Scope and sequence · Practical
Grade 5 Cooking & Food
A year of real kitchen stories, from Semmelweis’s clean hands and Pasteur’s swan-necked flasks to Count Rumford’s stove, Birdseye’s frozen fish and Fannie Farmer’s level cup, each one followed by the food science underneath and a real recipe the student cooks for the family.
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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 Ignaz Semmelweis and Clean Hands · unit test
- MUST COVER 1.2 Knife Skills: The Claw and the Bridge · unit test
- MUST COVER 1.3 Louis Pasteur and the Germs That Grow · unit test
- MUST COVER 1.4 Clean, Separate, Cook, Chill · unit test
Unit 2: Food Groups & the Balanced Meal
- MUST COVER 2.1 From the Basic Seven to Today’s Food Pyramid · unit test
- MUST COVER 2.2 Grains: Whole and Refined · unit test
- MUST COVER 2.3 Protein and Dairy: Gail Borden’s Milk and Ezekiel’s Bread · unit test
- MUST COVER 2.4 Packing a Balanced Lunch · unit test
Unit 3: Taste, Smell & Your Taste Buds
- MUST COVER 3.1 Kikunae Ikeda and the Fifth Taste · unit test
- MUST COVER 3.2 Your Nose Knows: Smell, Flavor and the Tongue-Map Myth · unit test
- MUST COVER 3.3 Taste Buds Change: Why Broccoli Gets Better · unit test
- MUST COVER 3.4 Crunchy, Creamy, Chewy: Texture · unit test
Unit 4: Heat & Cold
- MUST COVER 4.1 Count Rumford’s Kitchen · unit test
- MUST COVER 4.2 Boiling, Simmering and Steaming · unit test
- MUST COVER 4.3 Nicolas Appert and the Sealed Jar · unit test
- MUST COVER 4.4 Clarence Birdseye and Fast Freezing · unit test
Unit 5: Food Chemistry
- MUST COVER 5.1 Starch: The Thickener · unit test
- MUST COVER 5.2 Oil and Water: Emulsions · unit test
- MUST COVER 5.3 Protein: Eggs, Browning and Louis-Camille Maillard · unit test
- MUST COVER 5.4 Yeast: Pasteur and the Living Leaven · unit test
Unit 6: Cravings, Reward & a Balanced Diet
- MUST COVER 6.1 Your Brain’s Reward System · unit test
- MUST COVER 6.2 Sugar, Salt and Fat: The Bliss Point · unit test
- MUST COVER 6.3 Reading the Label for Added Sugar · unit test
- MUST COVER 6.4 Treats in Their Place · unit test
Unit 7: Fire, the Grill & Spice
- MUST COVER 7.1 Fire Safety and the Grill · unit test
- MUST COVER 7.2 A Fire of Coals by the Sea · unit test
- MUST COVER 7.3 The Spice Trade · unit test
- MUST COVER 7.4 Flavors That Go Together · unit test
Unit 8: Meal Planning & the Family Table
- MUST COVER 8.1 Fannie Farmer and the Level Cup · unit test
- MUST COVER 8.2 Joseph Plans for the Famine · unit test
- MUST COVER 8.3 At the Grocery Store · 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 Ignaz Semmelweis and Clean Hands: 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 Knife Skills: The Claw and the Bridge: 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 Louis Pasteur and the Germs That Grow: 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 Clean, Separate, Cook, Chill: 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 From the Basic Seven to Today’s Food Pyramid: 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 Grains: Whole and Refined: 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 Protein and Dairy: Gail Borden’s Milk and Ezekiel’s Bread: 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 Packing 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 Kikunae Ikeda and the Fifth Taste: 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 Your Nose Knows: Smell, Flavor and the Tongue-Map Myth: 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 Taste Buds Change: Why Broccoli Gets Better: 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 Crunchy, Creamy, Chewy: Texture: 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 Count Rumford’s Kitchen: 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 Boiling, Simmering and Steaming: 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 Nicolas Appert and the Sealed Jar: 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 Clarence Birdseye and Fast Freezing: 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 Starch: The Thickener: 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 and Water: Emulsions: 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 Protein: Eggs, Browning and Louis-Camille Maillard: 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 Yeast: Pasteur and the Living Leaven: 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 Your Brain’s Reward System: 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 Sugar, Salt and Fat: The Bliss Point: 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 Reading the Label for Added Sugar: 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 Treats in Their Place: 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 Fire Safety and the Grill: 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 A Fire of Coals by the Sea: 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 The Spice Trade: 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 Flavors That Go 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 Fannie Farmer and the Level Cup: 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 Joseph Plans for the Famine: 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 At the Grocery Store: 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, sketches) 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.