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Food Science (Foods 3)
 
FCE0020
Credit 1.00
Open to grades 11-12

This exciting course is an excellent opportunity to earn a “science” graduation credit while studying the relationship between food and science. This course will focus on food science basics, the science of nutrition, the chemistry of food, and culinary applications. Students enrolled in this course will use their science knowledge and advanced culinary techniques to explore topics such as carbohydrates, proteins, acids and bases, energy, leavening agents, and much more!!! Come and explore science in the kitchens and see how these two topics go hand in hand.

Essential Standards
  • Students will demonstrate professional skills for a variety of cooking methods including roasting, broiling, smoking, grilling, sauteing, pan frying, deep frying, braising, stewing, poaching, steaming and baking using professional equipment and current technologies.
  • Students will utilize weights and measurement tools to demonstrate knowledge of portion control and proper scaling and measurement techniques.
  • Students will implement food preparation, production and testing systems.
  • Students will create standardized recipes.
  • Students will demonstrate the ability to select, store, prepare and serve nutritious and aesthetically pleasing foods.
  • When studying science content, students will ask questions suggested by current social issues, scientific literature, and observation of phenomena, building hypotheses that might answer some of these questions, design possible investigations, and describe results that might emerge from such investigations.
  • Students will explain how substances, both simple and complex, interact with one another to produce new substances.
  • Students will analyze the costs, benefits, or problems resulting from a scientific or technological innovation, including implications for the individual and the community.