JUNIOR FOODS                                                                                                                                    

FOOD STUDIES 9, FOOD STUDIES 10 & INTRO 11         

Junior Foods is a first course in foods for any student in Grade 9, 10 or 11. Students will learn to prepare a variety of foods while studying the elements of meal planning and recipe development and modification. Topics will include baking and flour mixtures, staple grains including pasta and rice, plant base proteins, milk, eggs, fruit and vegetable units. Students will prepare a variety of dishes using a wide range of equipment and with an emphasis on safety. Well-being in relation to foods and nutrition, eating practices, economic and environmental factors will also be incorporated.

*Note: This course may only be taken once, in either Grade 9, 10 or 11. Priority given to grade 10/11

SENIOR FOODS

FOOD STUDIES 11 and FOOD STUDIES 12

Senior Foods is an advanced course in foods for any student in Grade 11 or 12. Higher level techniques and skills in the lab will be developed. Topics include preservation, seasonal and festive foods, healthy snacks and meals, protein cookery, staple grains, pastry, yeast breads and baking. Students will complete theory on nutrition, healthy lifestyles, eating practices, economic and environmental factors that influence food choices. To finish the year, a “Foods around the World” project will be completed. Students will use advanced food preparation techniques, equipment and terminology and apply time management to meal planning.  A variety of group and independently planned labs will be carried out with nutrition and food preparation skills emphasized.  

*Note: This course may only be taken once, in either Grade 11 or Grade 12