Foods & Nutrition I

Let’s learn to cook!  This introductory course will develop skills in the principles of nutrition and meal management including the selection, preparation and care of food related to individual basic nutritional needs.  Students will get to spend significant time in the school culinary classrooms making food, practicing their techniques, and safely building their expertise in knife skills, cooking, baking, food safety, sanitation, nutrition, measuring, plating, problem solving, and collaboration.  Together, we will make a variety of meals and analyze the role of food in celebrating history, culture, and family traditions.  Evaluations will be based on laboratory experiences, projects, personal reflections, discussions, participation, written assignments, and tests.