Foods for seventh and eighth grade students, introduces the students to the culinary arts in a fun and active way.  Students learn the basics of cooking needed to prepare simple recipes.  Topics that are covered include; utensils, recipe reading and interpreting, measuring ingredients, cooking techniques, table setting, table manners, knife skills, time management, and recipe preparation.  Students will then put their newly developed skills into action by participating in six foods labs.  Students will assume various roles in the lab, such as Cook, Assistant Cook, Manager, and Dishwasher.  The students will perform each of the various roles at least once in the course of this class. When students are preforming cooking labs they must adhere to state health department requirements such as wearing closed toed shoes, socks and having hair tied back.