Students will learn basic principles of nutrition, safety and sanitation regulations, food preparation techniques and how to interpret a recipe.  The development of measuring skills and wise consumer strategies will also be covered.  The preparation of attractive meals with attention to kitchen organization and work habits is stressed.  
       Orientation-  Safety, sanitation, measurement, abbreviations, knowing your way around our kitchen, food safety and storage.
       Nutrition- The 6 nutrients, their jobs, identifying the food source for each nutrient, identifying the effect of too much or too little of each nutrient, recognize how lifestyle affects your well being, how nutrients work and what happens in the body, choose my plate- the new food pyramid.   
       Introduction to Dairy Food Group-Wise dairy choices, types of cheese, buying and storing dairy products, and cooking with dairy products will be studied.  
        Pies and Cookies- Pies-Definition, 4 types of pies, examples of each, pies vs. tarts and turnovers,
             Cookies-Definition, 6 types of cookies, examples of each, cookie exchange.
       Soups, Sauces and Stews-A definition for a soup, sauce and stew will be established.  An example of each will be prepared.
       Black History Month - The exploration of the history of Soul Food, seasonings, methods of preparation, staple items and condiments will be completed during this unit.
       Medicinal Purposed of Food and Organic Food - The benefits of eating organic food, a nutrient, and cost comparison of organic food vs. inorganic food are important factors in this unit.  Students will also identify foods that are scientifically known for their medicinal properties.  An examination of the nutrient density in food and how cooking techniques affect nutritional value will be studied.
       Using the Microwave - Safety, care of the microwave oven  and a comparison of cooking time with a conventional oven and food quality of the food produced will be covered.
       Salads, Fruits and Vegetables- Identification of salads, fruits and vegetables.  The value of these in the diet along with how to select and store salads, fruits and vegetables.  We will learn methods for preparing, cooking and serving salads, fruits and vegetables.
       Food Preparation for Special Occassions - Students will understand the various cultures and food customs that go along with the following holiday:Halloween,Thanksgiving, Chinese New Year, Super Bowl Sunday, St. Patrick's Day, Easter, Passover, Cinco de Mayo
       Students will be awarded up to 50 point bi-weekly.  25 points each week.  Usually consisting of 3 assignments-2 are worth 7.5 points and 1 is worth 10 points.
       This course is based on full participation in the foods lab.  You will be required to participate in all labs.  You will work in groups of 3 or 4.  Written lab reports will be completed for each session.  Since this is a hands-on based course, more than 3 missed (or late) labs will affect your grade.  All missed work, due to absences must be made up by the established semester deadline in order to receive credit.  Work turned in after the deadline will not receive credit.
       At the end of  each unit the teacher will conduct a review and go over all  the material from the unit.  A written test will be given after the review.  After each test,  students will be able to participate in an "open lab" with their group members.  The start of each new unit will include a rotation of seats. 
       Folder consist of work done in class i.e. Do Nows.  Homework will be given two times a week.  Homework will include "Kitchen Math"" and written assignments.