• Course Description:
    This course is designed to introduce the learner to the relationship between food, additives, processing, and ones health. Using scientific research, we will evaluate how food is handled and processed every step of the way from the seed, to the table, and through the body. 
    Course Outline:

    Plant Science

    Food Science History/Careers

    Foodborne Illness

    Food Preservation



    Meat Science

    Class Policies:
    1. Be Respectful
    2. Be Responsible
    3. Be Prepared
    Lab Notebook, Writing Utensil, Planner, Hair Binder (if applicable),Positive Attitude! 
    Lab Fee:
     A $10 lab fee will be collected from each student before the 1st "official" lab. If lab fee is not turned in on time the student will not be able to participate in the labs until it is collected. If the lab fee is collected. If there are financial concerns please contact me.
    Grades are based on total points with 10% of the grade coming from the final. Grades are divided into the following categories:

    Daily Work               Projects

    Assessments            Food Labs

    Lab Make Up Process:
    Please see Mrs. Feyma or Mrs. Sauvola for lab make up procedures. 
    Weekly Outline & Assignments:
    Please visitplanbook link to view a weekly class outline, due dates, electronic assignments, and special class anouncments.