FOODS
Textbook: Guide to Good Food by Velda Largen, Deborah Bence Course Description: This course includes basic classroom and laboratory experiences needed to develop knowledge and understanding of basic food principles and applied nutrition for people of all ages.
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Course Syllabus
| Topic | Readings |
| Safety and Sanitation | Chapter 6 |
| Equipment, Terms, and Recipes | Chapter 10 & 13 |
| Quick Breads Quick Bread Recipes |
Chapter 23 |
| Yeast Breads Yeast Bread Recipe |
Chapter 23 |
| Pastry | Chapter 24 |
| Pasta Pasta Recipes Spring, 2010 Rice Recipes Spring, 2010 |
Chapter 14 |
| Poultry | Chapter 20 |
| Beef and Pork | Chapter 19 |
| Final Project | Chapter 11 |
Family & Consumer
Science Home Pg. | Adult Living | Intro to Family & Consumer Science
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Parenting | Resource Management | Foods |
Child Development |Recipes |
CAM High School Home Pg. | CAM District Home Pg. |
This page last revised: 03/30/10
