Foods

The overriding focus will be:

1) Design (a solution)
2) Create (a product) 
3) Appraise (a product)
4) Articulate (knowledge & skills used or gained)

Students will spend most of their time in a team situation though there will be ample opportunity for individual work. The course objectives are:

1) To become familiar with basic cookery techniques as required for the individual and for group of individuals.
2) To become familiar with nutrition and applications of it’s principles to a healthy diet.
3) To enjoy and appreciate the preparations and presentation of food.
4) To develop management and consumer skills.

We know that "you are what you eat!" Students will develop knowledge of the nature of food and nutrition, as well as, skill in the preparation, and presentation of food. Success in preparing food depends on understanding recipes and equipment, care in handling food, in addition to safe and efficient work habits.

Labs may include: Microwaving, Vegetarian Cuisine, Gourmet Meals, The Science of Food, Foods Around the World, Snack and Appetizers, Fast Foods and Convenience Foods, Meal Planning, Meat Cookery, Creative Cold Foods, Baking Basics and Cookery Basics.

Course Evaluation

Students are evaluated both on an individual and group basis. Students will be evaluated on the following outcomes

  • Explores interests and skills in the design of approaches to challenges
  • Creates a product, performance, or service in response to challenges
  • Appraises a process, product and personal contribution in response to challenges
  • Communicates and demonstrates knowledge and skills in response to challenges

Course Requirements

  • Completion of all recipes, clinics, handouts, written assignments, projects, and classroom notes. You miss anything you are responsible to find out what it was!
  • 3 ringed binder with loose leaf lined paper.
  • A pen/pencil will be needed every class.
  • A hair tie is required for long hair.
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Friday, Sept 25 is a system-wide non-instructional day. There are no in-person or online classes for students. Students in the hub can still access their course materials but teachers are not available to respond to questions. #WeAreCBE #yycbe https://t.co/sVPT78XTW8

Here is an opportunity for #WeAreCBE student leaders interested in volunteering in the community. Deadline is Sept. 28 https://t.co/6N9qmmrGPi

Congratulations to Henry Wise Wood student Suchir, who got to be Mayor for a Day yesterday #WeAreCBE https://t.co/Fx4f516FqC

Congratulations to F.E. Osborne School. Students raised over $10,700 for their #TerryFoxSchoolRun (surpassing last year’s total of $2,995!) Way to go! #WeAreCBE @feo_eagles_cbe https://t.co/3LbhHboxWY

Many #WeAreCBE schools will be honouring #OrangeShirtDay on Wednesday, Sept. 30 to recognize the resiliency and bravery of residential school survivors https://t.co/jo0zw97DWj