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Grades: 10-12

Credit: 0.5 unit
Must have passed Culinary Foundations.

Advanced science-based foods course; Students will investigate food and explain the processes of food chemistry, food
microbiology and molecular gastronomy. Students will work with a variety of complex food systems including manipulating
ingredients and leaveners, nutrients, food preservation, pickling and sensory evaluation. Students will also explore the techniques
and principles of the science of bread and pastries. Course work includes experiments/lab work