Intermediate Food Service and Hospitality: Cooking
This concentration course prepares students to understand the scientific principles of nutrition, the relationship of nutrition to health and well-being, and also prepares students with food production, preparation, and service skills. Instruction includes topics such as finding nutritive food values; planning, selecting, storing, purchasing, preparing, testing, serving and selling of quality food and food products; nutrition and health; safety and emergencies; food safety and sanitation; meal management; food preparation; food purchasing; food in culture; the science of food and nutrition; food costs and production; and food technology. This course provides a solid background for a wide range of careers such as food service and hospitality, food science, dietetics, and nutrition.
In order to receive credit for this course, you must complete the concurrent course "Hospitality, Tourism, Recreation."
Non editable automatic button
10 credits (A-G) Elective | Hospitality, Tourism, and Recreation CTE Pathway Concentrator | State Course Code 8020