Foods and Nutrition II
1/2 Credit
Grades 10, 11
Prerequisites: Foods and Nutrition I
Length of Course: One Semester
Elective Course
Foods and Nutrition II includes advanced classroom and lab experiences in several culinary areas. Students will build on basic classroom and lab skills while acquiring new knowledge in areas such as nutrition, quick & yeast breads, pasta, ethnic foods, soups, cakes, garde manger, and pies. Students will also learn about potential career opportunities in the culinary industry through lecture, guest speakers, and special culinary events. Students will participate in All That Jazz garnishing project during the semester.
1/2 Credit
Grades 10, 11
Prerequisites: Foods and Nutrition I
Length of Course: One Semester
Elective Course
Foods and Nutrition II includes advanced classroom and lab experiences in several culinary areas. Students will build on basic classroom and lab skills while acquiring new knowledge in areas such as nutrition, quick & yeast breads, pasta, ethnic foods, soups, cakes, garde manger, and pies. Students will also learn about potential career opportunities in the culinary industry through lecture, guest speakers, and special culinary events. Students will participate in All That Jazz garnishing project during the semester.