Foods I - Fundamentals
Course Number: 7045
Recommended Maximum Enrollment: 16 or 4 per kitchen laboratory
Recommended Hours of Instruction: 135 - 180
Course Blueprint: 2004 Modified BP
Course Description:
This course examines the nutritional needs of the individual. Emphasis is placed on the relationship of diet to health, kitchen and meal management, and food preparation. Skills in science and mathematics are reinforced in this course. FCCLA leadership activities provide the opportunity to apply instructional competencies and workplace readiness skiills to authentic experiences.
Prerequisite: None