Foods & Nutrition 1 Semester 2.5 credits
This course is designed to be a hands-on focus of the science of food and nutrition. Experiences will include
food safety and sanitation, food preparation and dietary analysis to develop a healthy lifestyle. The class
work will focus on the kitchen basics such as measuring, following a recipe and commonly used tools and
equipment. Students will demonstrate basic food preparation techniques in practical lab experiences and
critique the finished product. By applying the USDA My Plate and Dietary Guidelines for Americans,
students will plan and prepare balanced meals that are nutritious and healthy for the body. Because in
real life there are challenges to preparing meals, students will create food items from ingredients provided
as well as recipes selected in a given period of time. Students will develop communication skills and
leadership abilities by working in a kitchen group to select, plan and prepare foods in the lab.
Global Foods 2.5 Credits
Food can take you on a journey to other lands and cultures without leaving your own kitchen. In Global Foods, we will examine food history to see what has influenced how we eat and the kinds of foods we eat today. Students will research of a country and will teach the class about the sights, sounds and tastes of a specific country as well as cultural influences. Recipes will be selected using ingredients the students can find locally so that they can replicate the dishes at home. Students will map a food around the world, comparing how a specific food is prepared and eaten in many countries. Finally, we come back to the United States to see how food changes as we travel in the 50 states. This is a hands-on course preparing recipes from cultures around the world to illustrate native foods and special cooking techniques and skills. Students will have the opportunity to plan, prepare, and taste various global foods such as appetizers, entrees, side dishes, and desserts. Students will compare the interrelationship between food habits and culture.