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Experiences focus on the scientific method to study the various relationships between food science, nutrition, and food preparation. Laboratory skills developed in measuring, recording, and analyzing data are used to explore these relationships. Experimental methods are employed to analyze food mixtures, food microbiology, food preservations, and complex food systems. Note: This course qualifies as a flex-credit and may be substituted for a 3rd science to meet state graduation requirements.

Culinary Arts I is a one-year course designed to expand students’ knowledge in the culinary arts profession. Emphasis is given to the study of kitchen staples, principles of cooking, soups, stocks and sauces, dairy products, eggs, fruit and vegetables, grains and pasta cookery, meat cookery and principles of baking. Upon completion of this course, students should have attained basic skills needed for entry level employment in the food service industry, customer relations, purchasing and storage of foods, cooking techniques and principles of baking. Lab fee of $25 applies.

Culinary Arts II is a one-year course designed to expand students’ knowledge in the culinary arts profession. Emphasis is on the study of sauces, garde-manger, advanced meat preparation, advanced poultry preparation, fish and shellfish, candy making, chocolate, advanced baking and pastries, plating, presentation and garnishing, and career opportunities. Upon completion of this course, students should have obtained the basic skills needed for employment in the food service industry or further education in culinary arts. Lab fee of $25 applies.

Food Safety focuses on the development of essential food safety practices needed to select, receive, store, prepare, and serve food. Students will learn to create a sanitary environment based on food safety procedures informed by FDA Food Codes and local regulations. Course focuses on developing the skills to select, prepare, and serve food that meets the nutritional needs of individuals and families utilizing best practices in safety and sanitation.

Course focuses on equipping students with tools to analyze the interaction of nutrients, nutrition, foods, and fitness for overall wellness of individuals and families throughout the lifespan. Students will develop habits that promote wellness and disease prevention; physical fitness activities are integrated into this course. Focus is given to reinforcing academic skills in math, science, language arts and social studies through the evaluation of nutrition and wellness data. Course is recommended for all students, but is especially appropriate for students with career interests in human services, wellness/fitness, health, food and nutrition, or dietetics.

Advanced Nutrition and Dietetics emphasizes the profession of nutrition and dietetics, the professional role of the dietitian, and related career opportunities. Students will explore nutritive processes, nutritional needs for stages of the life cycle, and therapeutic & modified diets. Students will investigate the scientific, consumer-oriented, and global aspects of nutrition while examining programs, policies, and institutions that influence nutrition services at local, state, and national levels. Course includes laboratory instruction and work-based learning opportunities.