Scope and sequence · Practical
Grade 7 Cooking & Food
A year of real kitchen stories, from George Soper tracking the cook called Typhoid Mary and Robert Koch staining his bacteria to Casimir Funk’s “vitamine,” Linda Bartoshuk’s supertasters, Louis-Camille Maillard’s browning, Magellan’s cargo of cloves and Ellen Swallow Richards’s science of the home, each one followed by the food science underneath and a real meal 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 Typhoid Mary and the Cook’s Hands · unit test
- MUST COVER 1.2 Robert Koch and the Bacteria You Cannot See · unit test
- MUST COVER 1.3 The Thermometer, the 3-Minute Rest and Carryover Cooking · unit test
- MUST COVER 1.4 Harry Brearley’s Stainless Steel and the Safe, Sharp Knife · unit test
Unit 2: Food Groups & the Balanced Meal
- MUST COVER 2.1 Casimir Funk Names the “Vitamine” · unit test
- MUST COVER 2.2 The Dietary Guidelines and a Balanced Day · unit test
- MUST COVER 2.3 Protein at Every Meal: Eggs, Beans and Fish · unit test
- MUST COVER 2.4 Iron, Leafy Greens and Vitamin C · unit test
Unit 3: Taste, Smell & Your Taste Buds
- MUST COVER 3.1 Linda Bartoshuk and the Supertasters · unit test
- MUST COVER 3.2 Buck, Axel and the Thousand Smells: Basil Pesto · unit test
- MUST COVER 3.3 Taste Across a Lifetime: A Recipe from an Older Relative · unit test
- MUST COVER 3.4 Alina Szczesniak and the Science of Texture · unit test
Unit 4: Heat & Cold
- MUST COVER 4.1 Jacob Perkins and the Machine That Made Cold · unit test
- MUST COVER 4.2 Altitude, Air Pressure and the Boiling Point · unit test
- MUST COVER 4.3 Searing and Steaming: Testing an Old Kitchen Claim · unit test
- MUST COVER 4.4 Frederic Tudor, the Ice King: Fruit Sorbet · unit test
Unit 5: Food Chemistry
- MUST COVER 5.1 Louis-Camille Maillard and the Chemistry of Browning · unit test
- MUST COVER 5.2 Milton Hershey’s Caramels and the Chemistry of Caramelization · unit test
- MUST COVER 5.3 Pasteur, Yeast and a Sandwich Loaf · unit test
- MUST COVER 5.4 Abbé Nollet, Osmosis and a Brined Roast Chicken · unit test
Unit 6: Cravings, Reward & a Balanced Diet
- MUST COVER 6.1 Olds and Milner Find the Brain’s Reward Pathway · unit test
- MUST COVER 6.2 Dopamine Means Wanting: Snack Foods and the Bliss Point · unit test
- MUST COVER 6.3 Sugar’s History: From Cane to Beets to Everyday Sweetness · unit test
- MUST COVER 6.4 Self-Control Is a Fruit of the Spirit: A Planned Dessert Night · unit test
Unit 7: Fire, the Grill & Spice
- MUST COVER 7.1 Magellan’s Voyage and the Clove Islands · unit test
- MUST COVER 7.2 Edmond Albius and the Secret of Vanilla · unit test
- MUST COVER 7.3 The Two-Zone Grill: Pork Tenderloin · unit test
- MUST COVER 7.4 Pairing Flavors: Grilled Chicken with Mango Salsa · unit test
Unit 8: Meal Planning & the Family Table
- MUST COVER 8.1 Irma Rombauer and The Joy of Cooking: Chicken Pot Pie · unit test
- MUST COVER 8.2 Ellen Swallow Richards and a Weekly Menu Plan · unit test
- MUST COVER 8.3 Hazel Stiebeling’s Food Plans: Eating Well on a Budget · 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 Typhoid Mary and the Cook’s 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 Robert Koch and the Bacteria You Cannot See: 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 The Thermometer, the 3-Minute Rest and Carryover Cooking: 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 Harry Brearley’s Stainless Steel and the Safe, Sharp Knife: 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 Casimir Funk Names the “Vitamine”: 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 The Dietary Guidelines and a Balanced Day: 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 at Every Meal: Eggs, Beans and Fish: 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 Iron, Leafy Greens and Vitamin C: 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 Linda Bartoshuk and the Supertasters: 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 Buck, Axel and the Thousand Smells: Basil Pesto: 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: A Recipe from an Older Relative: 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 Alina Szczesniak and the Science of 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 Jacob Perkins and the Machine That Made Cold: 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 Altitude, Air Pressure and the Boiling Point: 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 Searing and Steaming: Testing an Old Kitchen Claim: 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 Frederic Tudor, the Ice King: Fruit Sorbet: 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 Louis-Camille Maillard and the Chemistry of Browning: 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 Milton Hershey’s Caramels and the Chemistry of Caramelization: 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 Pasteur, Yeast and a Sandwich Loaf: 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 Abbé Nollet, Osmosis and a Brined Roast Chicken: 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 Olds and Milner Find the Brain’s Reward Pathway: 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 Dopamine Means Wanting: Snack Foods and 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 Sugar’s History: From Cane to Beets to Everyday Sweetness: 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 Self-Control Is a Fruit of the Spirit: A Planned Dessert Night: 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 Magellan’s Voyage and the Clove Islands: 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 Edmond Albius and the Secret of Vanilla: 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 Two-Zone Grill: Pork Tenderloin: 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 Pairing Flavors: Grilled Chicken with Mango Salsa: 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 Irma Rombauer and The Joy of Cooking: Chicken Pot Pie: 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 Ellen Swallow Richards and a Weekly Menu Plan: 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 Hazel Stiebeling’s Food Plans: Eating Well on a Budget: 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, measurements, calculations, observations, 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.