CAREER CONNECTIONS
Chef, Pastry Chef, Food Services Industry, Hospitality
Chef, Pastry Chef, Food Services Industry, Hospitality
FOODS 10, 20 & 30
In Foods 10, students are introduced to safe food and equipment handling, knife skills, recipe comprehension and efficient kitchen habits while working in the Foods lab. Planning and preparation of healthy meals and the introduction of baking techniques are a key focus to introductory Foods.
Foods 20 students employ food safety and sanitation practices as they strengthen culinary techniques in the lab. Bread making, preparation of hot and cold foods and preparing good nutritional choices for energy and health are a focus.
PRE-REQUISITE: Foods 10
PRE-REQUISITE: Foods 10
Innovative techniques in preparation and presentation of appetizers, meals and specialty baking are developed in Foods 30. Advanced culinary skills and advanced concepts are a key focus.
PRE-REQUISITE: Foods 20
PRE-REQUISITE: Foods 20
