Food Studies

The Food Studies Program integrates the Career and Technology courses suggested by Alberta Education. Students will develop an interest in food and nutrition to develop the skills necessary to become independent citizens. The classroom focus will include food preparation, the role of food, food production, visual appreciation, health and wellness, global food awareness, meal planning, and economics. Whenever possible, guest speakers and field trips enhance classroom instruction.

Introductory (Foods 10)

Students will begin at this level with FOOD BASICS. There is an emphasis on safe and sanitary practices in food preparation. Courses completed include a theory and a lab component. Students will learn concepts related to food preparation of snacks, baked goods, milk products, eggs, meal planning, and nutrition. Students will apply these concepts in lab while preparing nutritious and delicious recipes. Students will develop the skills and knowledge to increase confidence and independence in the kitchen.

Intermediate/Advanced (Foods 20/30)

Prerequisite:  Foods 10

A variety of topics are introduced at the intermediate and advanced levels including meat cookery, cake decorating, soups and sauces, vegetable and fruit preparation, food presentation, and international cuisine. Courses completed include a theory and a lab component in which concepts are reinforced through practical application of skills. Students learn about and explore viable careers and post secondary opportunities in the food industry. Students further develop culinary skills to increase confidence and independence in the kitchen.

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