2010 – 2011 HIGH SCHOOL ELECTIVES
FACS Electives
Gourmet Foods
Grades 9, 10, 11, 12 Course Length: semester Credit: 1/2
2010 – 2011
This is an introductory course in gourmet food preparation. Students will learn to prepare a wide variety of foods. This course will give the student the skills necessary to be self-sufficient in the kitchen. Topics covered include kitchen safety, kitchen equipment, meal planning, food service and entertaining, principles of cooking, nutrition and career opportunities. Foods prepared will include: easy breakfasts, quick breads and yeast breads, pies, pizza, pastas, sauces, soups, salads, fruits and vegetable for garnishing, main meals, and gifts from the kitchen.
Culture and Foods
Grades 9, 10, 11, 12 Course Length: semester, Credit: 1/2 This course will introduce students to the health, culture, food, and nutrition habits of the most common ethnic and racial groups of various regions of the United States and other countries of the world. The course will include a survey of key ethnic, religious, and regional groups such as Native Americans, Europeans, Africans, Mexicans and Central Americans, Caribbean Islanders, South Americans, Chinese, Japanese, Koreans, Southeast Asians, Pacific Islanders, Greeks, Middle Easterners, and regional Americans. Students will become familiar with different meal patterns and food preparation used in regional and international cooking A wide variety of foods selected from these groups will be prepared in this course.
FAMILY AND CONSUMER SCIENCE SKILLS FOR LIFE
Choose From These Year Courses •
Child Development I
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Adolescent Psychology
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Gourmet Foods
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Culture and Foods
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New! Food and Fitness
Questions? See Mrs. Hart, Mrs. Wolff or Ms. Laudage for details!