Foods and Nutrition II is designed to prepare students with food production, preparation, and service skills for food and hospitality industry occupations.  Units of study include:

• The Culinary Profession
• Culinary History
• Sanitation Hazards and Procedures (California Food Handler Card)
• Safety in the Professional Kitchen
• Equipment
• Knives and Knife Skills
• Standardized Recipes and Conversions
• Mise en Place
• Ingredients, Preparation, and Presentation
• Table Service and Menus
• World Cuisine
• Career Awareness and Employability Skills
• Leadership, Communication and Teamwork