Class Objectives

Gain experience in and use decision making skills relating to nutritious food choice, personal wellness and food preparation.

Successfully read and follow recipe instructions.

Demonstrate proper and accurate measuring and food prep techniques.

Demonstrate the ability to work and cooperate with others in large and small group lab experiences.

Course Content

Kitchen Safety, Sanitation and Food Borne Illnesses              Nutritional Needs and Eating Disorders

Kitchen Math, Measuring and Equivalents                             Table Setting and Etiquette

Meal Planning, Budgeting and Preparation                           Selecting and Reading a Recipe

Ingredient Functions                                                                 Kitchen Tools and Proper Use

Cereal Grains and Rice                                                           Fruits and Vegetables

Quick Breads                                                                           Yeast Breads  

Milk and Eggs                                                                          Cookies, Cakes and Sweets