Food Science
This course is the study of the biological and chemical basis of
nutrition, food preparation, preservation, and processing.
Students will apply knowledge in everyday situations using
scientific methods to conduct lab experiments using food
products. The preparation of edible food products is not a
primary objective of this course.
(Can be taken for science credit.)
Fee: $10
Grades: 11, 12
Prerequisite: None
Year: 1 credit
Supplies: pocket folder, 1” 3-ring notebook, calculator, looseleaf
notebook paper