FOOD STUDIES 8
Recommended
Course Credit Course Duration Delivery Method
None
N / A 1 semester
Lab-based , using a variety of instructional strategies
In Food Studies 8 , students will engage in the cooking process to learn about the elements of a recipe , and basic food preparation practices with a variety of cooking techniques and equipment . The snacks and meals that the students make can also be easily replicated at home . This course will develop students ’ self-confidence , creativity , and time management skills , with an emphasis placed on sanitation and safety in the kitchen . Assessment will 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
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 learn new recipes and develop their skills and techniques so they can adapt and use what they ’ ve learned at home . Students will 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 , problemsolving and communication . Assessment will include student laboratory work , 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
In Food Studies 10 , students will get hands-on experience creating dishes from around the world . They will work collaboratively to plan meals , select and design recipes , and plate and present aesthetically pleasing dishes . Students will further advance their skills by working with new techniques and equipment to prepare recipes of their choice . In addition , this course will explore the relationship between eating practices and mental and physical well-being . Assessment will include student laboratory work , a portfolio and project work .
The Big Ideas explored in this course are :
• Social , ethical and sustainability considerations impact design .
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