Family and Consumer Sciences

Course Titles

Baking and PastriesFood Exploration

Course Descriptions

Baking and Pastries

Grades: 9-12 (this course will be offered every year (fall) if available per staff and student interest)
Credits: 0.5
Prerequisite: None
Weight for Ranking: 1.00

Description: An introductory course in the principles of baking, with emphasis on kitchen safety and sanitation, bakeshop ingredients and their functions, measurement and scaling, baking tools and equipment and plate presentation. Students will obtain the practical and theoretical training necessary to produce quality, scratch baked items including quick breads, muffins, yeast breads, cookies, cakes, pastries, and assorted pies. 

Requirements this course fulfills: This course can be used for elective credit towards graduation.

Food Exploration

Grades: 9-12 (this course will be offered every year (spring))
Credits: 0.5
Prerequisite: None
Weight for Ranking: 1.00

Description: An introductory course for those wishing to learn the essentials of cooking in areas such as grains and grain products, fruit and vegetables, milk and dairy products, as well as meat and meat alternatives. Labs and classroom experiences will allow students to work safely in a cooperative kitchen setting, while examining the particulars in areas such as meal preparation, food safety and sanitation, influences on food choices, food product marketing, diet and health implications based on the MyPlate, food service and etiquette, and transferable skills related to career pathways in food and nutrition. Students will spend about one-half of class time practicing basic food preparation skills. 

Requirements this course fulfills: This course can be used for elective credit towards graduation.