Course Overview

Kitchen Safety, Food Safety & Sanitation

• Understand how proper food handling and sanitation protect individual and community health.

• Identify common causes of foodborne illness and strategies for prevention.

• Demonstrate safe and sanitary practices during food preparation labs.

• Explore food safety and sanitation practices in restaurants and other food-service settings.

Reading & Following Recipes

• Analyze recipe vocabulary, abbreviations, equipment, and ingredients.

• Adjust recipes by doubling and halving.

• Apply common kitchen measurement equivalents.

• Develop confidence and independence in food preparation.  

• Practice mise en place. 

Kitchen Measuring & Staple Ingredients

• Demonstrate accurate measuring techniques.

• Understand the functions of common cooking and baking ingredients.

• Compare ingredient substitutions that can increase nutritional variety. 

The Six Essential Nutrients

• Identify carbohydrates, proteins, fats, vitamins, minerals, and water.

• Explain the role each nutrient plays in supporting health and daily activities.

• Identify food sources of essential nutrients.

• Explore how nutritional needs vary among individuals.

• Understand the importance of balance, variety, and moderation.

Exploring Food Groups Through Cooking Methods

• Practice a variety of cooking methods, including sautéing, simmering, roasting, baking, steaming, and pan-frying.

• Use hands-on cooking experiences to explore foods from each food group:

  • Fruits: nutrients, variety, seasonality, and creative preparation

  • Vegetables: color, nutrients, preparation methods, and increasing variety

  • Grains: whole grains, fiber, and choosing nutrient-dense options

  • Dairy: calcium, vitamin D, protein, and alternative sources

  • Protein: animal and plant-based sources, variety, and balanced meals

Food & Wellness

• Read and interpret Nutrition Facts labels.

• Examine the role of food in celebrations, traditions, relationships, and culture.

• Consider cultural traditions and diverse perspectives surrounding food.

• Create grocery lists based on nutritional needs, budget, and personal preferences.

• Compare food costs and identify strategies for eating well on a budget.