The overriding focus will be:
1) Design (a solution)
2) Create (a product)
3) Appraise (a product)
4) Articulate (knowledge & skills used or gained)
Students will spend most of their time in a team situation though there will be ample opportunity for individual work. The course objectives are:
1) To become familiar with basic cookery techniques as required for the individual and for group of individuals.
2) To become familiar with nutrition and applications of it’s principles to a healthy diet.
3) To enjoy and appreciate the preparations and presentation of food.
4) To develop management and consumer skills.
We know that "you are what you eat!" Students will develop knowledge of the nature of food and nutrition, as well as, skill in the preparation, and presentation of food. Success in preparing food depends on understanding recipes and equipment, care in handling food, in addition to safe and efficient work habits.
Labs may include: Microwaving, Vegetarian Cuisine, Gourmet Meals, The Science of Food, Foods Around the World, Snack and Appetizers, Fast Foods and Convenience Foods, Meal Planning, Meat Cookery, Creative Cold Foods, Baking Basics and Cookery Basics.
Students are evaluated both on an individual and group basis. Students will be evaluated on the following outcomes
- Explores interests and skills in the design of approaches to challenges
- Creates a product, performance, or service in response to challenges
- Appraises a process, product and personal contribution in response to challenges
- Communicates and demonstrates knowledge and skills in response to challenges
- Completion of all recipes, clinics, handouts, written assignments, projects, and classroom notes. You miss anything you are responsible to find out what it was!
- 3 ringed binder with loose leaf lined paper.
- A pen/pencil will be needed every class.
- A hair tie is required for long hair.