FOODS 10

Summary of Course Content and Activities

CREDITS: 5
Level: Introductory
Prerequisites: None

Materials & Resources:

Families must purchase recipe ingredients and have basic cooking and baking supplies. Students are given the freedom to choose which recipe they would like to use for each of the lab requirements. Photos of lab work will be required.

Course Description & Modules:

Food Basics 1010
    This module is the prerequisite for all other Foods Modules. Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits. This is a theory based module.

Contemporary Baking 1020
    Students develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients and the proper use of equipment for baked goods. This module has both theory and lab work. Labs include: cakes, cookies, scones, muffins, cultural baking of choice.

Snacks & Appetizers 1030
    Students apply the importance of snacks and appetizers related to lifestyle, by making nutritious, as well as delicious, snacks and appetizers.  This module has both theory and lab work. Labs include preparing a smoothie, a favourite, and three other snacks or appies (grain based, meat based, fruit or veggie based).

Meal Planning 1040
    Students develop an understanding of planning, preparation and evaluation of balanced healthy meals. This module has both theory and lab work. Labs include: breakfast, lunch & dinner.

Canadian Heritage 1060
    Students become aware of how food in Canada today reflects the country’s history and origins by examining food patterns and customs, and by analyzing and preparing ethnic foods. This module has both theory and lab work. Labs include: Bannock, an Indigenous themed meal, and a region of Canada meal.

Forecasted amount of time to complete a week’s lessons:
2-3 hours

Description of student evaluations, quizzes and tests:
Students can expect each module to have assignments, moodle “quizzes” and lab work submissions. All assignments and lab work will be weighted evenly. 

FOODS 20A

Summary of Course Content and Activities

CREDITS: 5
Level: Intermediate
Prerequisites: Foods 10

Materials & Resources:

Families must purchase recipe ingredients and have basic cooking and baking supplies. Students are given the freedom to choose which recipe they would like to use for each of the lab requirements. Photos of lab work will be required.

Course Description & Modules:

Cake & Pastry 2040
    Students expand their knowledge and skills in the production of a variety of cake and pastry products. This module has both theory and lab work. Labs include: 5 different types of cakes and pastries.

Soups & Sauces 2070
    Students combine stocks with various thickening agents to produce hearty soups and sauces. This module has both theory and lab work. Labs include: 2 soups, and 2 sauces.

Milk & Eggs 2060
    Students develop skills in using milk products and eggs by examining how to retain nutritional value and quality through a variety of preparation and presentation methods.  This module has both theory and lab work. Some of the labs for this module overlap with others and may also include macaroni and cheese, breaded chicken strips, and omelette.

Meal Planning 2120
    Students learn strategies for planning and creating satisfying meals that accommodate busy schedules or strained budgets. This module has both theory and 1 lab. 

International Cuisine 2170
    Students discover other cultures by exploring their cuisine, and develop a variety of techniques for international cooking and use of specialized tools. This module has both theory and lab work. There are 5 labs in this module, some of them can overlap with other modules.

Forecasted amount of time to complete a week’s lessons:
2-3 hours

Description of student evaluations, quizzes and tests:
Students can expect each module to have assignments, moodle “quizzes” and lab work submissions. All assignments and lab work will be weighted evenly. 

FOODS 20B

Summary of Course Content and Activities

CREDITS: 5
Level: Intermediate
Prerequisites: Foods 10

Materials & Resources:

Families must purchase recipe ingredients and have basic cooking and baking supplies. Students are given the freedom to choose which recipe they would like to use for each of the lab requirements. Photos of lab work will be required.

Course Description & Modules:

Bread Products 2050:
Students describe the role of ingredients and use specialized skills in working with bread products. This module has both theory and lab work. There are 4 labs including recipes like pancakes, yeast bread, sweet rolls and may overlap with labs from Foods 20A.  This module has both theory and lab work. 

Grains & Legumes 2190 : 
Students learn about the wide range of grains, legumes, pulses, nuts and seeds available, and how to retain the nutritional value and quality through a variety of preparation and presentation methods. This module has both theory and lab work.  The 5 labs include recipes that can overlap with other modules such as macaroni and cheese, oatmeal, and rice. 

Creative Cold Foods 2090: 
Students learn to combine nutrition and creativity in the preparation of salads and sandwiches. This module has both theory and lab work. The 5 labs include recipes that can overlap with other modules including preparing salads, sandwiches and platter of meats & cheese.

Basic Meat 2100: 
Students learn the nutritional value of meat and differentiate among the various cuts of meat. Students apply this knowledge to the safe handling, storage, preparation and presentation of meat dishes. This module has both theory and lab work. The 5 labs include recipes that can overlap with other modules including preparing stew, hamburgers, kabobs and spaghetti & meatballs.

Rush Hour 2140: 
Students learn unique and quick ways to create nutritious and delicious dishes, using simple ingredients and prepared and convenient foods. This module has both theory and lab work. Students will prepare one recipe incorporating a time-saving technique.

Forecasted amount of time to complete a week’s lessons:
2-3 hours

Description of student evaluations, quizzes and tests:
Students can expect each module to have assignments, moodle “quizzes” and lab work submissions. All assignments and lab work will be weighted evenly. 

FOODS 30

Summary of Course Content and Activities

CREDITS: 5
Level: Advanced
Prerequisites: Foods 10 & Foods 20

Materials & Resources:

Families must purchase recipe ingredients and have basic cooking and baking supplies. Students are given the freedom to choose which recipe they would like to use for each of the lab requirements. Photos of lab work will be required.

Course Description & Modules:

Advanced Soups & Sauces 3050:
    Students learn the techniques and ingredients of classic cuisine through the preparation of traditional soups and sauces and by adapting them for the trend toward lighter eating and nouveau cuisine. This module has both theory and lab work. Students will prepare 3 soups and 2 sauces some labs may overlap with other modules.

Regional Cuisine 3140:
    Students explore, in depth, the cuisine of a region in order to appreciate the richness of its history and culture. They discover its foods, learn about food customs, experience traditional cooking methods, and adapt local produce to create regional recipes. Students will present research on a local regions food patterns and prepare a meal from that region.

Creative Baking 3030: 
Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries, desserts and a major baked project. This module has both theory and lab work. Students will prepare one major advanced baking project such as a wedding,  birthday cake or gingerbread house.

Food Presentation 3060: 
    Students develop creativity and flair while learning the techniques of tempting and artistic food presentation. This module will be completed alongside the creative baking module.

Nutrition & Digestion 3020:
    Students learn about nutrition and how the body processes food by appraising current nutritional theories/issues and dietary needs. This module has both theory and 1 lab where students will prepare a meal with specific dietary restrictions.

Forecasted amount of time to complete a week’s lessons:
2-3 hours

Description of student evaluations, quizzes and tests:
Students can expect each module to have assignments, moodle “quizzes” and lab work submissions. All assignments and lab work will be weighted evenly. 

School Notice

High School Enrollment/Withdrawal Deadline

- High School non primary registration closes Feb 29, 2024
- High School course withdrawal deadline is Feb 29, 2024.
After that date, there is a $200/course withdrawal fee