This laboratory course connects the principles of nutrition and wellness with the management and preparation of food to support healthy consumer choices. In the fall semester, students will explore the role of nutrients and metabolism in designing balanced diets and will investigate the effects of food allergies, fast foods, and convenience foods on individual and family health. Second semester, students will examine the principles of safe handling of food and equipment and will apply effective work habits, food preparation, and presentation techniques in meal preparation. Students will investigate career opportunities and workplace skills needed for success in the food industry.
Grade Placement: 10 - 12
This course is worth 1 credit.