In Food Science students will learn about how our senses affect the way we perceive food. Students will make connections between developing food products and marketing those products. Students will learn about product development and marketing by creating their own product - from actually making the product to designing food labels, students will get to experience what goes into the foods we consume each day. Students will also participate in an introduction into the National FFA Organization and leadership curriculum. This may be offered as a half year class.
Identify names and principle characteristics of the major classes of foods.
Identify and apply the scientific concepts involved in the different stages of food preparation.
Demonstrate basic knowledge of culinary techniques.
Demonstrate the ability to apply food science knowledge to functions of ingredients in food.
Demonstrate basic food preparation and presentation skills.
Apply appropriate safe-handling techniques and follow food sanitation guidelines.