Food Service

 

 NEISD No. 8022

Course: NUTRITION AND FOOD SCIENCE

Credit: 0.5 
Grade Placement: 10-12 
Prerequisites: None 
Course Description: 

The content in this laboratory course includes a strong component in nutrition as it
relates to dietary functions through the family life cycle, special dietary needs, and
nutrient sources. Safety, sanitation, and nutrient retention in food preparation are
addressed. It covers cultural influences on food patterns, management techniques, and
careers in food and nutrition occupations. Concepts and skills related to managing the
dual roles of homemaker and wage earner are emphasized.

NEISD No. 8024

Course: FOOD SCIENCE AND TECHNOLOGY

Credit: 0.5 
Grade Placement: 10-12 
Prerequisites: None 
Course Description: 

This laboratory course provides in-depth study of the significance of nutrition in food
science. It addresses the knowledge and skills needed to study food science, processing,
marketing, and technology involved in food/nutrition. The opportunities in food and
nutrition occupational areas are explored, as well as the concepts and skills related to
managing the dual roles of homemaker and wage earner.

NEISD No. I - 8388 II - 8389

Course: FOOD PRODUCTION, MANAGEMENT & SERVICES I & II (PL)(Restaurant Management)

Credit: 2.0 
Grade Placement: 11-12 
Prerequisites: I - Teacher Recommendation 
II - Nutrition & Food Science, Food Science & Technology; Teacher Recommendation 
Course Description: 

This course provides curriculum designed for employment training in the area of food
production, management, and services. Basic knowledge is provided in nutrition as well
as skills for retention of nutrients during food preparation and service. The content
provides for student achievement in concepts and skills related to management
techniques, equipment operations, and quantity food products, catering, safety and
sanitation.