Foods and Nutrition 12 Course Outline Fall 2016 Mr. C. Brett

Foods and Nutrition 12 Course Outline Fall 2016 Mr. C. Brett

Teacher: Mr. C. BrettRoom:126

Teacher email:

To receive credit for Foods and Nutrition 12 it is expected that students will complete the following Prescribed Learning Outcomes (PLO’s):

Food Preparation Foundations

Safety and Sanitation

A1 analyse sources of food-borne illnesses (e.g., salmonella, botulism, E. coli 0157:H7, staphylococcus, hepatitis A, Norwalk virus, campylobacter, parasites) and apply appropriate preventative measures

A2 apply appropriate precautionary measures and emergency response associated with food preparation, including

− handling equipment and hot foods safely (e.g., to prevent fires, electrical shocks, cuts, steam scalds, burns)

− responding appropriately to emergencies (e.g., fires, burns, cuts)

Kitchen Basics

A3 accurately evaluate and follow recipes using a wide variety of food preparation techniques and equipment

A4 evaluate new technologies available for food preparation

A5 devise plans and implement effective strategies for task sequencing and time management in co-operation with partners and groups

Function of Ingredients

A6 adapt ingredients and methods to create original recipes

Food Preparation Techniques

Food Products

B1 select recipes and apply cooking principles to prepare healthy dishes and multi-course meals, incorporating presentation and budgetary considerations

Methods of Cooking

B2 choose and demonstrate appropriate cooking methods for particular products

Nutrition and Healthy Eating

C1 apply principles from Eating Well with Canada’s Food Guide and other reliable sources to analysemenus and make recommendations for particular dietary needs

C2demonstrate an understanding of the importance of energy balance

C3 analyze implications of healthy and unhealthy eating behaviour, including following food fads, disordered eating, and use of supplements

C4 modify and test recipes to improve their nutritional value

C5 critique the use of additives and enrichments, use of pesticides, and nutrition and health statements about foods

Social, Economic, and Cultural Influences

D1 analyse comparative costs of convenience, restaurant, and self-prepared foods

D2 analyse global and environmental health issues related to the production and consumption of food

D3 demonstrate an understanding of formal table etiquette

Career Opportunities

E1 analyse career opportunities and prerequisites related to food production, service, and marketing

Evaluation:

We will cover the topics listed above in lab (cooking) classes and in theory classes.

Labs are worth 50% (including 9% collaboration mark)

Tests and quizzes are worth 20% (one midterm and one final exam)

Assignments/projects are worth 30%

Student expectations:

1.) Be ready to participate. Be on time. Leave your electronics (phones, mp3, headphones) in your bag unless necessary for class, in your locker, or at home. If you are frequently distracted by your devices, you will be calling your parents about it.

2.) Bringyour device (i.e. Surface, iPad, laptop) or a binder, paper, and a pen or pencil to every class. Keep your notes, handouts, and assignments organized in your binder; these resources will be useful during open book tests and quizzes.

3.) If you miss a lab, you will get zero for the lab. Missed labs can be made up at home if you get a take-home lab sheet from Mr. Brett and you take a picture of the mise en place, the finished product, and the spotless kitchen. Each lab is worth around 2% of your final grade.

4.) This class will require you to work cooperatively with your peers. Communication with group mates and a good attitude will be the key to your success. Be professional in your interactions and you will be successful as a group.

Department Policies:

Junk foods are not permitted in the classroom. We encourage healthy eating habits and will make sweet treats from time to time. Consuming healthy foods and drinks in class is permitted as long as all waste is composted and recycled appropriately.

Late assignments must be handed in before the marked assignments are handed back.Overdue assignments will be accepted ONLY if the student does the work during departmental ‘open hours’ at lunch, or after school (rm. 126 or 128).

We will explore these topics in the following units:

1.)Safety First

2.)Food Preservation: DIY…just in case

3.)Continental and International Breakfasts: Beyond cereal and toast

4.)SuperFoods: How to pack in every nutrient you possible need in three easy steps

5.)Italian Cuisine: Mama Mia, it’s not just pasta

6.)Multi Course Meals: Did someone say party?