This course is intended to help students become better consumers in today's society. Topics include check writing and reconciliation, banking services, rights and responsibilities of consumers, money management, credit, landlord and tenant responsibilities, leases, car buying guidelines, understanding car insurance coverage, transportation and travel, taxes, resumes, job applications, and interviews. Safety and sanitation emphasis in basic cooking, serving, and cleaning. Conventional and microwave methods of cooking are used. In addition to the labs, each unit includes studying nutrition, recommended cooking procedures, and proper storage.
Students develop skills and techniques in human relations, employability, and career development.
Throughout the course students become more knowledgeable about occupations in management, production and service in instructional, commercial, and self-owned food establishments of other food industries. A major project is to create a food promotion sale and carry out the sale. Principles of food preparation as they apply to food industry are used in several lab experiences. This course will teach methods for dealing with the challenges and responsibilities students will face in their future. This class explores the planning, preparation, and appreciation of foods from around the world and their enrichment of the American culture and cuisine.