Academic Handbook 2021-2022 65
Food Studies 8
Recommended or Prerequisite Course Credit Course Duration Delivery Method
None
N / A 1 semester Lab-based , using a variety of instructional strategies
In Food Studies 8 , the focus is on basic food preparation practices , including elements of a recipe , various cooking techniques and equipment . Students will also examine local food systems and social factors that affect food choices , including eating practices . There is an expectation of collaboration and an emphasis on sanitation and safety in the kitchen . Assessment may include : student laboratory work and project work .
The Big Ideas explored in this course are :
• Design can be responsive to identified needs .
• Complex tasks require the acquisition of additional skills .
• Complex tasks may require multiple tools and technologies .
Please note : All Food Studies courses take into consideration religious customs , special dietary restrictions , and food allergies . The classroom is nut-free .
Food Studies 9
Recommended or Prerequisite Course Credit Course Duration Delivery Method
None
N / A 1 semester Lab-based , using a variety of instructional strategies
This course provides students with the opportunity to gain an understanding of the components of food preparation including the use and adaptations of ingredients , techniques and equipment . Through the preparation and presentation of a variety of simple meals , students will develop numerous skills including time management , problem-solving and communication . Students will also explore health , economic and environmental factors that influence availability and choice of food in personal , local and global contexts . Assessment may include : student laboratory work , a portfolio , a home lab and project work .
The Big Ideas explored in this course are :
• Completing complex tasks requiring the sequencing of skills .
• Completing complex tasks requiring different technologies and tools at different stages .
• Social , ethical and sustainability considerations impact design .
Please note : All Food Studies courses take into consideration religious customs , special dietary restrictions , and food allergies . The classroom is nut-free .
Food Studies 10 ( 1 Semester )
Recommended
Course Credit Course Duration Delivery Method
Food Studies 9 or permission of the teacher based upon previous foods experience 2 credits 1 semester Lab-based , using a variety of instructional strategies
Food Studies 10 students will work collaboratively in groups to develop various skills from meal planning , to preparing a variety of foods , to presenting aesthetically pleasing meals . Students will increase their knowledge of the nutritional , social and economic factors that affect food selection and preparation as well as examining the relationship between eating practices and mental and physical well-being . Theory is put into practice when students consider safety and sanitation as they handle equipment and food supplies and use appropriate cooking and storage methods . Assessment may include student laboratory work , a portfolio and project work .