BSSD Course Descriptions_3_19_12 - the Bering Strait School District
BSSD Course Descriptions_3_19_12 - the Bering Strait School District
BSSD Course Descriptions_3_19_12 - the Bering Strait School District
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Hospitality and Tourism<br />
16054 Nutrition & Food Preparation<br />
Prerequisite:<br />
Grade Level: 9<strong>12</strong><br />
Credit: 0.50 Nutrition and Food Preparation<br />
courses provide students with knowledge and<br />
skills about food preparation and/or production,<br />
with a strong emphasis on nutrition, balanced<br />
diets, and satisfying special dietary needs.<br />
Topics typically include assessing nutrient<br />
content, <strong>the</strong> science of food and nutrition,<br />
physiology and utilization of nutrients. <strong>Course</strong><br />
content may also cover additives, contaminants,<br />
food-borne illnesses, and food technology.<br />
(NACTEC = 0.25 credits)<br />
16056 Culinary Arts<br />
Prerequisite:<br />
Grade Level: 9<strong>12</strong><br />
Credit: 0.50 Culinary Art Specialty courses<br />
provide instruction in a particular type of<br />
cooking or culinary style. Examples of such<br />
specialty fields include baking, creating and<br />
decorating wedding cakes, Middle Eastern<br />
cuisine, and so on. These courses emphasize<br />
skills specific to <strong>the</strong> type of culinary art being<br />
studied. (NACTEC = 0.25 credits)<br />
<strong>Bering</strong> <strong>Strait</strong> <strong>School</strong> <strong>District</strong> 20<strong>12</strong>-2013<br />
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