Foods I

Course Number: 230
Prerequisite: Ability to work effectively as a team member
Credits: 1 Applied Arts, Elective
CIM Work Sample opportunities: Expository speaking
Fee: $5

This class combines principles of food preparation, current consumer, and nutritional information with creativity and originality in preparing a variety of foods. Students will gain the basic knowledge and skills for the healthy and safe food preparation through readings, lectures, demonstrations, research, videos, guest speakers and hands on teamwork in preparing food.  Principles of planning, budgeting, evaluating, good nutrition, alternative cooking techniques, food service, and food sanitation are employed.  Students will have the opportunity to earn a Food Handler's Certificate which is required in Oregon for anyone who handles food for the public.  Students will be evaluated on their teamwork as well as their individual work.

Foods II

Course Number: 232
Prerequisite: Foods I; 11th or 12th grade standing; ability to work effectively as a team member
Credits: 2 Elective
Fee: $10

Students will participate in a restaurant/catering experience in their work toward a CAM certification in Business and Management with specific relation to Hotel Restaurant and Tourism (HTR). Students will research, plan write and implement their own "food events" and manage the class in the planning and preparation of food for staff, student body and others. Students will study, read, and speak on topics related to culinary arts and food service. Students who enjoy working with food and are interested in culinary arts and management would truly enjoy this class. Some outside class time will be required in order to earn an A.

Food Science

Course Number:233
Prerequisite: None
Credits: 2 Science, Elective
CIM work sample opportunities: Expository writing 

In this course students will use scientific method to study the biological and chemical basis for food preservation, preparation, fermentation, and processing. Students will develop laboratory, writing, and reasoning skills through measuring, recording and graphing data, writing laboratory and short research reports, and predicting and evaluating laboratory results demonstrated in a notebook or working portfolio. The course will be hands-on as students apply scientific information into their daily life. This course will also provide a glimpse into a unique career world. Students who may not feel comfortable in the physical sciences, due to interest or ability, will find the option of food science challenging and informative. 

Senior Foods

Course Number: 234
Prerequisites: Senior Standing
Credits: 1 Applied Arts or Elective
CIM Work sample opportunity: Speaking
Lab Fee: $5

Calling ALL Seniors!!!  Are you about to move out of your house?  Do you know how to prepare a well-balanced meal, save money on groceries, shop within your budget, and eat healthy on the run?  Whether you do or not, this is a great opportunity to better your culinary skills and knowledge on a life-time commitment...food.  Sign up and impress others with your ability to plan and create a delicious, balanced meal, as well as building your skills for the future in the process.