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    CULINARY ARTS - MEALS - FC1219 (grades 10-12) - FC2219 (grade 9)

    Length of Course:

     

          One Semester             

    Credit:        

     

    .5 Credit

    Grade Placement:

     

    9, 10, 11, 12

    Prerequisite:

     

    None

    State Code:

     

    16054A001

    Course Description: This course provides insights into new food technology and helps students learn how to manage their food resources, as well as develop basic food preparation skills by integrating the traditional and convenience food preparation methods. The course will incorporate kitchen safety, sanitation, equipment, measuring, knife skills, cooking techniques and careers. Students will plan, prepare, and serve a variety of foods including vegetables, grains, pasta, poultry, beef, port, seafood, sandwiches and salads, stocks and soups, and cheese.

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