CONSUMER SCIENCE
Students who elect courses from the
Consumer Science Department are:
Competent
learners whose academic goals are to:
á Solve problems critically and
analytically.
Responsible
individuals whose civic goals are to:
á Lead healthy lives in mind and body.
Complex
thinkers whose social goals are to:
á Accept and use constructive criticism.
á Function effectively as members of a
team.
FRESHMEN FOODS
2.5 Credits Semester
Unweighted Prerequisite: None
Food preparation basics will
be explored in this semester course.
Recipe terminology, kitchen math, kitchen safety, reading and following
a recipe, and basic meal preparation skills will be highlighted in this
Òhands-onÓ introductory food preparation course.
CULINARY II
2.5
Credits Semester
Unweighted Prerequisite: None
This semester course builds
upon the basics presented in Freshmen Foods. The student will be introduced to more complicated recipes,
techniques and terminology in this Òhands-onÓ food preparation course. Main dishes, salads and desserts will
be emphasized.
Offered in alternate
school years starting in the odd numbered year.
ISLAND COOKING
2.5 Credits Semester
Unweighted Prerequisite: None
Island Cooking is a semester
course highlighting some of the favorite recipes enjoyed on MarthaÕs
Vineyard. This Òhands-onÓ course
will introduce jelly/jam preserves, simple seafood dishes, soups, chowders and
desserts.
Offered in alternate
school years starting in the odd numbered year.
BAKING
2.5
Credits
Semester Unweighted
Prerequisite: None
The joys of baking will be
introduced in this semester Òhands-onÓ course. Quick breads, yeast breads, pastry and casseroles will be
explored.
Offered in alternate
school years starting in the even numbered year.
FOREIGN
COOKING
2.5
Credits
Semester Unweighted
Prerequisite: None
Italian, German, Mexican,
Asian, French and Portuguese culinary favorites will be prepared in this
Òhands-onÓ semester course.
Offered in alternate school years starting in the even numbered year.