Family & Consumer Sciences

Foods I 

#H7822 

Grades: 10 – 12 Semester Credits: 2.5 

Foods I is a foundational culinary course designed to introduce students to essential cooking skills, food safety, and nutritional principles. Students will explore the fundamentals of food preparation, kitchen safety, and sanitation while learning to prepare wholesome meals aligned with current dietary guidelines, including the MyPlate recommendations. Throughout the course, students will gain hands-on experience with basic cooking techniques, including measuring, mixing, cutting, and various cooking methods. Emphasis is placed on proper food safety practices. Students will learn to identify the five food groups, plan balanced meals, and prepare a variety of dishes, including breakfast items, salads, soups, vegetables, grains, proteins, and simple desserts.

Foods II 

#H7832 

Grades: 10 – 12 Semester Credits: 2.5 

Prerequisite: Foods I and with a passing grade of “B+” or higher. Additionally, Foods II cannot be taken in the same year as Foods I. 

Foods II builds upon the foundational skills acquired in Foods I, advancing students' culinary competencies and deepening their understanding of nutrition science, food safety, and food preparation. This continuation course challenges students to refine their techniques while exploring more complex recipes, international cuisines, and specialized cooking methods. Students will expand their knowledge of advanced food safety protocols, including proper cooling and reheating procedures, temperature danger zones for extended cooking methods, and safe handling practices for high-risk populations. The course emphasizes menu planning for various occasions, cost analysis, dietary modifications for special needs, and efficient meal preparation. Foods II prepares students to manage multiple cooking tasks simultaneously, apply food science principles to achieve consistent results, and make informed nutritional decisions while maintaining the highest standards of food safety and kitchen professionalism.