713 Joy of Cooking

Gr 9 - 12 | 1.5 Credits | Quarter-Long  | 5x per Cycle

With the explosion of new scientific information and evidence, this course is designed to examine nutrition through the study of a variety of healthy and valued food pyramids. By preparing unusual breakfast, lunch and dinner menus, a wide variety of low fat, no fat and vegetarian recipes, analyzing recipes, and substituting ingredients, students will increase their knowledge of healthy eating. Each student will conduct a computer analysis of his/her own diet and individual eating patterns with a goal of making enjoyable and healthy heart choices.

Essential Skills

1. Utilize safe cooking strategies when handling food and using various kitchen utensils and appliances.

2. Manage multi-step processes including following a recipe and maintaining a safe, clean cooking space in a timely fashion.

3. Adjust a culinary process in order to adapt to unforeseen outcomes and recognize when and which adjustments are necessary.