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Food and Nutrition I-Introduction to Culinary Arts
(Grades 9-10) An introductory food and nutrition course designed to help students understand the importance of food. Basic culinary skills are developed through units on kitchen safety and safe food handling, reading recipes, measuring ingredients, kitchen tools and equipment, and preparation tasks. Cooking methods will be explored using the following food products: cookies and pastries, grains and cereals, fruits and vegetables, dairy products, quick breads, cakes and baked goods, protein foods, and eggs. Nutritional needs for a healthy life will be emphasized using the USDA’s MyPyramid, nutrition label reading and the Dietary Guidelines for Americans. Students will participate in hands-on activities as an individual and in a group.