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Course Information
Family & Consumer Sciences
Food Preparation and Nutrition II
This is a sequential course that builds on the concepts taught in Food Preparation and Nutrition I. Topics will include more complex concepts in foods and nutrition including a study of international and cultural foods; meal planning and preparation for specific economic, psychological, and nutritional needs; advanced impacts of science and technology on nutrition, food, and related equipment; specific food preparations including baking and catering; and exploring community and world food concerns as well as the “green” impact of the food industry. Laboratory experiences with advanced application will be a major component of the course.
Mary Jane Grayson
Food Preparation and Nutrition I
Nutrition Through the Life Cycle
Staying Active and Managing Your Weight
Safeguarding the Family’s Health
The Smart Consumer**
Planning Meals
Fish and Shellfish
Salad, Casseroles and Soups
Cakes, Cookies, Pies and Candies
Preserving Foods**
Foods of the World
Career Majors That Sequence This Course
Career Cluster Pathway Career Major
Health Science Therapeutic Services Dietary Aide