Course Description

This course is designed for students who are interested in understanding the principles of nutrition and food preparation. Attention will be given to the selection and preparation of food and personal health.

NOTE: Food preparation techniques should be integrated throughout the course and related to all sections of study. Emphasis should be on foods to create meals for families. Use of regional, ethnic and foreign foods is strongly encouraged to increase cultural awareness and appreciation of diversity.

Core Standards of the Course

Standard 1 Students will apply the skills of kitchen management, safety and sanitation.

NOTE: This standard is a review of the management, safety and sanitation skills
obtained in Food and Nutrition I, standards 1 and 2. It is important to assess the
skill level of the students and then determine the extent of the review needed.

Standard 2 Students will apply the dietary guidelines and food guide pyramid.

Standard 3 Students will list needs and health concerns related to nutrition throughout the life cycle.

Standard 4 Students will apply skills for meal planning and management.

Standard 5 Students will practice consumerism skills related to food.

Standard 6 Students will identify and practice skills associated with meal service.

Standard 7 Demonstrate food preparation techniques of salads, soups, casseroles, breads, meats, poultry and pastries.