Food Science
Recommended Grade Level: 11 & 12
PR: one credit in biology, one credit in chemistry, and at least one credit in a Level 2 or higher course from the hospitality and tourism career cluster. Course Description: Students will use basic cooking skills to unravel scientific mysteries of food. Previous science courses come alive in this hands on course that combines scientific concepts with cooking skills! Students prepare recipes that illustrate various scientific concepts including: Food Science History Basic & Organic Chemistry Food Chemistry (mixtures, food components, additives) Microbiology (living organisms in food) Food Preservation Food Science Careers The course features hands on labs that emphasize increasing cooking knowledge as well as reinforcing scientific principles! The course features many hands on labs that emphasize increasing cooking knowledge as well as reinforcing scientific principles! |