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CULINARY FOUNDATIONS

Grades: 9-12

Credit: 0.5 unit
PREREQUISITE:
None

Learn the basics of nutrition, food safety, food preparation and meal planning. Learn culinary skills that you will use in daily life,
preparing food in each of the food groups. Work in groups to plan, prepare and serve food products in a lab setting. This course is
a prerequisite for Food Science, International Foods and Culinary Arts I. You must earn a B Average or higher to advance to
Culinary Arts I.