Food Concepts

Food Concepts is designed to provide a basic, practical knowledge of food preparation skills together with a workable background in nutritional awareness. A study of food planning, preparation and serving with emphasis on resource management and intelligent consumerism. The class is also intended to build a background for professional development and career opportunities as well as enlarge culinary skills for individual and family satisfaction.

Units explored include:

  • Nutrition: Food Pyramid, Nutrients and the Quality of Your Life
  • Vegetarian Diets
  • Special Topics in Nutrition
  • Safety and Sanitation Issues
  • Kitchen Principles, Recipe Skills, Cooking Methods
  • Fruits and Vegetables
  • Deceptively Delicious
  • Grains: Rice, Pasta, Cereal
  • Eggs and Dairy
  • Dressings and Dips
  • Stocks, Sauces, and Soups
  • Meat, Poultry, and Fish
  • Appetizers and Hors d' Oeuvres
  • Combination Foods


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