NTRN WLNS

Grade: 9-10-11-12

Semesters: 1

Credit: 1                           

Nutrition and Wellness is an introductory course to the Culinary Arts pathway. It is valuable for all students as a life foundation and academic enrichment; it is especially relevant for students interested in careers related to nutrition, food, and wellness. This is a nutrition class that introduces students to only the basics of food preparation so they can become self-sufficient in accessing healthy and nutritious foods. Major course topics include nutrition principles and applications; influences on nutrition and wellness; food preparation, safety, and sanitation; and science, technology, and careers in nutrition and wellness. A project-based approach that utilizes higher order thinking, communication, leadership, management processes, and fundamentals to college and career success is recommended in order to integrate these topics into the study of nutrition, food, and wellness. Food preparation experiences are a required component. Direct, concrete mathematics and language arts proficiencies will be applied. This course is the first in a sequence of courses that provide a foundation for continuing and post-secondary education in all career areas related to nutrition, food, and wellness

ELECTIVE, Course# 374H - DOE# 5342 

PRIN HOSP

Grades: 9, 10, 11, 12

Semesters: 2

Credits: 2

Required Prerequisite: None

Principles of Culinary and Hospitality is designed to develop an understanding of the hospitality industry and career opportunities, and responsibilities in the food service and lodging industry. Introduces procedures for decision making which affects operation management, products, labor, and revenue. Additionally, students will learn the fundamentals of food preparation, basic principles of sanitation, service procedures, and safety practices in the food service industry including proper operation techniques for

ELECTIVE           Course# 382/382H – DOE# 7173 

NUTR

Grades: 10, 11, 12

Semesters: 2 

Credits: 2  

Required Prerequisites: Principles of Culinary and Hospitality

Nutrition students will learn the characteristics, functions and food sources of the major nutrient groups and how to maximize nutrient retention in food preparation and storage. Students will be made aware of nutrient needs throughout the life cycle and to apply those principles to menu planning and food preparation. This course will engage students in hands-on learning of nutritional concepts such as preparing nutrient dense meals or examining nutritional needs of student athletes.  Counts as a directed elective or elective for all diplomas.

ELECTIVE Course# 376/376H  DOE# 7171 

CUL ARTS

Grades: 11, 12

Required Prerequisites: Nutrition

Semesters: 2

Credits: 2

Culinary Arts teaches students how to prepare the four major stocks, the five mother sauces (in addition to smaller sauces) and various soups. Additional emphasis is placed on the further development of the classical cooking methods. This course will also present the fundamentals of baking science including terminology, ingredients, weights and measures, and proper use and care of equipment. Students will produce yeast goods, pies, cakes, cookies, and quick breads.

ELECTIVE           Course# 383/383H    DOE# 7169