1 Semester/0.5 Credit
Grades 9 10 11 12
Course Fees: $30 lab fee or WA state food workers card $10 optional fee
Taught by: Jordan Wendy/Emily Evans
Course Description: This is an introductory course designed for students who want to learn how to work with recipes, meal plann, and prepare food. Students will make things such as quick breads/yeast breads, lasagna, shish kabobs, fruit smoothies, desserts, eggs/omelets, appetizers, pizza, pies, among many others food products. They will have an opportunity to explore a variety of cooking techniques, learn how food preparation affects their health, as well as how to balance time management in order to meet time restraints. Students will explore basic culinary skills and techniques including, but not limited to, measuring, unit pricing, organizational planning. The skills students will learn can lead to employment in food service at a restaurant or other similar settings. Instruction will take students through basic kitchen equipment, food preparation terminology, kitchen safety and sanitation, along with the proper preparation of foods from all food groups. By the end of this course, students should be able to pass the Washington State (King County) Food Worker’s Card Assessment. This course may be applied toward the Family and Consumer Sciences Certificate.
1 Semester/0.5 Credit
Grades 9 10 11 12
Course Fees: $30 lab fee
Taught by: Jordan Wendy/Emily Evans
Course Description: In this course students will challenge and gain a better understanding of what gourmet food is. Students will learn to prepare a variety of dishes from salted caramel potato chip cookies and sushi, to crème brulée, chicken cordon bleu bites, handmade ravioli, as well as a variety of seasonal/holiday dishes. This class will emphasize thinking creatively regarding food, product quality, presentation, and the role of ingredients. Teachers will also utilize up to date cooking techniques and industry standards for high-end foods.
1 Semester/0.5 Credit
Grades 9 10 11 12
Course Fees: $30 lab fee
Taught by: Jordan Wendy/Emily Evans
Course Description: In this course, students will learn about the traditions of different countries, and practice preparing a variety of international dishes. Countries that will be studied include Italy, France, Greece, Germany, Scandinavia, Mexico, Japan, China, as well as many other countries. Menu items will include manicotti, enchiladas, chocolate mousse, baklava, egg rolls, hand-made pasta, and many other dishes. This course may be applied toward the Family and Con sumer Sciences Certificate.
1 Semester/0.5 Credit
CADR, CTE Dual Credit (3 college credits)
Grades 9 10 11 12
Course Fees: $30 lab fee
Taught by: Jordan Wendy/Emily Evans
Course Description: This course focuses on food production and the biological, chemical, and physical properties related in these processes. Topics of discussion include how raw products are converted into their processed forms for safe consumption, and how they are stored. Food additives, food preparation, packaging, and food storage are also talked about as well. Assignments and projects will be given regarding how food can be better selected, preserved, and processed. By the end of this course students will be able to analyze factors that contribute to human health in correlation to food preparation and production. They will also understand and apply chemical concepts in food preparation in order to make foods not only tasty, but also nutritious, safe, and convenient. This class is cross credited with a lab science and can be used as a lab science class for graduation purposes.