September

Evaluation and introduction to foods, guidelines, lab procedures, simple applications

October

Preservation of food production – canning, freezing, drying-practical applications and scientific evaluations

November

Baking methods: breads, cakes, cookies, pastries, grains, nuts, legumes

December

Gingerbread project – problem solving, applications of principles, science research and methodology

January

Food and fitness, food safety, dietetics, research fruits & vegetables

February

Dairy products and egg cooking – techniques and applications

March

Ethnic Foods and Cultural Differences. Meal time customs, dining out

April

Meat, Poultry, fish, and shellfish: selection, preparation, safety issues, science of cooking, moist & dry applications

May

Outdoor cooking, shopping for food, convenience meals, food supply, kitchen design, careers