• Foods I:
     

    Course Description

     

    Experience the excitement of preparing food.  In this course, students will be introduced to the connections between nutrition and wellness.  They will be involved in food laboratory experiences based on the revised food pyramid. 

     

    Course Objectives:

    Examines factors that influence food choices.
    Use kitchen equipment safely.
    Measures ingredients using proper equipment and technique.
    Read and follow recipes accurately.
    Follow safety & sanitation procedures.
    Analyze how communication, time management, and teamwork influence a successful lab experience.
    Design a personal nutrition plan.

     

    Foods II:
     

    Course Description

     

    This year in Foods II we will be exploring the different regions of the United States and the foods that were founded in these regions. We will then explore the different international cuisine's found in countries throughout the world. After we have researched these regions and countries, will then explore the culinary techniques and the unique tastes of these different foods. Students are encouraged to develop more complex culinary skills, experience different types of recipes and different types of ingredients, and introduce their taste buds to the a new kind of foods and tastes. This is an exciting course that introduces students to new experiences as well as new cultures throughout the world.

     

    Course Objectives

     
    Trace the development of cuisine
    Prepare foods from each region of the United States
    Problem solve time and task management plans
    Identify food preparation techniques & cooking methods of international foods
    Prepare food from foreign countries

    Gourmet I:

    Course Description:

     

    Regional and International cuisine offers students the opportunity to pursue the study of foods of the US and foreign countries.  Students will learn the advanced skills of organization and time management. 

    All students must pay a $15 lab fee.

     

    Course Objectives:

     

    Trace the development of cuisine

    Prepare foods from each region of the United States

    Problem solve time and task management plans

    Identify food preparation techniques & cooking methods of international foods

    Prepare food from foreign countries

     Gourmet II: 

     Course Description:

     

    This course will focus on the art of cooking and entertaining with a creative flair. Student's will incorporate the 3 P's (planning, preparation, and presentation) of gourmet cooking. Emphasis will be placed on the importance of etiquette in the home and business. Special topics will include formal entertaining, table setting, advanced garnishing and finishing touches. All students must pay a $20.00 lab fee.

     

    Course Objectives:

     

    Understand & utilize the principles of candy making

    Prepare a full course dinner using gourmet techniques

    Understand the importance of manners and etiquette

    Develop creativity in formal entertaining