This program introduces students to the hospitality and food service industry, covering career opportunities, basic management skills, and safety practices. Students begin by learning food preparation, sanitation, and equipment operation techniques. They advance to mastering cooking fundamentals, including stocks, sauces, soups, and baking essentials like breads, pies, and cookies. Nutrition lessons teach the major nutrients, how they impact health, and how to retain them in cooking, with practical activities such as meal preparation. The program also includes planning balanced menus for different life stages and dietary needs.