- This course examines the nutritional
- needs of the individual. Emphasis is
- placed on the relationship of diet to
- health, kitchen and meal management, and food preparation.
-
- Foods II - Advanced
- This course focuses on advanced food
- preparation techniques while applying nutrition,
- food science, and test kitchen concepts using new
- technology. Food safely and sanitation receive
- special emphasis, with students taking the exam
- for the ServSafe credential from the National
- Restaurant Association.
-
Agriscience Applications - This course focuses on integrating biological/physical sciences with technology as related to the environment, natural resources, food production, science and agribusiness. Topics of instruction include agricultural awareness and literacy, leadership and FFA, employability skills, and introduction to all aspects of the total agricultural industry.
Animal Science I - This course focuses on the basic scientific principles and processes that are involved in animal physiology, breeding, nutrition, and care in preparation for an animal science career. Topics include animal diseases, introduction to animal science, animal nutrition, animal science issues, career opportunities, and animal science evaluation.
- Animal Science II-Small Animal
-
- This course provides instruction on animal husbandry topics related to small animals that are served by veterinarian. Content related to the breeding, grooming, care and marketing of animals that fit into this category will be covered .
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