The foods course is designed to introduce students to nutrition, health, food selection, meal preparation, and meal planning. Food and kitchen safety knowledge are greatly stressed, along with sanitation, the care of equipment, measuring techniques, and acceptable social practices. Students will practice decision-making and management skills, and apply those skills in a weekly lab setting. Activities/ Lessons planned are;

1. Understanding Health and Nutritional Practices - Food Guide Pyramid, Food Labels, and Food Related Illnesses.

2. Safety and Sanitation - HACCP, Food Borne illnesses, Sanitary Practices, and Food Safety Regulations.

3. Equipment - Safety Hazards and Emergency Procedures

4. Meal Managemen t- Managing Time, Energy, and Resources

5. Food Preparation - Using all areas of the Traditional Food Guide Pyramid

6. Meal Service and Etiquette - Job Related and Socially Acceptable Skills

7. Food and Cultures - Foods and Cultures collide when students and teachers teach the class about their cultural diversities through food.

8. Food Science - Defining Nutrients and the basic principles of science in relation to food.

9. Food Production and Technology - Food Supply and the affect that technology has on it.

10. Careers in Food Service, Food Science, Dietetics, and Nutrition.