Recommended Food Studies 9
Course Credit Course Duration Delivery Method
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.
• Complex tasks require the sequencing of skills.
• Complex tasks require different technologies and tools at different stages.
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( FULL YEAR)
Recommended Food Studies 9
Course Credit Course Duration Delivery Method
4 credits Full Year
Lab-based, using a variety of instructional strategies
In this year-long course, students will get handson 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.
• Complex tasks require sequencing of skills.
• Complex tasks require different technologies and tools at different stages.
Please note: All Food Studies courses take into consideration religious customs, special dietary restrictions, and food allergies. The classroom is nut-free.
FOOD STUDIES 11
Recommended
Course Credit Course Duration Delivery Method
Food Studies 9 and / or Food Studies 10
4 credits Full year
Lab-based, using a variety of instructional strategies
In this course, students will design recipes and create meals that incorporate an advanced knowledge of ingredients, preparation methods, and cooking temperatures while considering both local and global food issues. Food presentation will play an important role in this course as students enhance their plating skills and learn how to promote and market their creations. Assessment will include student laboratory work, a portfolio, presentations and project work.
The Big Ideas explored in this course are:
• Services and products can be designed through consultation and collaboration.
• Personal design interests require the evaluation and refinement of skills.
• Tools and technologies can be adapted for specific purposes.
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