This course introduces students to the basic food elements and their relationship to optimal health and fitness. Through cooperative learning and an interdisciplinary approach, students participate in an active learning environment while learning basic skills related to food preparation. Students prepare foods selected from the concepts covered: the food groups, a healthy diet, fast and healthy mini-meals, breakfast, snacks, low fat foods, and desserts. Food science and technology, labeling, measuring techniques, time management, consumerism, food safety, and available career opportunities will be stressed. It is a primary aim of this department to provide students with opportunities to process new information, practice appropriate skills, and learn to make healthy dietary choices for lifelong wellness.
This course builds on students’ prior food knowledge, skills and experience, and offers opportunities to gain additional skills in preparing and serving food. Students prepare health conscious foods in an active learning environment where emphasis is placed on critical thinking and problem solving skills. Specific areas of study include meat and poultry, pasta, rice, fruits, vegetables, pastries, ethnic and special occasion foods. Students will learn to identify, use, and evaluate health information and resources that are current and applicable in their lives. They will become educated consumers and practice making informed and responsible judgments regarding personal health and fitness.
This course is offered in the Spring semester only.
This course is offered in the Spring semester only.
GLOBAL FOODS
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Grade 9-12
Semester Course 2.5 Credits |
Global Foods is a semester course designed for the experienced student who has considerable background in foods work in the classroom. Students should have completed at least one semester of a foods class at the high school level. This laboratory class, which takes acquired culinary skills to the next level, will introduce students to the link between food and culture. Global Foods is a forum for students to bring individually acquired knowledge and skills to class. This is active learning, student centered and student-driven. Students learn about cultural influences, geography, and historical events and their influence on food choices and food preparation techniques. The focus on current culinary terms will prepare students for dining on their own. It is also a course that will prepare students to work in a food-related business. Exposing students to regional and ethnic cuisines will prepare students as we become a more global society.
This course is offered in the Fall semester only.
This course is offered in the Fall semester only.