This course provides students with basic nutrition and wellness knowledge and basic food preparation skills. Emphasis is placed on food preparation, kitchen and meal management, and the relationship of diet to health. Topics of study include nutrition, meal planning, food labeling, safety and sanitation, kitchen equipment, measuring, use of recipes., basic food preparation and consumer skills. Science, math, economics, and communication skills are reinforced in this course. Work-based learning strategies appropriate for this course are field trips, job shadowing, and service learning. Simulations, projects, teamwork, and FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. This course is offered only to sophomore, junior, and senior students. (Prerequisite: None)

This course addresses more complex concepts in nutrition and food preparation, with emphasis on social, psychological, and cultural influences on food choices globally. Topics include nutrition and wellness for individuals and families across the life span; impact of technology on nutrition, foods, and related tools and equipment; management of food-related resources; acquiring, organizing, and evaluating information about foods and nutrition; and exploration of careers in all aspects of the food industry. Laboratory experiences are included. Work-based learning strategies appropriate for this course include field trips, job shadowing, and service learning. Simulations, projects, teamwork, and FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skills to authentic experiences. This course is offered only to sophomore, junior, and senior students. (Prerequisite: Nutrition and Food)