Family & Consumer Science Ed
Food Science

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Family and Consumer Sciences
Course Outline

  1. Introduction
  2. Course Outline
    Grading and Attendance
    Class Expectations
    Extended Learnings

  3. The Necessities
  4. Safety and Sanitation
    Kitchen Unit Organization
    Kitchen Groups and Procedure
    Lab Books - Market Order, Preparation Plan, Evaluation, Costs
    Cooking Terms and Measurements
  5. Recipes
  6. Following Directions
    Trying Something New
  7. Experiences: Applications and Learning
    1. Breads and Cereals
    2. Emphasis: Nutrition
      Quick Breads and Yeasts Breads
    3. Vegetables and Fruits
    4. Emphasis: Nutrition
      Variety and Care
      Preparation with creativity and palatability
      Garnishes with color and texture and nutrition
      Vegetable Dishes and Salads
    5. Sandwich Contest
    6. Nutrition
    7. Analysis of your personal Food Record
      Basic Nutrients
      Current Nutrition Health Concerns
    8. Convenience Foods Project
    9. Analysis of the various convenience foods on the market
      Research, Lab, Comparison, and Evaluation
      Forms: packaged, frozen, canned, deli, homemade, fast food
    10. Pasta Cookery
    11. Principles of Pasta Cookery
      One Dish Meals with pasta
      Time saving, use of herbs/spices, adapting recipes
    12. Desserts and/or Pies
    13. Variety
      Make ahead
      Nutritional Impact on body (high fat, high sugar) (moderation)
      Entertaining / Etiquette (a few hints)
    14. MULTICULTURAL Study and Foods Buffet
    15. Group Effort with Individual Responsibilities
      Asia (2), Europe (2), Africa, and South America
      Individual Written Reports
      Group Report/One Country   (Six Different Countries Studied)
      Demonstrations from Class and Community Members
      MULTICULTURAL Foods Buffet Representing the Six Countries
    16. If Time Permits
    17. Restaurants: variety, cost, etiquette, growth
      Buying Food: Unit Pricing, UPC, Open Code Dating, Labeling
      Careers in the Foods Industry

Catalog Course Description

Career Pathways: HH, SN

Credit .5 - 1 semester

Students learn culinary skills and techniques in a lab setting and sample food prepared individually and as a team. They learn to cook while focusing on nutrition and time management in a kitchen setting, practice culinary techniques and equipment use, learn to read labels, understand nutritional values in foods, and learn money saving ideas. Students will obtain a Washington State Food Handler's Permit. The course is designed to prepare students to enter the workforce or to transition to advanced education and training in order to enter technical/professional positions in industry.

Occupational or elective credit.



Olympic High School  .  7070 Stampede Blvd  .   Silverdale  .  WA  .  98383