Nutrition & Culinary Arts II

(Foods 2)

Course Description

This course focuses on menu development and the relationship of cooking

methods to appearance, texture, shape, flavor and the nutritional value of food.

The preceding skills from Foods I are utilized to plan nutritious meals. Students

will also learn about the cultures, customs and cuisines of foreign countries.

Grades 10-12; Prerequisite: Foods I

Units of Study

Kitchen Fundamentals Recap (review of Foods I)
Nutrition Through the Life Cycle
Management of Food (purchasing, label comparison, planning)
Preparation of Foods (Grains, Vegetables, Fruits, Dairy, Eggs, Meat, Poultry,
Fish/Shellfish, Casseroles, Soups and Breads)
Preservation of Food (proper storage techniques, canning, etc.)
International Cuisines
Performance Based Assessment Projects: Culinary Collection Portfolio, My First Kitchen, Tee poster

Chef's Choice Cooking Labs!

Every other Friday is a “Chef’s Choice” lab which is graded on participation.

These labs focus on time-management, teamwork, demonstrating safety/sanitation practices and following correct procedures (directions, using tools/equipment etc.) One of the most challenging aspects of these labs are making sure the lab is completed and cleaned up before the bell rings. Students are encouraged to focus on time-management as they plan their menu.

Prerequisites

Foods 1 is required before taking Foods 2
This course is recommended to take before enrolling in Culinary Arts 1/Restaurant
This is an elective course worth 0.5 credits towards graduation

College Articulation

This class articulates to Western Michigan University. It counts as 3 credit hours in the Family Studies and FCS Departments. You must earn a B or higher.

FCCLA

Enrolled students have an opportunity to join FCCLA.

Family, Career and Community Leaders of America (FCCLA) is a national nonprofit student organization that helps youth develop leadership and workplace skills to prepare for both college and careers through peer-to-peer education, community engagement, and the application of skills learned in the Family and Consumer Sciences (FCS) classroom.

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