Food Science I & II

Food Science I is a semester-long intermediate course that will introduce students to various aspects of the science behind food, food production, and food processing. Topics of instruction include converting recipes, food safety, tools, nutrients, and the basic chemistry of food. This is a course that is very hands-on, with labs being almost every week. This course counts as a chemistry credit, as the basic chemistry of food will be introduced, but this class also focuses on the basic skills needed to safely be in the kitchen. 

Food Science II is a semester-long advanced course that follows the instruction in Food Science I. Students will take what they learned in Food Science I and carry that into their learning in this course while being introduced to HACCP operations, proteins, fats, carbohydrates, vitamins and minerals, water, PH measurement, and dietary guidelines. This is a course that is very hands-on, with labs being almost every week. This course counts as a chemistry credit, as the basic chemistry of food will be introduced, but this class also focuses on the basic skills needed to safely be in the kitchen.