20G Foods & Nutrition
Mrs. Courtney
(204)745-2001
The Grade 10 Foods course is designed for students who are interested in learning a basic culinary foundation and applying a variety of nutritional components to daily living. Topics include: kitchen and personal safety, nutritional applications & behaviours, and kitchen management.
Unit 1: Safety and Sanitation Practices 20%
This unit examines and establishes the foundational safety and sanitation practices needed when working with food.
At the end of this unit, students will be able to:
• Examine and identify food safety, kitchen, equipment, and personal safety by demonstrating proper set up, care and maintenance of tools and equipment used in the kitchen
• Prepare foods in a safe and sanitary manner by following the sanitation practices set forth by the Province of Manitoba
Unit 2: Nutritional Applications 15%
Unit 2 explores Eating Well with Canada’s Food Guide and nutrition needed throughout the life cycle.
At the end of this unit, students will be able to:
• Identify, compare and apply guidelines that pertain to Eating Well with Canada’s Food Guide
• Evaluate the nutritional requirements needed throughout the life cycle
Unit 3: Kitchen Management 15%
Kitchen Management will provide students with basic skills of time management, leadership, cooperative learning, and attention to detail.
At the end of this unit, students will be able to:
• Demonstrate and apply organizational skills, time management, leadership, cooperative learning and attention to detail while working in the kitchen
Unit 4: Recipe Language and Conversion Practices 10%
Recipes use a specific language or “lingo” that can affect the outcome of the end product if the terminology is not fully understood. Understanding culinary language and basic principles of different measuring systems will enable students to achieve greater success with their final food product.
At the end of this unit, students will be able to:
• Recognize the measuring systems used in class (metric, standard or imperial) and perform correct measuring techniques
• Identify specific culinary vocabulary and translate into practical applications
Unit 5: Nutritional Cultures and Eating Behaviours 10%
Unit 5 explores a variety of cultural and nutritional standards and their behaviour toward food by defining a “healthy lifestyle”.
At the end of this unit, students will be able to:
• Create a nutritionally sound meal plan using a chosen country’s nutritional guidelines
• Define the term, “healthy lifestyle”
All Food and Nutrition students will follow The Carman Collegiate Academic Integrity and Academic Dishonesty policy for all work including late or missing assignments, projects, and/or examinations.
Please make sure you check the grade 9 folder anytime you have missed a class! If you are uncertain as to what you missed, please see me (Mrs. C). It is your responsibility to collect work you have missed.
What if you missed a test?
Carman Collegiate: If you miss a test, you will need to schedule a time for you to write it. Please be advised that you may be asked to schedule a test during your lunch.
Miami, Elm Creek, Dufferin Christian: You will need to schedule a time to write a missed test or quiz during the next Foods class. If you don’t, you may be asked to write it at your school and fax it to Carman.
Supplies needed for this class:
• Pen or pencil (something that is easy to read)
• Binder, folder or duo-tang (to keep all your notes… there could be a surprise open book test.)
• Reusable containers to take home any leftover food
• Apron (optional)
