This course is a continuation of Food and Nutrition designed to assist students in principles related to food preparation. Content includes Careers in Dietetics and Hospitality; Safety and Sanitation; Food and Menu Planning; Cooking Methods and Baking Applications; and local, regional, and global cuisines. Lab instruction emphasizes the application process. Leadership development will be provided through the Family, Career and Community Leaders of America (FCCLA) student organization.
*Prior enrollment in Foods and Nutrition recommended.