• Current Units of Study 


    Course Description:  This course examines the nutritional needs of the individual. Emphasis is placed on fundamentals of food production, kitchen & meal management, food groups & their preparation, and time & resource management.  

    Course Goals:

    1. Relationship between food choices & health
    2. Methods of food preparation
    3. Procedures, nutrition and cooking methods in food preparation
    4. Procedures, nutrition and techniques applied to baking production
    5. Principles of etiquette for meal service
    6. Methods for meal planning and preparation