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Food Basics

FOOD BASICS Grades: 9, 10, 11, 12; 1 Semester, Ability = All
This course offers a combination of basic cooking skills, nutrition information, and consumer knowledge. Students are guided through the different food groups by discussing nutritional aspects, and then preparing products in lab. Labs include such things as batter and dough products such as cookies, cakes, breads and pastries. The course also includes studying safety and sanitation, measurements, terms, abbreviations, and equipment. This class is ideal for students unfamiliar with cooking, or those who want to sharpen their skills for a potential future in creating foods.

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