Introductory

FOD1010: FOOD BASICS 

**Students must take this module before completing other modules!**

Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits.

Prerequisite: None

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FOD1020: CONTEMPORARY BAKING

Students develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients and the proper use of equipment for baked goods.

Prerequisite: FOD1010: Food Basics

 

FOD1030: SNACKS & APPETIZERS

Students apply the importance of snacks and appetizers related to lifestyle, by making nutritious, as well as delicious, snacks and appetizers.

Prerequisite: FOD1010: Food Basics

 

FOD1040: MEAL PLANNING 1

Students develop an understanding of planning, preparation and evaluation of balanced healthy meals.

Prerequisite: FOD1010: Food Basics

 

FOD1050: FAST & CONVENIENCE FOODS

Students consider budget, time, quality of food and food alternatives by making wise choices in the buying, using and preparing of fast foods and convenience foods. Prerequisite: FOD1010: Food Basics

 

FOD PROJECT A

Students develop project design and management skills to extend and enhance competencies and skills in other CTS courses through contexts that are personally relevant.

Prerequisite: None