Grade level: 9-12
Recommended background: None
College eligibility: does not meet A-G requirements
This is a preparatory course addressing many aspects of food preparation including safety and sanitation, measurement basics, kitchen tools and uses, nutrition, basic food science, and of course meal planning and preparation. The goal of this course is to introduce the kitchen novice to the wonderful world of food and flavors. This course is open to all interested students.
Grade level: 10-12
College eligibility: UC and CSU approved college preparatory elective; subject area G
Recommended: Passing grade in Biology and Algebra 1
This course applies chemistry, biology, and basic scientific principles in analyzing the processing of food and food products, the preparation of recipes along with concepts of food preservation, the packaging and marketing of foods as well as discussions about scientific advances or consumer demands and the resulting affects on world food issues. The course takes a hands-on approach to learning through the preparation of foods by understanding the “how” and “why” of a recipe, and develops a student’s knowledge of the role of food in respect to its nutritional, social, historical, environmental and industrial contexts using research, reasoning, and prior knowledge. In accordance with the standards of Career Technical Education, the students will also learn about nutrition, sensory evaluation, and the safe handling of food through the use of written lab reports and kitchen lab experiments.