Food Selection and Preparation is a foundational course that develops students’ knowledge and skills in selecting, handling, preparing, and storing food safely and properly. It focuses on identifying fresh and quality ingredients, understanding nutritional value, reading food labels, measuring ingredients, and using appropriate kitchen tools and equipment. Students learn basic food preparation techniques, including washing, cutting, peeling, portioning, and applying suitable cooking methods. The course also emphasizes personal hygiene, sanitation, food safety, proper storage, and prevention of cross-contamination. Through demonstrations and practical activities, students develop accuracy, efficiency, organization, cleanliness, and confidence in preparing safe, nutritious, and appealing food.
- Teacher: Joy Tadle