Learning Recommendation: Completion of Biology and Chemistry/ Chem Lab Methods and completion/concurrent enrollment in Introduction to Culinary Arts
General Description: This course focuses on the chemistry behind changes that occur as foods cook, ferment, rot, and otherwise endure chemical changes. In Food Science students learn the knowledge, skills, and practices required for careers in food science, dietetics, and nutrition. The course focuses on the relationship between food consumption, health, and human development. Instruction includes risk management procedures, nutritional therapy, technology in food production, and diet and nutritional analysis and planning. Science is integrated throughout the course in such experiments as the caramelization of sugars and starches, the production and growth of yeast, or the effects of temperature on chocolate. Students may study such topics as the effects of antioxidants on humans, the shelf life of food products, and the positive and negative effects of bacteria on food.
- Food Safety and Sanitation
- What is Food Science?
- Equipment Identification, Culinary Fundamentals & Lab Procedures
- Food Science Experiments
- Careers and Employability
Strategies: Students will learn through a combination of:
- Direct Instruction
- Lab Experiments
- Collaborative Group Work
- STEM Based Projects
- Food Preparation Techniques & Safety
- FCCLA Events (such as creating and testing a food product)
Homework: Student work that is not completed in the classroom may be assigned as homework. Group projects will be given time during class to work on, but may require team completion outside of the classroom. Studying for assessments will be done on the student's time.
Course Fee / Materials: $45, including membership in FCCLA. Science Lab Goggles