picture study Session 2: Lesson 6.1 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 23 | Session 1: Lesson 6.2 How Your Brain Learns to Want Foods: warm-up, video, teaching and picture study Session 2: Lesson 6.2 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 24 | Session 1: Lesson 6.3 Hidden Sugar in Drinks: warm-up, video, teaching and picture study Session 2: Lesson 6.3 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 25 | Session 1: Lesson 6.4 Fiber and Protein Help You Feel Full: warm-up, video, teaching and picture study Session 2: Lesson 6.4 kitchen project (cook the recipe) and cook’s notebook Session 3: Unit 6 review and unit challenge | ||
| Wk 26 | Session 1: Lesson 7.1 Grill Safety for Helpers: warm-up, video, teaching and picture study Session 2: Lesson 7.1 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 27 | Session 1: Lesson 7.2 Marco Polo and the Spices of the East: warm-up, video, teaching and picture study Session 2: Lesson 7.2 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 28 | Session 1: Lesson 7.3 Hot Peppers and Mild Peppers: warm-up, video, teaching and picture study Session 2: Lesson 7.3 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 29 | Session 1: Lesson 7.4 Sweet and Sour Together: warm-up, video, teaching and picture study Session 2: Lesson 7.4 kitchen project (cook the recipe) and cook’s notebook Session 3: Unit 7 review and unit challenge | ||
| Wk 30 | Session 1: Lesson 8.1 Martha and Mary: warm-up, video, teaching and picture study Session 2: Lesson 8.1 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 31 | Session 1: Lesson 8.2 Reading a Recipe All the Way Through First: warm-up, video, teaching and picture study Session 2: Lesson 8.2 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 32 | Session 1: Lesson 8.3 Planning Meals for a Day: warm-up, video, teaching and picture study Session 2: Lesson 8.3 kitchen project (cook the recipe) and cook’s notebook | ||
| Wk 33 | Session 1: Lesson 8.4 The Family Feast: warm-up, video, teaching and picture study Session 2: Lesson 8.4 kitchen project (cook the recipe) and cook’s notebook Session 3: Unit 8 review and unit challenge | ||
| Wk 34 | Catch-up week: finish any MUST COVER lesson not yet done | ||
| Wk 35 | Catch-up week: finish any MUST COVER lesson not yet done | ||
| Wk 36 | Year-end review, portfolio and records |
Grading: Kitchen projects (effort, safety, cleanliness and the improve round) 40%, Cook’s notebook (recipes in your own words, observations, taste charts, drawings) 20%, Unit reviews 15%, Unit challenges 25%. Scale: A 90–100, B 80–89, C 70–79, D 60–69. Below 60: cook the recipe or redo the review again with help.