Students will learn to prepare more elaborate “everyday” meals as well as foods for special occasions and a variety of cuisines from around the world.  Students will have many opportunities to practice culinary skills and will be provided with “recipes for life”. You will acquire the knowledge and skills needed to make safe, economic, nutritionally balanced meals and to ma.ke informed decisions about the food you buy and consume.

No course is complete without a few “Chopped” episodes! This is a “hands-on” course with an emphasis on teamwork and communication which are transferable skills to working. Class enthusiasm and daily participation are essential for success.

This course is taught in conjunction with Food Studies 12 and cycles through a curriculum that allows students to take both courses