In Foods I we take a look at the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen and meal management, food preparation and sustainability for a global society, and time and resource management. This course is a part of the Hospitality and Tourism Cluster and the Agriculture Cluster. This course can also be taken for Honors credit by contract.
In this course we:
Learn about kitchen and food safety and how to avoid food borne illness.
Learn how to read and decipher recipes.
Develop basic cooking skills like measuring, baking, and knife skills.
Practice cooking quick breads, eggs, various protein sources, and fruits and vegetables.
Examine nutritional needs using MyPlate.
Discover why we choose to eat the foods we eat.
Create meal plans and shopping lists based on those meal plans.
Watch documentaries like Food Inc. and Fed Up to examine current food issues.