Course Number(s): F402311
Length: 1 Semester (2 Credits)
Prerequisites: None
Grade: 9-12

In this introductory course students will learn and practice safety and sanitation procedures as well as preparing basic foods. Emphasis is placed on cooking and kitchen terms, equipment, kitchen and meal management, and food preparation. Passing this course is a prerequisite to taking any advanced culinary course. Note: $5.00 lab fee is suggested for all food courses.