This resource provides detailed 90-day pacing guides for both Foods 1 and Foods 2 courses, designed to meet the South Carolina State Standards at a 9th-grade reading level. The Foods 1 guide includes foundational culinary education topics such as food safety, nutrition, basic cooking techniques, and baking, all arranged in a structured daily breakdown for effective teaching. Foods 2 focuses on advanced skills, incorporating professional management, protein fabrication, and global cuisine over a similar timeline. Each unit consists of specific daily lesson plans, instructional activities, application exercises, and exit tickets to gauge student understanding and progress.