Foods and Nutrition I
1/2 Credit
Grade 10
Prerequisites: None
Length of Course: One Semester
Elective Course
Foods and Nutrition I includes basic classroom and laboratory experiences in several culinary areas. Students will be introduced to safety and sanitation practices, knife skills, basic measuring techniques and equivalents, culinary terms, and lab equipment. Students will also explore units such as sensory perception, nutrition, eggs, and desserts. Potential career opportunities in the culinary industry will be introduced as well through lecture, guest speakers, and special culinary events. Students will participate in the ACF Gingerbread Housecompetition during the semester.
1/2 Credit
Grade 10
Prerequisites: None
Length of Course: One Semester
Elective Course
Foods and Nutrition I includes basic classroom and laboratory experiences in several culinary areas. Students will be introduced to safety and sanitation practices, knife skills, basic measuring techniques and equivalents, culinary terms, and lab equipment. Students will also explore units such as sensory perception, nutrition, eggs, and desserts. Potential career opportunities in the culinary industry will be introduced as well through lecture, guest speakers, and special culinary events. Students will participate in the ACF Gingerbread Housecompetition during the semester.