Culinary 1

1 Semester
Available to grades: 9,10,11,12
Prerequisites: None

The course provides a basic knowledge of nutrition and cooking techniques that are applicable to everyday life. The course focuses on the diet structured according to the and RDA recommendations. Food preparation techniques are taught along with nutritional labeling, recipe-cost analysis, product quality, and sound nutritional decision-making techniques. This course is particularly beneficial to students interested in food-related careers such as food science, hotel/restaurant management, sports nutrition, dietetics, and catering.