Introduction to Foods

This course is designed to be a thorough and methodical introduction to the world of culinary arts. In this course, students will gain hands-on experience in preparing and serving foods, using a wide variety of ingredients and cooking methods. By the end of this course, students will have the skills and knowledge to cook food on a daily basis.

Credits

.5

Grades

9-12

School Competencies
  • Awareness (Social & Cultural- Knowledge)
  • Creativity (Communication - Foundational)
  • Communication (Professional Environment Skills)
  • Wellness (Executive Functioning)
Course Competencies
  • 8.5 Demonstrate professional food preparation methods and techniques for all menu categories to produce a variety of food products that meet customer needs.
  • 9.2 Apply risk management procedures to food safety, food testing, and sanitation.
  • 9.3 Evaluate nutrition principles, food plans, preparation techniques and specialized dietary plans.
  • 9.6 Demonstrate food science, dietetics, and nutrition management principles and practices.