Foods II (Advanced)

This course focuses on advanced food preparation techniques while applying nutrition, food
science, and test kitchen concepts using new technology. Food safety and sanitation receive
special emphasis, with students taking the exam for a nationally recognized food safety
credential. Students develop skills in preparing foods such as beverages, salads and dressing,
yeast breads, and cake fillings and frostings. A real or simulated in-school food business
component allows students to apply instructional strategies. English language arts,
mathematics, and science are reinforced. Work-based learning strategies appropriate for this
course include apprenticeship, cooperative education, entrepreneurship, internship, mentorship,
school-based enterprise, service learning and job shadowing. Family, Career and Community
Leaders of America (FCCLA) competitive events, community service, and leadership activities
provide the opportunity to apply essential standards and workplace readiness skills through
authentic experiences.