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