Foods 2

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    • Prerequisite Course(s): Foods 1
    • High School Credit = 1/2 credit per semester (Postsecondary credit = 0)
    • This course will be offered: every year
    • Pathway (Optional): Restaurants and Food/Beverage Services
    • Career Cluster Area: Hospitality & Tourism
    • Source of Occupational Skills Standards: Alaska Family and Consumer Science (AKFCS)
    • Eligibility for Nationally Recognized Skill Certificate(s)/State License? No
    • Tech Prep: No
    • Is this course brokered through another institution or agency? No
    • Course Description: This course is designed to expand the basic cooking skills learned in Foods 1. Emphasis will be on creativity, modifying recipes, and preparing international and regional United States foods..
    • Content Headings/Topics
      1. Food and culture
      2. Food science and technology
      3. Safe and global food supply
      4. Food sanitation and safety
      5. Creativity and cooking
      6. Food preservation
      7. Foods of the World
      8. Foods of the U.S.
      9. Careers in food and nutrition
    Performance Standards (Learner Outcomes)Specific Occupational Skills StandardsAlaska Reading, Writing, Math, Science Performance StandardsAlaska Content StandardsAlaska Employability StandardsAlaska Cultural StandardsAll Aspects of IndustryAssessments
    1. Identify factors that influence food choices.AKFCS
    C6    		A3-A6PlanningPre / Post Test
    2. Give examples of cultural food customs and how they have evolved through history.AKFCS
    E6    		R4.11A2 A3Lab Assignment
    3. Discuss the impact of food-related technology in the food industry and the home.AKFCS
    C9    		R4.11LA AB4Technical SkillsClass Discussion
    4. Explain the role of government in food safety issues.AKFCS
    C7    		LA DA7Health / SafetyPre / Post Test
    5. Identify factors that influence staple foods and why they differ around the world.AKFCS
    E6    		R4.11E7PlanningPre / Post Test
    6. Model safe practices in the kitchen.AKFCS
    E7    		HL AA6C3Health / SafetyLab Assignment
    7. Demonstrate practices that promote safe food handling.AKFCS
    C7    		HL AA6B3 C3Health / SafetyLab Assignment
    8. Prepare foods by modifying recipes.AKFCS
    C10    		R3.4Math EA3ManagementLab Assignment
    9. Present foods with a creative flair.AKFCS
    C10    		ManagementLab Assignment
    10. Identify methods of food preservation and their advantages.AKFCS
    C7    		B4 C1 C3Health / SafetyPre / Post Test
    11. Preserve foods using food preservation techniques.AKFCS
    C7    		A6 C1Health / SafetyLab Assignment
    12. Identify foods common to various countries.
    		AKFCS
    E6    		E5-E7Pre / Post Test
    13. Prepare foods from around the world.AKFCS
    E6    		E7-8ManagementLab Assignment
    14. Identify foods common to the various regions in the U.S.AKFCS
    E6    		E5-E7Lab Assignment
    15. Prepare foods of various regions in the U.S.AKFCS
    E6    		R4.11E5-E7ManagementLab Assignment
    16. Identify career opportunities in food and nutrition.AKFCS
    E9    		B2B4LaborClass Discussion
    17. Research education and training requirements for careers in food production and services.AKFCS
    E10    		B4D6LaborClass Discussion

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