Food Studies 10

Course Description

This is an intermediate course designed to broaden the student’s experiences in cooking techniques. The course’s main components include baking and meal preparation with meats and vegetarian alternatives. A wide variety of baked goods and other items are prepared so that students gain practice in menu planning. Nutrition is an integral part of this course. Students will be given opportunities to plan and select recipes for use in the lab. This course provides practical skills for independent living.

Grade Level