FACS1020 Culinary Arts 1

Grade 9-12. One semester.

The course is a combination of lab and classroom experiences that introduces students to food preparation and nutrition.  Food science principles and culinary techniques are applied as students prepare a variety of recipes.  Students will begin to develop culinary and pastry skills including recipe reading, knife skills, culinary math, and proper safety and sanitation.  Career exploration in the culinary industry will be incorporated.  A lab fee will be charged.