Foods and Nutrition Level 1 - Aims and Objectives
Through your participation in Foods and Nutrition, you will learn to
- use a variety of food preparation techniques to prepare nutritious, tasty, attractive foods in a cost- and time-effective manner.
- apply the principles of nutrition to your own food preparation and meal planning.
- understand local and national issues related to food production and consumption and how they affect your food choices.
- develop the knowledge, skills and attitudes to effectively communicate with and work within your unit.
Term 1 - Sept to Nov
Food Preparation Foundations
- Safety and Sanitation
- Kitchen Basics
- function of Ingredients including leaveners, thickeners, and sweeteners
- Food marketing techniques
- Food production and supply in Canada today
- Intro to Flour Mixtures - Quick breads, muffins, scones, biscuits
- Breakfasts
- Micro-nutrients, including vitamins and minerals
- Fibre
Term 2 - Dec to Feb
Food Preparation Techniques
- Lunch: Soups, Salads and Sandwiches
- Snacks, Cookies
- Fats: saturated, unsaturated and trans fats
- Carbohydrates:simple and complex
Term 3 - Mar to June
Food Preparation Techniques
- Dinner: Pasta, Casseroles, Meat Cookery, Vegetarian Cooking
- Preservation Techniques
- Desserts
- Variety of Protein Choices
- Meal Planning