Meal Management is a course that develops students’ knowledge and skills in planning, preparing, serving, and evaluating balanced and nutritious meals. It focuses on menu planning, budgeting, food selection, portion control, meal scheduling, and proper use of available resources. Students learn to consider nutritional needs, food preferences, cultural influences, and special dietary requirements when planning meals. The course also emphasizes food safety, sanitation, efficient kitchen organization, and proper time management. Through practical activities, students develop skills in preparing attractive, economical, and well-balanced meals while promoting healthy eating habits, resourcefulness, creativity, and effective management of household and food service operations.
- Teacher: Joy Tadle