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Food Preparation Class
Curriculum
Grading Guidelines for this Class
There is no textbook issued to students for this class. Each student needs to keep a notebook in a separate folder or ring-binder and bring it to class EVERY DAY. When absent from class, it is the student's responsibility to find out what was missed. Make up work, including labs, will not be accepted after one week.
Curriculum
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This course presents the basic principles, fundamentals, and skills in preparing fruits
and vegetables, meats, bread and cereal, and dairy products through lecture,
demonstration, and actual student preparation of food. Interpretation and execution of
recipes is stressed. Emphasis is placed on safety, nutrition, and consumer education.
