FOODS FOR TODAY'S LIFESTYLE

Credits: 2.5 (Semester)

Students learn how to prepare nutritious and tasty alternatives to fast food and convenience food products. Students evaluate their own diet and learn to prepare and plan menus based on healthful dietary guidelines.

INTERNATIONAL FOODS

Credits: 2.5 (Semester)

Students study the culture and cuisine of eight countries, preparing internationally famous dishes from each of them. There is a strong connection to various World Languages and Social Studies Content Standards that gives students a unique insight into diverse cultures. Emphasis is placed on skills necessary for gourmet cooking.

Knowledge of measuring and food preparation skills is helpful but not required for this course.

BAKING AND ADVANCED COOKING

Credits 2.5 (Semester)

This course requires a prerequisite of Foods for Today and/or International Foods.  The course is designed to build upon the foundations learned in Foods For Today with a focus on more advanced culinary practices.  Areas of instruction include baking science and pastry arts as  they explore advanced topics such as bread-making, cake decorating, patisserie, and pastry arts.  Students will refine their skills in cake decorating, work with challenging ingredients like chocolate and sugarcraft, and develop their own unique recipes.  They will also learn artisan bread-making techniques and create delicate parties.  Advanced techniques for specialized dietary needs will be covered, such as gluten-free or vegan baking.  Practical assignments and projects will allow students to showcase their skills and creativity. 

Pre-req: Foods for Today or International Foods