This course will combine the knowledge of food service and laboratory experiences necessary to provide a foundation for entry-level employment in the food service industry or further their education in a post-secondary culinary arts program. In this course, all aspects of food are explored, including safety, food preparation, management, food science, technology, and nutrition and wellness. Concepts are taught through class work, demonstration, and lab experiences. This knowledge will help the student in daily life and provide a foundation for students who wish to further their knowledge and skills in the Advanced Foods course. Students will be aware of career opportunities in food and related fields.

Classroom Expectations:

• Be respectful. Respect yourself, your classmates, and your teacher. Insensitive remarks and speaking while your classmates or teacher speak will not be tolerated.

• Be on time. On cooking days, students should enter the classroom, put cell phones away, wash their hands and be ready to work.

• Be prepared. Arrive to class with the appropriate materials, which include:

  • Charged Chromebook & charger

  • Pens and Pencils

•  Cell phones should be placed in the cell phone holder as soon as students arrive to class. Headphones should be put away as soon as students enter the classroom.

• Wear school uniform and ID - No hoodies!

• Everyone is expected to clean up the culinary lab in a timely fashion.