FOODS
Foods
I
Open to: Grades 9, 10, 11, 12
Prerequisite: None
Credit: 1/2
Maximum Credit: 1/2
Overview: This course is designed to provide an in-depth study of nutrition
and to provide the student with a thorough understanding of food cookery principles
in the following areas of food preparation: eggs, beverage, fruits, vegetables,
soup, moist heat meat cookery, and fish.
Foods II
Open to: Grades 9, 10, 11, 12
Prerequisite: FDS101
Credit: 1/2
Maximum Credit: 1/2
Overview: This course is designed to provide an in depth study of food sanitation
and to provide the student with an understanding of cookery principles in the
following areas of food preparation: pasta, yeast bread, cheese, salads, casseroles,
spices, herbs and garnishes, dry heat meat cookery, poultry, pastry, and foreign
food.