Food Service, Hospitality, and Management Services Cluster

ORIENTATION  LEVEL  COURSES

F100  LEARNING  FOR  INDEPENDENCE,  FAMILY,  AND  EMPLOYMENT  (LIFE)

Course length: 1 semester

Course credit: .5

Grade level: 9,10

This course introduces the student to the field of Family and Consumer Sciences.  It focuses on the total well – being of the person in order to develop a healthy, well – adjusted, self confident, individual, family member, and worker.  Eight basic units included in the course are: healthful lifestyles, self esteem, relationships, management, parenting, human development, life situations and careers.  (If the selected course content is provided through instruction at earlier grade levels, students should enroll in more advanced subject – matter courses at the ninth grade level.

F201  FOODS  AND  NUTRITION  I

Course length: 1 semester

Course credit: .5

Grade level: 9,10

This course includes the basic classroom and laboratory experiences needed to develop a knowledge and understanding of basic food principles and nutrition for people of all ages.  Course content centers around: food service and preparation management using the decision – making process; meeting basic needs by applying nutrition concepts; meeting health and safety needs in planning, preparing, and serving food; maximizing resources when planning / preparing / serving food; promoting hospitality in food practices; and analyzing individual and family nutritional needs in relation to change.  Information related to careers in foods and nutrition is incorporated throughout the course.

F204  FOODS  AND  NUTRITION  II

Course length: 1 semester

Course credit: 0.5

Grade level: 9, 10

This course is recommended on the 10^th grade level for students interested in the food service program sequence.  This course includes basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applied nutrition for people of all ages.  The course content centers around the following duty areas: promoting food service and preparation management using the decision – making process; meeting basic needs by applying nutrition concepts; meeting health and safety needs in planning, preparing, and serving food; maximizing resources when planning / preparing / serving food; promoting hospitality in food practices; and analyzing individual and family nutritional needs in relation to change.  Information related to careers in foods and nutrition is incorporated throughout the course.

F205  FOOD  SCIENCE

Course length: 1 semester

Course credit: 0.5

Grade level: 9, 10

The scientific approach will be utilized to teach basic food preparation principles necessary for food service occupations.  Students will learn solid scientific principles relating to this area.  Sanitation and safety procedures will be emphasized.  Students will learn to apply the scientific approach to food preparation and service.  Problem solving skills will be developed which can be utilized in future career situations.  Students in the Food Science class will use the scientific methods to study the biological and chemical basis for food fermentation, preservation, processing, and preparation.  Students will develop laboratory, writing, and reasoning skills through measuring and recording data, writing laboratory reports, and predicting and evaluating experiment results.  Career opportunities will be explored and employability skills will be developed as food science relates to the food services area.

F206  FOOD  SCIENCE

Course length: 1 year

Course credit: 1.0

Grade level: 9, 10

Food Science is the study of the production, processing, preparation, evaluation, and utilization of foods.  Food Science is not the same as food preparation.  Students will use scientific methods to conduct laboratory experiments with foods.  The preparation of edible food products is not the primary purpose of this course, however, some products will be the result of experiments performed.  Students will use the scientific method to study the biological and chemical basis of nutrition and food preparation, preservation, and processing.  Students will develop laboratory, writing, and reasoning skills through measuring, recording data, graphing data, and predicting and evaluating laboratory results.