Foods 2 Enterprise Advanced
This course focuses on advanced food preparation techniques while applying nutrition, food science, and test kitchen concepts using new technology. Food safety and sanitation receive special emphasis, with students taking the exam for the ServSafe credential from the National Restaurant Association. Students develop skills in preparing foods such as beverages, soups, salads and dressings, yeast breads, cinnamon rolls and cake decorating, fillings and frostings. A real or simulated in-school food entrepreneurship business component allows students to applly instructional strategies and workplace readiness skills to an authentic experience to develop a portfolio. Skills in science, math, management, and communication are reinforced in this course. Work-based learning strategies appropriate for this course include school-based enterprises, field trips, job shadowing, and service learning.
Required Course Materials
Daily requirements are to have your own pencil, pen and paper for normal class functions. Optional suggested supplies can include: colored markers and colored pencils.