The Science of Food

1 unit credit      Wt: 1.05         PD/WK: 05

Prerequisite: Two years of regents science

The Science of Food is a course that teaches core scientific principles, laws and phenomena using a medium that our students interact with on an everyday basis - food.  The course takes advantage of the students' experiences and enjoyment of food to teach an intense science curriculum, heavy in both biology and chemistry.

The course is divided into three main components: farming and food production, food preparation and cooking, and the digestion and growth process of the consumer.  Instructional techniques rotate between inquiry-based activities, "hands-on, minds-n" activities, and lessons involving different learning styles and science literacy.  Assessments take the form of traditional exams and student-centered real-world research and application.

Throughout the year, key concepts will be reinforced through activities involving cooking and food preparation.