Food Studies 12

 

Course Outline:

Food Studies 12 is a practical course designed to be taken at home. It meets the learning outcomes for the BC curriculum Foods and Nutrition 12. 

 

Course Topics:

The units incorporate the various areas of the course such as kitchen basics, food preparation techniques, nutrition, healthy eating, social, economic and cultural influences. The course takes a global approach to food and as well as exploring delicious dishes from around the world we will be looking at global issues connected with food production.

In addition students will keep a food journal where they will explore food on a personal level. Throughout the units, there are exercises to be completed in the journal however students are encouraged to include their personal experiences in this journal such as other cooking, insight from cooking shows or documentaries, magazine articles, restaurant visits etc..

 

Course Grading:

Substantive assignment – 5%

Unit assignments and reflections – 70%

Journal – 25%

 

Course Objectives:

The aim of the Foods and Nutrition 8 to 12 curriculum is to provide opportunities for students to develop the knowledge, skills, and attitudes that have immediate and future applications in their personal and family lives, as well as in local and global environments, including:

• understanding the principles of healthy eating to plan and create nutritious foods for individuals, groups, and family members
•  increasing knowledge of the nutritional, social and economic factors that affect food selection and preparation
• practicing and thinking critically about principles and techniques related to acquisition, production, and consumption of foods.

 

Key Concepts:

Safety and Sanitation

•  food-borne illnesses
•  food contamination
•  safe use of equipment
• response to emergency situations

Kitchen Basics

• recipe analysis and correction where necessary
• food preparation techniques and equipment
• new equipment and technologies
• partner and group work co-operation, including strategies for task sequencing and time management

Function of Ingredients

• creation of new recipes

Food Products

• cooking principles to prepare healthy dishes and meals
• incorporation of presentation

Methods of Cooking

•  cooking procedures and techniques

Nutrition and Healthy Eating

• basic nutrient categories
• nutritious menus for dietary and budget needs
• relationship between food intake and physical activity
• comparison of recipes to identify healthiest choices
• evaluation of commercial food products

Social, Economic and Cultural Influences

• comparative costs of convenience, restaurant, and self-prepared foods
• global environmental and health implications of food production and its consumption
• formal table etiquette in a variety of situations

Career Opportunities

• analysis of opportunities and prerequisites related to careers in the food industry

 

Assessment and Evaluation:

Assessment evidence will be collected using a wide variety of methods, such as

• observation (via google hangout)
• student self-assessment
• samples of student work
• projects and presentations
• oral and written reports/assignments
• journals
• performance reviews
• reflections

Assessment of student achievement is based on the information collected through assessment activities.

Assessment/ Performance Standards

This course uses 3 domains on a holistic scale for grading purposes –

Knowledge – 50% – 65%

• Knowledge – includes those behaviours that emphasize the recognition or recall of ideas, material, or phenomena

Understanding and Application – 65% – 86%

•  Understanding and application – represents a comprehension of the literal message contained in a communication, and the ability to apply an appropriate theory, principle, idea, or method to a new situation.

Synthesis – 86% – 100%

•   Synthesis – Higher mental processes include analysis, synthesis, and evaluation. The higher mental processes level subsumes both the knowledge and the understanding and application levels.

Resources (Communications Technology):

The study of information and communications technology is increasingly important in our society. Students need to be able to acquire and analyze information, to reason and communicate, to make informed decisions, and to understand and use information and communications technology fora variety of purposes.

This course makes use of the following communications technology ; –

• Using a Moodle course to assess and share information
• Teleconferencing using google hangout
• Editing and uploading media such as photographs and film
• Using presentation tools such as Powerpoint/Google Slides