Units include:

Nutrition/Label-Reading

• Implications of Too Much Sugar
• Additives/Dangerous Ingredients
• Nutritional Needs
• Portion-size/Meal-planning
• Label-Reading

Stocks & Sauces

• Understanding Stock & 5 Mother Sauces
• Lab - Bechemel Sauce (Chicken Alfredo)
• Lab - Veloute Sauce (Chicken/Roast Potatoes)

Soup

• Soups around the World
• Lab - "Soup"er Day (Make and Share)

Salads & Cheese

• Types of Greens/Salads/Cheese
• Choosing/shopping for Ingredients
• Preparation & Storage
• Lab - Salad Bar
• Lab - Apple Bird/Garnishing
• Lab - Cheese Tasting

Yeast Breads

• Types of Bread/Preparation Technique
• Lab - Cinnamon Rolls
• Lab - Pizza

Fruits and Vegetables

• Cooking methods - Terminology
• Identification
• Classification/growing methods/seasons
• Choosing Quality Items
• Lab - Taste the Rainbow
• Lab - Fruit Pizza
• Lab - Various Vegetable Preparation

Meat and Poultry

• Nutrition/Choosing and Naming Cuts
• Preparation techniques
• Lab - Chopped Challenge

International Foods

• Classic Dishes and Cooking Methods
• Lab - Pork Around the World
• Lab - Pasta and Rice Around the World

Cake Decorating

• Lab - Mother's Day Cake when time allows

Commercial Foods Applications including catering and assembly line for special projects.

Food-related consumer education, food-service careers & nutrition incorporated throughout