Foods I includes basic classroom and laboratory experiences in several culinary areas. Students will be introduced to safety and sanitation practices, knife skills, basic measuring techniques and equivalents, culinary terms, and lab equipment. Students will also explore units such as sensory perception, nutrition, eggs, and desserts. Potential career opportunities in the culinary industry will be introduced as well through lecture, guest speakers, and special culinary events.
Unit 1: The food service industry
|File Size:||59 kb|
Unit 2: Safety and Sanitation
Watch this video for a short overview of our Safety and Sanitation unit