This pathway begins with an introduction to the basic skills required for food preparation and an understanding of nutrition principles. Students demonstrate safe food practices to prevent foodborne illnesses, prepare nutritious foods with healthy cooking methods, create problem-solving strategies to eat well and increase physical activity, and exhibit nutritious menu planning skills. Laboratory work includes healthy breakfast and dinner options that focus on whole grains, vegetables, fruits, and sources of lean protein or meat alternatives. In accordance with the Falmouth High School Problem-Solver Rubric, students will carry out multi-step tasks to completion with minimal assistance. As a problem solver, students make connections between nutrition principles and personal choices.
Core Pathway Courses
-
Food for Healthy Living (Culinary I)
- Baking and Pastry Arts
- Global Gourmet (Culinary II)
- Restaurant Management
Industry Recognized Credentials Earned:
- ServSafe Food Handler’s Certification
- Massachusetts Allergen Training Certificate
- ServSafe Workplace: Sexual Harassment Prevention for Restaurants
- ServSafe Workplace: Understanding Unconscious Bias in Restaurants
Pathway Completion:
- Includes a Work-Based Learning Experience
Industry Data:
Food Preparation & Serving Occupations
Food Service Managers
Career Technical Education Frameworks:
Culinary