Course Overview
 Foods I:
"This course examines the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen and meal management, food preparation, and time and resource management." Students will also go through Safe Plate training certification. Option to contract for Honors credit is available. 
 
Foods II Enterprise:
"This course focuses on food preparation techniques while applying nutrition, food science, and test kitchen concepts using new technology. Food safety and sanitation receive special emphasis, with students taking the exam for the ServSafe credential from the National Restaurant Association." Option to contract for Honors credit is available.     
 
 
Supply List
- Spiral notebook
- Pen / Pencil
 
Optional
- Flash drive (highly recommended) 
- Construction paper
- Glue sticks 
- Colored pencils / markers