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Culinary Arts

Foods and Nutrition 10

This course covers safety and sanitation, kitchen tools, measurement techniques, comparison of ingredients, preparation of healthy dishes and meals, methods of cooking, nutrition and healthy eating, social, economic, and cultural influences, as well as career opportunities. Classes are run on the basis of mucual respect, teamwork, trust, and responsibility. The course is made up of both lab work and theory. Course evaluation is based on written assignments, tests, and practical work. 

Foods and Nutrition 11

This course covers safety and sanitation, kitchen basics, food preparation techniques, nutrition and healthy eating, social economic, and cultural influences, as well as career opportunities. Classes are run on the basis of mutual respect, teamwork, trust, and responsibility. The course is made up of both lab work and theory. Course evaluation is based on written assignments, tests, and practical work. 

Foods and Nutrition 12

In this course students will continue to expand their knowledge of saftey and sanitation, a wide variety of food preparation techniques and equipment, adapting and creating recipes, preparation of healthy meals on a budget, nutrition and healthy eating, social economic, and cultural influences, as well as career opportunities and prerequisites. Classes are run on the basis of mutual respect, teamwork, trust, and responsibility. The course is made up of both lab work and theory. Course evaluation is based on written assignments, tests, and practical work. 

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