Full Year 1 Credit
Half Year ½ Credit
Available to Grades 11-12
This course will introduce students to the chemical composition and properties of food, the chemical changes that it undergoes during storage and cooking, and the importance of food safety. It is an integrated science class that applies physical science, biology and chemistry concepts to the properties of food and nutrition. The course will emphasize learning through laboratory experiences. Students will design their own labs, complete lab reports and complete projects that involve independent research. This course meets the Physical Science requirement for graduation.
Note: This course can be taken as a full-year or as a semester course.
Prerequisite: Algebra 1