| Grade Range: | |
| 11–12 | |
| Prerequisites: | |
| Food Preparation and Nutrition 1,2 or Career and Life Management 1 or Hospitality Introduction 1,2 | |
| 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: | |
This course is an intermediate course for the Hospitality, Tourism and Recreation industry sector program of study. In this course students analyze the principles of nutrition as related to optimum health throughout life, and develop a rationale for food choices that promote health and wellness for a variety of individual needs. Career opportunities in the field of nutrition are also explored. | |
| State Course Code(s): | |
| 8020 - Intermediate Food Service and Hospitality (Concentrator) | |
| Basic Texts and Teaching Guides: | |
| Largen and Bence, Guide to Good Food, 12th ed., Goodheart-Willcox, 2012. Food Science: The Biochemistry of Food and Nutrition, McGraw-Hill. | |