Scope and sequence · Practical
Grade 6 Cooking & Food
A year of real kitchen history and food science, from Joseph Lister’s clean wards and Harvey Wiley’s pure-food tests to James Lind’s fair test, Percy Spencer’s melted candy bar, Wilbur Scoville’s pepper scale and the victory gardens of the home front, with a real recipe or meal the student cooks for the family every week.
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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 Joseph Lister and the Clean Kitchen · unit test
- MUST COVER 1.2 The Chef’s Knife: Grips, Cuts and Care · unit test
- MUST COVER 1.3 Harvey Wiley and the Pure Food Law · unit test
- MUST COVER 1.4 The Great Fire of London and Kitchen Fire Safety · unit test
Unit 2: Food Groups & the Balanced Meal
- MUST COVER 2.1 Macronutrients by the Gram · unit test
- MUST COVER 2.2 Christiaan Eijkman and Brown Rice · unit test
- MUST COVER 2.3 James Lind’s Fair Test · unit test
- MUST COVER 2.4 Mrs. Beeton Plans a Balanced Dinner · unit test
Unit 3: Taste, Smell & Your Taste Buds
- MUST COVER 3.1 Arthur Fox and the Bitter Taste · unit test
- MUST COVER 3.2 Smelling from the Inside: Retronasal Smell · unit test
- MUST COVER 3.3 Taste Across a Lifetime · unit test
- MUST COVER 3.4 Contrast in Texture · unit test
Unit 4: Heat & Cold
- MUST COVER 4.1 Conduction, Convection and Radiation in the Kitchen · unit test
- MUST COVER 4.2 Percy Spencer and the Microwave Oven · unit test
- MUST COVER 4.3 Napoleon’s Prize and Appert’s Jars · unit test
- MUST COVER 4.4 Clarence Birdseye and Fast Freezing · unit test
Unit 5: Food Chemistry
- MUST COVER 5.1 Starch at Work: Artusi’s Creamy Rice · unit test
- MUST COVER 5.2 Emulsions and the Mayonnaise Legend · unit test
- MUST COVER 5.3 Gluten and Yeast: Hand-Stretched Flatbread · unit test
- MUST COVER 5.4 Alfred Bird’s Eggless Custard · unit test
Unit 6: Cravings, Reward & a Balanced Diet
- MUST COVER 6.1 Ivan Pavlov and Learning to Expect Food · unit test
- MUST COVER 6.2 The Marshmallow Test and Self-Control · unit test
- MUST COVER 6.3 Satiety: Fiber, Protein, Water and Time · unit test
- MUST COVER 6.4 Labels and Added Sugar · unit test
Unit 7: Fire, the Grill & Spice
- MUST COVER 7.1 Henry Ford and the Charcoal Briquette · unit test
- MUST COVER 7.2 Wilbur Scoville and the Heat of Peppers · unit test
- MUST COVER 7.3 Direct and Indirect Heat · unit test
- MUST COVER 7.4 Balance a Dish: Salt, Acid, Fat and Heat · unit test
Unit 8: Meal Planning & the Family Table
- MUST COVER 8.1 Sylvan Goldman’s Shopping Cart and the Unit Price · unit test
- MUST COVER 8.2 Victory Gardens and the Ration Book · unit test
- MUST COVER 8.3 Proverbs 31: Planning Ahead with the Slow Cooker · 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 Joseph Lister and the Clean Kitchen: 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 The Chef’s Knife: Grips, Cuts and Care: 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 Harvey Wiley and the Pure Food Law: 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 The Great Fire of London and Kitchen Fire Safety: 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 Macronutrients by the Gram: 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 Christiaan Eijkman and Brown Rice: 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 James Lind’s Fair Test: 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 Mrs. Beeton Plans a Balanced Dinner: 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 Arthur Fox and the Bitter 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 Smelling from the Inside: Retronasal Smell: 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 Across a Lifetime: 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 Contrast in 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 Conduction, Convection and Radiation in the 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 Percy Spencer and the Microwave Oven: 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 Napoleon’s Prize and Appert’s Jars: 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 at Work: Artusi’s Creamy Rice: 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 Emulsions and the Mayonnaise Legend: 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 Gluten and Yeast: Hand-Stretched Flatbread: 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 Alfred Bird’s Eggless Custard: 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 Ivan Pavlov and Learning to Expect Food: 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 The Marshmallow Test and Self-Control: 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 Satiety: Fiber, Protein, Water and Time: 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 Labels and Added Sugar: 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 Henry Ford and the Charcoal Briquette: 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 Wilbur Scoville and the Heat of Peppers: 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 Direct and Indirect Heat: 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 Balance a Dish: Salt, Acid, Fat and Heat: 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 Sylvan Goldman’s Shopping Cart and the Unit Price: 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 Victory Gardens and the Ration Book: 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 Proverbs 31: Planning Ahead with the Slow Cooker: 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, calculations, 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 again or redo the review with help.