Section outline

    • Students must
      Mark as done

      OCAS: 8426

      Course Length: 1 Year

      Course Description: This course introduces students to marketing concepts, menu planning principles, sustainability, and management of costs. Additional cooking fundamentals are gained in identification and preparation of meat, poultry, and seafood, garnishing and dessert/plate presentation. Student leadership through Family, Career and Community Leaders of America (FCCLA) is an integral part of this course. This course is a laboratory-based course.

      Grade levels: 11-12