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Board hears proposal to add Food Science lab course at Healdsburg High School
Summary
Karen Wilkinson presented a Food Science course proposed as a UC/CSU-approved lab science and CTE option that would replace a marine/freshwater course; trustees said the course complements culinary and ag pathways and asked for follow up on implementation details.
Karen Wilkinson, introduced by the principal, described a proposed Food Science course that combines laboratory chemistry with industry sensory methods and applied nutrition. Wilkinson said the class is designed for third- and fourth‑year science students and would be a Lab D course acceptable to UC and CSU admissions while also counting as a CTE (career‑technical education) offering in the hospitality pathway.
Wilkinson outlined practical labs—making ricotta and chèvre, comparative cheese tastings and hands‑on work with macromolecules and food safety—and framed the course as a way to engage a range of students by connecting high‑level science to everyday experience. A board member called the proposal complementary to the culinary program and trustees expressed support; no formal vote was taken. The board asked for follow‑up on scheduling and the UC/CSU approval process and encouraged staff to return with any implementation details needed for course adoption and course coding.
