#83800 - U.S. Regional Foods

HS Credit Value: ½ Credit / Half Year Course
Grade levels: 9, 10, 11, & 12

Course Description: 

Students are introduced to the concept of the American “Melting Pot” as it relates to food choices and preparation. They will identify the origins of foods of the seven main regions of the United States and then prepare foods that are representative of each. Food labs emphasize a variety of foods, cooking techniques, kitchen safety and sanitation. No prerequisite.