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Course

Description

Syllabus

Important

Important

Important

This course will cover topics such as careers in the food service industry, societal trends impacting nutrition, menu planning, food allergies and dietary requirements, food safety and sanitation, and nutrition from production to consumption. 

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Throughout the year all students will be required to create and maintain a recipe book. This recipe book will be a compilation of the recipes we create in class. It is the responsibility of each student to keep track of all recipes. 

HERE is the type of binder you need. 

:: LESSON PLANS ::