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." 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 ServSafeÒ credential from the National Restaurant Association. An in school food business will be developed and managed by the students." Option to contract for Honors credit is available.     
 
 
Supply List
2 pocket folder
1 large spiral notebook
Pen / Pencil
Index cards 
 
Optional
Flash drive (highly recommended) 
Construction paper
Glue Sticks