Culinary Fundamentals
What will you learn?
What will you learn?
Food and kitchen safety
Regional cuisine
Using recipes with proper measuring techniques
Selecting nutritious food
Meal planning
Preparing and serving foods from all food groups
Who can take this course?
Who can take this course?
This course is for all grades, but Principles of Foods is a prerequisite.
How many credits?
How many credits?
This is a semester class.
A student who takes one full credit or two half credits in the same pathway will have their fine arts credits waived.
The CTE courses can be taken in lieu of the Fine Art courses.