Food Studies 9
Description:
To understand the basics of food preparation as well as the basic skills need to prepare food in a safe manner.
Content:
The Big Ideas that you need to be able understand are as follows:
The Big Ideas will be developed by considering the following topics, which will be covered in various degrees of detail over the course.
- Social, ethical, and sustainability considerations impact design.
- Complex tasks require the sequencing of skills.
- Complex tasks require different technologies and tools at different stages.
The Big Ideas will be developed by considering the following topics, which will be covered in various degrees of detail over the course.
- pathogenic microbes associated with food-borne illnesses
- components of food preparation, including use and adaptations of ingredients, techniques, and equipment
- health, economic, and environmental factors that influence availability and choice of food in personal, local, and global contexts
- ethical issues related to food systems
- First Peoples traditional food use, including ingredients, harvesting/gathering, storage, preparation, and preservation
Introductory Lessons
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Notes, Worksheets and Assignments
NotesPathogens
Menu Modifications
Safety & Hygiene
Traditional Practices
Ethical Considerations in Food Production
Nutrition Label Notes
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WorksheetsPathogens
Allergens
Chocolate Chip Cookies Make-Up Assignment
Vanilla Cupcakes Make-Up Activity
Ranch Dressing Make-Up Activity
Community Dinner Make-Up Activity
Metis Bannock Make-Up Activity*
*Note: Recipe already in the Make-Up Worksheet
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RecipesCooking Days 1 and 4: Cookies
Cooking Day 2: Cupcakes
Cooking Day 3: Ranch Dressing
Skills: Cutting Vegetables
Cooking Day 5: Metis Bannock
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Assignments & ProjectsSpelling Words
Healthy Eating
Tests and Quizzes List:
Final Project
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IRP
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Food Studies 9 IRP: description located on pages 23 and 27
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