Students will study the science of nutrition as it relates to individual food choices that maximize healthy behaviors, and public health. Topics include the six major nutrient components of food along with wellness, obesity, eating disorders, sports nutrition, and prevention of chronic diseases. Issues facing society will include food safety, technology, use of supplements and botanicals. Students will understand the concepts they are learning in their classroom lessons while perfecting skills in the art of producing edible and nutritious recipes. Practical lessons will involve lab work. Students who successfully complete the Nutrition A & B and pass the final exam with at least a C may earn articulated credit in the Dietetics Program while enrolled at the University of Maryland Eastern Shore 

Students continue to build on the skills and healthy food preparation techniques developed in Art/Science of Nutrition A. Topics include the remaining micronutrient components of food along with obesity, eating disorders, wellness throughout the life cycle and prevention of chronic diseases. Issues facing society will include food safety, technology, use of supplements and botanicals. Emphasis is placed on dispelling common nutrition myths and on questioning nutrition information presented in the media. Students will understand the concepts they are learning in their classroom lessons while perfecting skills in the art of producing delicious, nutritious recipes. Students who successfully complete the Art/Science of Nutrition A & B and pass the final exam with at least a ‘C’ may earn articulated credit in the Dietetics Program while enrolled at the University of Maryland Eastern Shore. 

Students are introduced to careers in the Food Service and Hospitality industry. Students will learn and apply basic skills and knowledge needed for success in a Food Service and Hospitality career while working with a mentor in the field. ProStart Certificate of Merit test optional. Prerequisites: Honors Art/Science of Nutrition A , or Nutrition Science (C or better) 

A more in-depth skills and knowledge of the Food Service and Hospitality profession. Students will be introduced to many of the behind the scenes activities necessary for a professional and successful Food Service and Hospitality establishment. Prepares students for ProStart certification. ProStart Certificate of Merit test optional. Up to a possibility of 7 articulated with AACC 

This course introduces students to designing and making garments and accessories. Individualized projects will be used to further develop the students skills. . 

Fashion Design II H62

This course introduces students to the intermediate techniques associated with fashion design and the principles of clothing construction and accessories. Individualized projects will be used to further develop the students skills. Articulation with Stevenson University is available.