Upon completion of this course, the student will have full vocabulary of cooking terminology and be able to identify the moist and dry heat methods of heat transfer as well as how equipment and materials provide heat and affect the cooking process. Topics also include menu design and the factors involved in it along with the basic nutritional considerations and terminology that relate to it. The student will be able to identify the components of recipes as well as how to read, interpret, price, and convert them.
- Teacher: Bianca Hamblin
- Teacher: Kellie Herbert
- Teacher: Dianne Kellman