Foods 2

  • 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
A3-A6PlanningPre / Post Test
2. Give examples of cultural food customs and how they have evolved through history.AKFCS
R4.11A2 A3Lab Assignment
3. Discuss the impact of food-related technology in the food industry and the home.AKFCS
R4.11LA AB4Technical SkillsClass Discussion
4. Explain the role of government in food safety issues.AKFCS
LA DA7Health / SafetyPre / Post Test
5. Identify factors that influence staple foods and why they differ around the world.AKFCS
R4.11E7PlanningPre / Post Test
6. Model safe practices in the kitchen.AKFCS
HL AA6C3Health / SafetyLab Assignment
7. Demonstrate practices that promote safe food handling.AKFCS
HL AA6B3 C3Health / SafetyLab Assignment
8. Prepare foods by modifying recipes.AKFCS
R3.4Math EA3ManagementLab Assignment
9. Present foods with a creative flair.AKFCS
ManagementLab Assignment
10. Identify methods of food preservation and their advantages.AKFCS
B4 C1 C3Health / SafetyPre / Post Test
11. Preserve foods using food preservation techniques.AKFCS
A6 C1Health / SafetyLab Assignment
12. Identify foods common to various countries.
E5-E7Pre / Post Test
13. Prepare foods from around the world.AKFCS
E7-8ManagementLab Assignment
14. Identify foods common to the various regions in the U.S.AKFCS
E5-E7Lab Assignment
15. Prepare foods of various regions in the U.S.AKFCS
R4.11E5-E7ManagementLab Assignment
16. Identify career opportunities in food and nutrition.AKFCS
B2B4LaborClass Discussion
17. Research education and training requirements for careers in food production and services.AKFCS
B4D6LaborClass Discussion

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