Course Descriptions

HOME > Academics > Family & Consumer Science Dept. > Food Science

Classification:

May be used as one of the three required credits for Science or a CTE Level II credit

Credit:

1 credit, year-long

Prerequisites:

None

Fee:

$10.00

Food Science is the study of the producing, processing, preparing, evaluating, and using food. The field crosses many branches of science, including biology, botany, physiology, and zoology and bacteriology. This course deals with the chemical and physical changes that take place when food is processed or stored and the physical and chemical changes that take place once food enters the body. The chemical makeup of each nutrient is studied, along with the body's specific need for each nutrient. Food science is not the same as food preparation. The scientific method is used to conduct experiments with food that sometimes result in edible food products. Homework, tests, outside reading and maintaining a portfolio are integral components of this course. If time permits, labs may include the use of computer technology. Students that successfully complete Food Science are encouraged to take Culinary Arts.

HOME > Academics > Family & Consumer Science Dept. > Food Science
Food Science: the Chemistry of Foods and Nutrition - #0701
Classification:	May be used as one of the three required credits for Science or a CTE Level II credit
Credit:	1 credit, year-long
Prerequisites:	None
Fee:	$10.00
Food Science is the study of the producing, processing, preparing, evaluating, and using food. The field crosses many branches of science, including biology, botany, physiology, and zoology and bacteriology. This course deals with the chemical and physical changes that take place when food is processed or stored and the physical and chemical changes that take place once food enters the body. The chemical makeup of each nutrient is studied, along with the body's specific need for each nutrient. Food science is not the same as food preparation. The scientific method is used to conduct experiments with food that sometimes result in edible food products. Homework, tests, outside reading and maintaining a portfolio are integral components of this course. If time permits, labs may include the use of computer technology. Students that successfully complete Food Science are encouraged to take Culinary Arts.