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This course is designed to assist students in making critical decisions about food, which contributes to health and well-being. Labratory instruction is included as an application process. Practical problems addressed relate to attitudes toward food, nutrition facts, special health concerns and diets, management of food resources, preparation skills, food safety, sanitation and careers in nutrition and food service. The course is ideal for 10th-12th grade students who are interested in the Culinary Arts Career Pathway.