• Foods I

    This course examines the nutritional needs of the individual.  Emphasis is placed on the relationship of diet to health, kitchen and meal management, food preparation and sustainability for a global society, and time and resource management.  Skills in science, reading, and mathmatics literacy are reinforced in this course.  Work-based learning strategies appropriate for this course can include field trips, job shadowing, and service learning which provides the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences.

    Supplies Needed

    Daily requirements are to have your own pencil, pen, and paper for normal daily class functions.  Suggested optional materials:  colored markers, colored pencils.

  • Scratch Cake Day Scratch Cake Day Scratch Cake Day Scratch Cake Day Yeast Doughnuts Scratch Biscuts Scratch Apple Pie Scratch Coconut Cake Scratch Cookies Burgers Grilled Ham and Egg Smiling About Good Food Good Eats! Ready to eat!

  • Foods I - Spring 2015