Foods & Food Production Services
Course Offerings:
(Click on the name of the course to be directed to the teacher's website) Foods I Foods II Teacher Contacts:
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Course Descriptions:
Foods I - This course examines the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen and meal management, food preparation and sustainability for a global society. Students apply concepts learned in this class through food preparation labs. Topics include: Understand methods for safety, sanitation, processes and conserving resources, Understand methods for food preparation, understand the principles of etiquette for meal service, understand the relationship between food choices and health, understand food choices and apply methods for meal planning and preparation. Foods II - This course focuses on advanced food preparation techniques while applying nutrition, food science, and test kitchen concepts using new technology. Food safety and sanitation receive special emphasis, with students taking the exam for a nationally recognized food safety credential. Students develop skills in preparing foods such as beverages, salads and dressing, yeast breads, and cake fillings and frostings. A real or simulated in-school food business component allows students to apply instructional strategies. Prerequisite: Foods I OR 7121 Culinary Arts and Hospitality I |