Home Economics

Course Offerings

  • Food and Nutrition 10-12

  • International Cuisine 11-12


The H.E.C.T. (Home Economic Career Technology) Department provides OGHS students the opportunity to learn about the basics of the culinary industry. These two courses are currently being offered.

For Grades 10-12

Food and Nutrition is an introductory one year UC approve "G" course designed for students who are interested in understanding the principles of food and nutrition and in maintaining a healthy life. Students will learn the basics of food preparation, planning, service, use of equipment, and storage of food. Students will focus on safety and sanitation, career opportunities in the food service industry, nutritional needs, menu planning, time management and consumer skills, and sustainable gardening skills. All these skills will be applied throughout the year in a classroom laboratory setting.

International Cuisine and Hospitality is for the more experienced student. In this one year UC approved "G" course students will acquire a greater understanding of their world and the cultural diversity that exists in our own community. Students will focus on understanding the differences and commonalities we have with other cultures around the world. In the lab students will learn and demonstrate culinary skills used within various ethnic populations based on traditions, techniques, culinary tools and ingredients through practice labs and demonstrations.

Skills Learned

  • Safety: Chapter 6- Guide to Good Food Textbook

  • Sanitation: Chapter 6- Guide to Good Food Textbook

  • Measurement

  • Knife Care and Use

  • Composting

  • Lab set up and procedures

Kathleen Lynch

(408) 347-6925


I was born and raised in Salinas Ca. where I learned to love gardening. I graduated from Chico State where I received a BA in Liberal Studies and my teaching credential. I spent one year in Arizona in a culinary apprenticeship program.

Preferring a formal education, I came back to California and attended the California Culinary Academy in San Francisco-graduating with honors. I worked 17 years in restaurants within the Bay area. Each job prepared me for the next. I worked at Le Mouton Noir in Saratoga in all the stations throughout the kitchen; as a Pastry Chef at both the Los Gatos Brewing Company and Birk's Restaurant in Santa Clara; and as the Chef at Encore Cafe in Morgan Hill. I started my own business working as a personal chef for 3 years. At this point I felt like I had enough experience to teach and I am now enthusiastically starting my 13th year of teaching culinary courses at the High school level. I am married and have two college-age kids. I enjoy swimming and spend a lot of my free time gardening.