Intermediate Foods B –
1 Semester ½ Credit,
Grades 9, 10, 11, 12
This course is a continuation of Intermediate Foods A with additional food preparation skills learned through food lab experiences.
The following unit will be studied in relation to; My Plate, buying, preparation, storage, meal planning, and current food trends.
Safety and Sanitation, Food Preparation Terms and Techniques, Quick Breads/Yeast Breads, Red Meat, Fruit, Dairy, Cheese, Soups and Casseroles.
Let the Cupcake Wars Begin!