This class is the introductory foods class. Basic skills in food preparation are taught with an emphasis on food lab experiences involving baked goods, produce, meats, grains, eggs, and dairy products. Students learn to use assorted appliances and utensils. Sound nutritional choices and food safety issues are recurring themes during the course.
For grades 10, 11, and 12
It is recommended that Contemporary Foods be taken prior to Foods of the World.