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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.