5430 ADVANCED/REGIONAL FOODS

Prerequisite: Beginning Foods

Grade Level: 9-12

Semester

This is a lecture/lab course that is a continuation of the Beginning Foods class. This course emphasizes cooperative group learning. It offers a variety of topics: nutrition, workspace, tools and techniques, consumer decisions and demonstration of simple cake decorating. Web-based projects (i.e. history of food) are incorporated into the curriculum. The class will celebrate special holiday observances with an emphasis on history of the feast. Culinary tastes will be expanded through exploration of U.S. regional foods. A materials fee is requested.