This course serves as a continuation of Basic Food
Preparation. Students are introduced to advanced food
preparation methods and a major emphasis is placed on
food safety and sanitation (in the home kitchen as well as in
the food industry). Lab units include: Soups and Sauces,
Meats, Pastries, Yeast Breads, Cake/Cake Decorating, and
International Cooking (Mexican, Italian, Chinese, German).
Food careers, nutrition, and consumerism are also explored.

Fee: $20
Grades: 10, 11, 12
Prerequisite: Basic Food Preparation
Semester: 1/2 credit
Supplies: pocket folder