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Course Title: Science of Baking Credit Value: 0.5
Course Number: 109422 Term(s) Offered: Semester
Prerequisite(s): None Open to Grades: 10, 11, 12
Description: Students learn the fundamentals and science involved in the making of quick breads, yeast breads, pastries,
cakes, and seasonal items. Students learn the lost art of baking from scratch which is great on the budget and limits
preservatives and additives. Emphasis on equipment, functions of ingredients, the importance of accurate measurements
and baking terminology gives students the skills to ensure their success in the kitchen. Teamwork, communication,
organization, and conservation skills are integrated into the class as students read and follow directions, and make healthy
substitutions whenever available. This class fulfills the APPLIED ART credit required by some colleges and is applied
towards Pine-Richland’s ELECTIVE graduation requirement.
Course Title: Global Cuisine Credit Value: 0.5
Course Number: 109430 Term(s) Offered: Semester
Prerequisite(s): None Open to Grades: 10, 11, 12
Description: Enjoy Chicago-style pizza, Jambalaya or a dinner straight from Europe in this course that offers foods
representing the melting pot of American cuisine and foods from all over the world. Students use historical and cultural
influences that have contributed to regional food specialties and mimic their dishes here in the kitchen labs of Pine-Richland.
The course allows students to explore selected ethnic foods in weekly labs as well as share customs of their own
individualized heritage. When studying regions, students consider factors such as geography, climate and culture that
show influence on food selection and preparation, and utilize food safety and sanitation to ensure a safe product. Learn
culture through taste in Global Cuisine. This class fulfills the APPLIED ART credit required by some colleges and is applied
towards Pine-Richland’s ELECTIVE graduation requirement.
Course Title: Food Explorations Credit Value: 0.5
Course Number: 109441 Term(s) Offered: Semester
Prerequisite(s): None Open to Grades: 10, 11, 12
Description: Let’s Eat! If you aren’t excited about what’s for breakfast, lunch or dinner, then take this course and learn to
create and cook something totally unique to you and your tastes. Food explorations allows you the creative freedom to
choose your own recipes, change ingredients, and plan your own meals. Your choices will be guided by the basic food
groups and we will discuss the psychology behind why you are making certain food choices. Be prepared to cook and
work within a group to gain the everyday skills to ensure a successful nutritious future while using the safety and sanitation
skills necessary in food preparation. This class fulfills the APPLIED ART credit required by some colleges and is applied
towards Pine-Richland’s ELECTIVE graduation requirement.
2019-2020 Pine-Richland High School Program of Studies (Table of Contents) 100 | P a g e
