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Advanced Foods & Nutrition  

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Course Description: 


This course is designed to assist students in principles related to food preparation.  Specific content addressed will include planning, serving, food presentation, special diets, and nutrition for the lifespan, serving, and food planning for entertainment services.  An emphasis on careers related to food service and nutrition (i.e. catering, dietician, and other culinary careers). Lab instruction emphasizes the application process. Leadership development will be provided through the Family, Career and Community Leaders of America (FCCLA) student organization.


Grade Level:  10-12

Credits:   0.5 – 1.0



Technical Content / Process



Students will:



  1. apply menu-planning principles to develop and modify menus.
  2. prepare various meats, seafood and poultry.
  3. prepare various stocks, soups, sauces and gravies.
  4. prepare canapés and appetizers. 
  5. managing a safe, effective and productive lab while utilizing teamwork.
  6. apply principles of purchasing, cost per serving, and receiving in food service operations.
  7. plan, prepare and serve a variety of meals and special events. 
  8. apply the fundamentals of baking to a variety of products including yeast breads, pie crusts, pastries, and other breads. 
  9. develop a plan for weight loss, weight gain or maintenance while examining nutrition through the lifecycle (infant, children, teens, pregnancy, adulthood, and old age). 
  10. plan and examine a diet plan for a specific need (high fiber, low fat, low cholesterol or low sodium, diabetic, athlete, heart disease, lactose intolerance, etc.). 
  11. illustrate table settings for special occasion.
  12. practice using different styles of meal service. 
  13. demonstrate and determine the correct cooking methods for a variety of food products (i.e.  roasting, baking, broiling, smoking, grilling, sautéing, frying, deep frying, braising, stewing, poaching, steaming, woking, convection, microwaving, and other emerging technologies). 
  14. use garnishes and entertaining to plan a simple food gathering for entertainment purposes. 
  15. demonstrate proper safety, sanitation and storage techniques in handling food from purchase, preparation, cooking, cooling, to reheating. 
  16. research careers in nutrition/food service according to skill required and type of job.
  17. prepare a variety of regional and international foods using appropriate methods and techniques. 
  18. use nutritional information in preparing and serving food to guests. 
  19. operate tools and equipment following safety procedures and OSHA requirements. 
  20. apply principles of food preparation to produce a variety of food products and beverages.
  21. practice food presentation techniques. 
  22. demonstrate proper measuring techniques.
  23. assess employment opportunities and preparation requirements.  
  24. demonstrate employability and social skills relevant to the career cluster. 
  25. demonstrate safe, sanitary work habits required by the field.  
  26. demonstrate and practice knowledge of food service safety and sanitation procedures and the factors that contribute to food borne illness.  
  27. practice proper waste disposal and recycling methods. 
  28. demonstrate written, verbal and non-verbal communication skills.
  29. apply time management skills. 
  30. utilize activities of the Family, Career and Community Leaders of America student organization as an integral component of course content and leadership development.
  31. apply math, science and communication skills within technical content. 





  • National Standards for Family and Consumer Sciences
  • Partnership for 21st Century Skills
  • Kentucky Core Academic Standards – Former PL/VS Program of Studies
  • Common Core Standards for Mathematics and English/Language Arts
  • Kentucky Occupational Skills Standards Assessment (KOSSA) Standards


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        Russell County Schools
        404 S Main St.
        Jamestown, KY 42629

        Phone: 270.343.3191
        Fax: 270.343.3072