FORT MCMURRAYCOMPOSITEHIGH SCHOOL
Foods 10-20-30
Room 278 (MINERS DINER)
Ms. Connie Spacek
Semester 2, 2010/11
Tel:743-5800 ext. 126
Email:
In Foods our goal is the completion of five 1-credit courses. FOD 1010 is a prerequisite for any other Foods credits; therefore, students must obtain a grade of 50% in this module before continuing with any further modules. It is possible to complete more than 5 credits depending on individual student motivation to do so. If there is insufficient evidence (incomplete bookwork and missed labs) for any particular course the credit will not be granted until the missing work is made up.
As students are in the process of learning culinary concepts they will be building their knowledge base in ways that do not necessarily result in an immediate mark. For more information about the formative assessment in Foods please contact the instructor. See below for the breakdown of their summative markfor each 1 credit course.
COURSES COVERED THIS SEMESTER:
FOD1010: Food Basics (approx. 3-4 weeks)
Students will learn the importance of safe and efficient work habits, to take care in handling food, to understand and read recipes in various formats, how to familiarize with kitchen equipment, andto make wise food choices based on Canada’s Food Guide.
Summative Assessment:Assignments 20%
Safety Test 10%
Labs 50%
Module Quiz 10%
Reflection &
Basic Competencies 10%
Note: Students will need to obtain 75% or above on the food safety exam before beginning to cook.
FOD1020: Contemporary Baking (approx. 2-3 weeks)
Students will learn baking terms and techniques, the functions of ingredients typically used in baking, various methods of mixing, and how to evaluate the quality of a baked product.
Summative Assessment:Assignments 20%
Labs 55%
Module Quiz 15%
Reflection &
Basic Competencies 10%
FOD1030: Snacks and Appetizers (approx. 2-3 weeks)
Students will learn about the importance of snack choices and how they compare to Canada’s Food Guide to Healthy Eating. Factors affecting snack choices will be explored, as well as, the selection and preparation of various snacks and appetizers.
Summative Assessment:Assignments 20%
Labs 55%
Module Quiz 15%
Reflection &
Basic Competencies 10%
FOD2090: Creative Cold Foods (approx. 2-3 weeks)
Students learn to combine nutrition and creativity in the preparation of salads, salad dressings and sandwiches.
Summative Assessment:Assignments 20%
Labs 55%
Module Quiz 15%
Reflection &
Basic Competencies 10%
FOD2060: Milk Products and Eggs (approx. 3-4 weeks)
Students will develop various skills/techniques used with milk products and eggs, in addition to, comparing the various products available, what they contribute to cooked foods and how they are best used.
Summative Assessment:Assignments 20%
Labs 55%
Module Quiz 15%
Reflection &
Basic Competencies 10%
**NOTE: Students who successfully complete or who have previously completed the above 5 modules will consult with me to create their course plan from the remaining available modules.**
Course Expectations
Assignments/Quizzes
Accessing culinary information for assignments/projects is a significant segment of each course. Some assignments in the course will be formative which help you retain the vital information you will require for the summative final quiz, as well as, for the kitchen labs. Although only some assignments are a weighted portion of the course, if you do not complete all tasks there could possibly be insufficient evidence that the course outcomes have been met. The credit will then not be granted.
Lab Days
Students will be cooking Tuesday, Wednesday and/or Thursday providing that assignments are up to date. Advanced students will have to have their group’s recipe/grocery order submitted to me the Friday before the lab day. They will not be able to cook if this is not received. Non-kitchen days will be spent either planning their cooking labs, working towards completing their bookwork/assignments, tackling kitchen duties or other activities designed by the instructor.
Proper attire must be worn on cooking days. No open toed shoes, hats, spaghetti strap shirts, tank tops or extra bulky tops will be allowed in the kitchen.
Basic Competencies
Attendance, preparedness, participation and teamwork arevital for successful completion of this course. Class begins when the bell rings, therefore arriving late may mean missing a fun game, interesting food clip, etc. Chronic lateness (five lates) will result in phone calls home and referral to the office for disciplinary measures. Missed labs must be made up after school (or other approved arrangements). No marks will be taken off for late labs as long as they are completed. Written work for the 1st module must be completed before the next module is started, and may require completion as homework.
Extra Help
Students requiring extra help can make arrangements with me on an individual or group basis.
Great Websites for Foods 10-20-30 Information
Foods Curriculum – You will be able to find the key terms and the general/specific learner outcomes we will be covering
Login is LA19, password is
There is an abundance of food tutorials and videos on this site.
Allrecipes.com is a great cooking and recipe website! In here you will find many how-to videos on cooking.
You can watch episodes of your favorite tv chefs, such as Paula, Barefoot Contessa, etc. There are many things to learn from this beautiful website.
Lookandtaste is an awesome website to learn cooking from.
These online video tutorials are awesome! It is a great website to explore!
Welcome to Foods! Bring your Appetite!!
PLEASE DON’T FORGET YOUR PENCIL/PEN!!