Food is one of our most basic personal needs. In addition, food plays a major role in our family, community and careers. In a constantly changing society, our food needs will be met in increasingly varied ways.
- develop an interest in a broad base of food in such a way that they are motivated to continue practicing and learning about food.
- develop an awareness of the nutritional importance of food and then need for wellness.
- develop basic knowledge, skills and attitudes in the preparation of food.
- practice safe and sanitary food handling.
- foster an understanding of the multicultural richness of varied social customs.
- develop management skills.
FOODS 10 – Introductory Foods
FOD1010: FOOD BASICS - An introductory look at nutrition, food choices, preparation skills, recipes, equipment and safe food handling.
FOD1020: CONTEMPORARY BAKING - Delicious cookies, cakes, muffins and desserts begin with an understanding of the ingredients form which they are made.
FOD1030:SNACKS & APPETIZERS - Students apply the importance of snacks and appetizers related to lifestyle, by making nutritious, as well as delicious, snacks and appetizers.
FOD1050: FAST & CONVENIENCE FOODS - Students consider budget, time, quality of food and food alternatives by making wise choices in the buying, using and preparing of fast foods and convenience foods.
FOD1070: FARM TO TABLE - Students explore the basic steps involved in planting, growing and harvesting a plant commodity or in raising, growing and finishing an animal commodity in Alberta, and identify how the finished product is incorporated into a recipe.
FOD1040: MEAL PLANNING 1 - Students develop an understanding of planning, preparation and evaluation of balanced healthy meals.
Foods 20/30 – Advanced Foods
Prerequisite – 5 credits earned in Foods 10, including FOD1010 & FOD1020. Students in advanced foods typically take the following courses:
FOD 2100/2110/3080: BASIC MEAT COOKERY/ADVANCED MEAT/FISH & POULTRY
- Students learn the nutritional value of meat, fish or poultry and differentiate among the various cuts of meat, fish or poultry. Students apply this knowledge to the safe handling, storage, preparation and presentation of meat dishes.
- Students develop further awareness of the different types of meats, fish or poultry available and of cookery through the preparation of a variety of meat, fish or poultry dishes.
FOD 2070/3050: SOUPS & SAUCES/ADVANCED SOUPS & SAUCES
- Students combine stocks with various thickening agents to produce hearty soups and sauces.
- Students learn the techniques and ingredients of classic cuisine through the preparation of traditional soups and sauces and by adapting them for the trend toward lighter eating and nouveau cuisine.
FOD 2050/3040: BREAD PRODUCTS/YEAST PRODUCTS or
FOD2040/3030: CAKE & PASTRY/ CREATIVE BAKING
- Students describe the role of ingredients and use specialized skills in working with bread products, & further their skills in the handling of yeast dough through the preparation of a variety of yeast products.
- Students expand their knowledge and skills in the production of a variety of cake and pastry products, & selecting and baking specialty cakes, pastries, a major baked product.
FOD 2170/3160: INTERNATIONAL CUISINE/REGIONAL CUISINE
- Students discover other cultures by exploring their cuisine, and develop a variety of techniques for international cooking and use of specialized tools.
- Students explore, in depth, the cuisine of a region in order to appreciate the richness of its history and culture. They discover its foods, learn about food customs, experience traditional cooking methods, and adapt local produce to create regional
Additional Foods Courses chosen will depend on the semester and the interests of the students.
FOD 1060: CANADIAN HERITAGE FOODS
FOD 1080: FOOD & NUTRITION BASICS
FOD 2030: FOOD DECISIONS & HEALTH
FOD 2060: MILK PRODUCTS & EGGS
FOD 2090: CREATIVE COLD FOODS
FOD2120: MEAL PLANNING 2
FOD2130: VEGETARIAN CUISINE
FOD 2140: RUSH HOUR COOKING
FOD 2150: FOOD SAFETY & SANITATION
FOD 2160: FOOD VENTURE
FOD 2180: VEGETABLES & FRUITS
FOD 2190: GRAINS, LEGUMES, NUTS & SEEDS
FOD 3010: FOOD FOR LIFE STAGES
FOD 3020: NUTRITION & DIGESTION
FOD 3060: FOOD PRESENTATION
FOD 3070: SHORT-ORDER COOKING
FOD 3090: BUTCHER SHOP (may be semester 2)
FOD 3100: ENTERTAINING WITH FOOD
FOD 3110: FOOD PROCESSING
FOD 3120: FOOD EVOLUTION/INNOVATION
FOD 3130: THE FOOD ENTREPRENEUR
If you have any questions feel free to contact me at the school 780-674-8522 or firstname.lastname@example.org