FOODS I- FUNDAMENTALS

This course examines the nutritional needs of the individual. Emphasis is placed on the fundamentals of food production, kitchen and meal management, food groups and their preparation, and time and resource management.  Work-based learning strategies appropriate for this course include service learning and job shadowing.  Competitive events, community service, and leadership activities provide the opportunity to apply essential standards and workplace readiness skills through authentic experiences. Students may also choose to take the NC Safe Plates food safety certification test.   

FOODS II - ENTERPRISE Prerequisite: Foods I

In this course students experience the intersection of nutrition science and food preparation, while building skills for an expanding range of career opportunities. Emphasis is placed on health and social responsibility while improving the way people eat. Students learn how to manage food safety; plan and prepare meals for a variety of consumers and clients; and explore the food system and global cuisines.  Certifications available include ServSafe and NC Safe Plates.