Meets 6 hours a week. In this course students gain confidence through practice of basic cooking skills used in preparation of breakfast and lunch. Study includes nutrition, safety and sanitation, measurements, organization, terminology, utensils, table setting, marketing, fruits, cereal, meat, eggs, soup, sandwiches, salads, casseroles, sauces, gravy, salad dressings, vegetables, and cheeses. Meets 6 hours a week. In this course students gain confidence through practice of basic cooking skills used in preparation of dinner.
Study includes breads, cakes, pies, cookies, meats, candy, microwave cooking, canning, and freezing.
Meets 6 hours a week. This is an introductory course in the basic science of nutrition. It covers basic principles of nutrition, balanced diets, and their application to health promotion, maintenance, and disease prevention. This course deals with the principles of fashion design in apparel related to clothing line, scale, and color. Special emphasis is given to fibers and fabrics, including their identification, performance, and care.