Course Offerings:

700 INTRODUCTION TO CULINARY SKILLS 1

Introduction to Culinary Skills, this a one semester course for freshmen, sophomores, juniors, and seniors who are interested in becoming self-sufficient in the kitchen. This course is designed to be a traditional cooking course, where students will learn fundamental culinary skills, this includes measuring, safety and sanitation, grains, fruits, vegetables, and meats. Students will be taught in a traditional manner, via lectures and notes, projects, cooking in groups of 4-5, and tests. This style of course is teacher-centered, with the teacher giving lectures, assignments, and projects. During class, the students' time will be structured, with every student doing the same thing and moving at the same pace throughout the semester.

701 INTRODUCTION TO CULINARY SKILLS 1 (SELF-PACED)

Introduction to Culinary Skills (Self-Paced), this a one semester course for freshmen, sophomores, juniors, and seniors who are interested in becoming self-sufficient in the kitchen. This course is designed to be a self-paced cooking course, where students are given the opportunity to learn fundamental culinary skills, this includes measuring, safety and sanitation, grains, fruits, vegetables, and meats. Students will work independently or in pairs to complete daily work and cooking labs. They will have options on what assignments and labs that they will complete and freedom to choose when they complete them. Students should have a foundation of (but will also improve on) skills such as self-discipline, time management, and self-regulation. After completing the required information, students will be given freedom to choose topics they would like to study for the remainder of the semester.

702 INTRODUCTION TO CULINARY SKILLS 2 

Introduction to Culinary Skills 2 is a one semester course that builds on the skills learned in Introduction to Culinary Skills 1.  Students will choose all content to explore during the semester. Students choose what they study from 25 modules and what they cook. Students are expected to cook almost every day. 

703 GLOBAL FOODS 

Global Foods explores the connections between what we eat and the culture around us.  In this course, students will explore our local cuisine in the United States as well as common cuisine around the world.  We will examine culinary, geographical, and cultural traditions of the United States and approximately 20 other countries throughout the world.

704 PERSONAL NUTRITION

This course is designed to prepare students to become self-sufficient in the kitchen in all aspects from planning, preparation, and nutrition.  Food, nutrition, and wellness continually change to reflect the realities of today’s world.  Teens need to find time for healthy meals in a tightly scheduled day, as they sort through the ever-expanding options in the supermarket, at the fast food counter, and on the internet. This class will teach students how to make healthy and informed food related decisions that contribute to wellness over their lifetime.  The first half of the course is dedicated to learning the fundamentals of nutrition. The second half of the semester connects the culinary concepts with nutrition/meal management in preparing wholesome, nutrient-rich recipes.

715 PRACTICAL LIVING 

Have you ever wondered what it’s like to live on your own? How much money will I need to support myself in my chosen lifestyle? Wait no longer, the answers can be found in this hands-on activity-based, one-semester course designed to provide students with the knowledge and skills needed to make decisions as they leave high school and assume independent living responsibilities. Choose a career, develop job interview skills, set up a budget, find a place to live, buy or lease a car, understand credit, improve consumer skills and learn to communicate and develop social skills.