Catering
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This course provides a basic knowledge of nutrition and cooking techniques that apply to everyday needs as well as commercial food preparation. This course focuses on food sanitation, food prep and eating according to the food pyramid and RDA recommendations. The emphasis is on food prep techniques, product quality and variations in the basic product for nutrition, creativity and dietary needs and restrictions. Feeding yourself and others at breakfast, lunch and dinner will give direction to this course. Various holiday and cultural foods will be produced. Quantity food production will be taught. This course will be beneficial personally, as well as to students interested in food related careers such as food science, hotel/restaurant management, sports nutrition, dietetics and catering. This course may be taken on its own or, as a course with Foodways and Culture. The two courses together complete a student's basic knowledge and fulfill the full Applied Science and Technology credit.
Level: 9,10,11,12
Semesters: 1 Credit: 1/2
Prerequisite: None Course Fee Required
This course is similar to Food and Nutrition 1 in providing a basic knowledge of food preparation and nutrition. Focus will center on food prep and eating according to the food pyramid and RDA recommendations. Various foreign and ethnic cuisine will be studied this semester in addition to creative food preparation and quantity cooking. This course can be taken by itself or as a second semester to Food and Nutrition, producing a year course for the full Applied Science and Technology credit. This course is beneficial to anyone interested in food related career, such as food science, hotel/restaurant management, sports nutrition, dietetics and catering.
Level: 9,10,11,12
Semesters: 1 Credit: 1/2
Prerequisite: None Course Fee Required
Updated: 12/31/2005