How will a foods and nutrition curriculum help students?
Students have ample opportunity to learn about safe and nutritious food preparation for achieving optimal health. Food preparation skills are directly transferable to careers in food service, food science, dietetics and nutrition. California boasts countless opportunities for careers in food technology, processing, advertising, restaurants, hotels and theme parks. Moreover, students gain the life-long reward of learning to nourish themselves and others.
Can students in Home Economics Careers and Technology classes expect a challenging curriculum?
Home Economics Careers and Technology courses are both engaging and challenging. Students must apply knowledge and skills in reading, writing, math, science, art and social studies as well as current technology in the context of life management and career preparation. Students are evaluated on performance, competence and acquired skills related to standards established with the help of community members, post-secondary educators and employers.
Does the curriculum prepare students to go to college?
Yes. Home Economics programs prepare students for college. Specifically, the Home Economics Related Occupations program’s nine career pathways each lead to post-secondary education and career-specific training. According to the Bureau of Labor Statistics, 80 percent of the fastest growing jobs in the United States require at least some education beyond high school. Our program enhances college preparatory courses by imparting leadership skills, teaching responsibility and instilling confidence in students. In addition, Consumer and Family Studies courses can prepare students for the transition to higher education and, eventually, a high-skills career.
As of 2008, Nutrition 1-2 is accepted as a UC approved G elective.
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Nutrition
Year Course: Open to grades 9-12
UC approved a--g requirements: Nutrition is a G-other elective.
Nutrition 1-2 is a one year course in nutrition education. The course includes planning and preparing foods that contribute to nutritionally balanced meals. Each student will have experiences with Food Guide food choices that promote good health, food and kitchen safety, menu analysis, consumer economics, use and care of equipment, and basic hands on food preparation using fresh ingredients. Semester 1 is devoted to baking skills and semester 2 focuses on developing cooking skills.
Gourmet Foods
Prerequisite: Successful completion of Nutrition 1-2
Semester course: Open to grades 10-12, Need not be taken in conjunction with International Foods
This course goes beyond the fundamentals with emphasis on new foods, interesting seasonings, and advanced cooking skills as well as a review of food and kitchen safety and basic culinary techniques. Students work with the ingredients, equipment and techniques necessary to prepare gourmet meals with a focus on tasting a variety of novel and exciting foods. Students will observe and analyze through experimentation the affects of cooking fresh foods. Students will concentrate on further development of critical thinking skills as they observe, prepare and taste their creations.
International Foods
Prerequisite: Successful completion of Nutrition 1-2
Semester course:Open to grades 10-12, Does not need to be taken in conjunction with Gourmet Foods
This course is designed to acquaint students with many other countries and their traditions through the study, preparation and serving of foods common to those countries. The students will plan, prepare and serve festive meals from different cultures using traditional fresh ingredients, exciting new seasonings, and in some cases, appropriate new techniques and equipment. Students will research the culture and cuisine of the countries as well as analyze why certain foods are relevant to that specific geographical area.
