Course Description:
1 Semester 0.5 credit Spring Semester Only Grades 9-12
This course will prepare students for careers in raw food processing. Topics for processing include: dairy foods, meat products, fruit and vegetable processing and specialty products. Cutting edge foods will be created along with sustainable locally grown commodities. Other units include: food safety, beneficial and harmful food microorganisms, fermentation, dehydration, packaging, and other processes. Students will use the agriculture food lab.