- 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
- Food and culture
- Food science and technology
- Safe and global food supply
- Food sanitation and safety
- Creativity and cooking
- Food preservation
- Foods of the World
- Foods of the U.S.
- Careers in food and nutrition
| Performance Standards (Learner Outcomes) | Specific Occupational Skills Standards | Alaska Reading, Writing, Math, Science Performance Standards | Alaska Content Standards | Alaska Employability Standards | Alaska Cultural Standards | All Aspects of Industry | Assessments |
|---|---|---|---|---|---|---|---|
| 1. Identify factors that influence food choices. | AKFCS C6 | A3-A6 | Planning | Pre / Post Test | |||
| 2. Give examples of cultural food customs and how they have evolved through history. | AKFCS E6 | R4.11 | A2 A3 | Lab Assignment | |||
| 3. Discuss the impact of food-related technology in the food industry and the home. | AKFCS C9 | R4.11 | LA A | B4 | Technical Skills | Class Discussion | |
| 4. Explain the role of government in food safety issues. | AKFCS C7 | LA D | A7 | Health / Safety | Pre / Post Test | ||
| 5. Identify factors that influence staple foods and why they differ around the world. | AKFCS E6 | R4.11 | E7 | Planning | Pre / Post Test | ||
| 6. Model safe practices in the kitchen. | AKFCS E7 | HL A | A6 | C3 | Health / Safety | Lab Assignment | |
| 7. Demonstrate practices that promote safe food handling. | AKFCS C7 | HL A | A6 | B3 C3 | Health / Safety | Lab Assignment | |
| 8. Prepare foods by modifying recipes. | AKFCS C10 | R3.4 | Math E | A3 | Management | Lab Assignment | |
| 9. Present foods with a creative flair. | AKFCS C10 | Management | Lab Assignment | ||||
| 10. Identify methods of food preservation and their advantages. | AKFCS C7 | B4 C1 C3 | Health / Safety | Pre / Post Test | |||
| 11. Preserve foods using food preservation techniques. | AKFCS C7 | A6 C1 | Health / Safety | Lab Assignment | |||
| 12. Identify foods common to various countries. | AKFCS E6 | E5-E7 | Pre / Post Test | ||||
| 13. Prepare foods from around the world. | AKFCS E6 | E7-8 | Management | Lab Assignment | |||
| 14. Identify foods common to the various regions in the U.S. | AKFCS E6 | E5-E7 | Lab Assignment | ||||
| 15. Prepare foods of various regions in the U.S. | AKFCS E6 | R4.11 | E5-E7 | Management | Lab Assignment | ||
| 16. Identify career opportunities in food and nutrition. | AKFCS E9 | B2 | B4 | Labor | Class Discussion | ||
| 17. Research education and training requirements for careers in food production and services. | AKFCS E10 | B4 | D6 | Labor | Class Discussion |