Family and Consumer Science Program

901-CHEFS

(½ credit)

This course provides students with the fundamentals of cooking across a life span. Students will study and practice various cooking skills and techniques leading to more difficult and challenging recipes. Students will be able to identify nutritional requirements of food throughout a life span using the My Plate® guidelines. Additional topics that will be covered will include, but are not limited to, food safety and sanitation, quick breads, soups, fruit and vegetable preparation, lunch and dinner items, and desserts.

906-WORLD CUISINE AND CULTURE

(½ credit)

Grab your suitcase and let's take a trip through many different regions of the world, with food!—Western Europe, Southeast Asia, Caribbean. One week we might stop by Italy for some coffee and Biscotti and the next travel to China for some Dun Dun noodles. There are so many amazing world cuisines that we will be cooking and tasting. In addition to cuisine, we will be looking at their culture and customs—music, dancing, and etiquette. Do you know what Ghana and St. Lucia have in common? Hint: What’s your favorite sweet?

Prerequisite: Chefs

915-BAKING

(½ credit)

When your sweet tooth just won’t quit, bake! Do you have a sweet tooth? Do you just love to bake? Do you wish you knew more about baking? Well, Baking 101 is a great way to help you develop the advanced skills you need to bake. Whether you know you want to have a career in baking or you would just like more experience in the kitchen, Baking 101 can help. Throughout this course we take a look at the science of baking and how to create the best sweet treats. We will cover everything from cookies to pies. We will be using advanced techniques for decorations and flare.

Prerequisite: Chefs