| Grade Range: |
| | 9–12 |
| Prerequisites: |
| | None |
| Course duration: |
| | Two semesters |
| Subject area in which graduation credit will be given: |
| | Practical Arts |
| UC subject area satisfied: |
| | g - College Preparatory Elective |
|
| Course Description: |
| | Food Preparation and Nutrition is designed as the introductory course for the Hospitality, Tourism and Recreation industry sector program of study. Students examine food selection and preparation procedures, basic nutrition, food management techniques related to both individual and family living, and principles of sound consumer economics. They develop skills essential for meeting nutritional needs through experiences that involve them with food and ecology, special food/nutrient needs, consumer responsibilities, kitchen organization and management, and food customs/traditions of different regions in the United States. Career opportunities in the food industry are explored. |
| State Course Code(s): |
| | 8000 - Introduction to Hospitality, Tourism, and Recreation |
| Basic Texts and Teaching Guides: |
| | Food for Today, Glencoe, 2007. |