2012-2013 30S Foods and Nutrition
Mrs. Courtney
(204)745-2001
This year, we will focus on the many facets of food and nutrition, while incorporating basic culinary techniques into our cooking.
Unit 1: Safety and Sanitation Practices 25%
A closer examination of the safety and sanitation practices set forth by the Province of Manitoba is discussed. Students will identify and practice safety in the kitchen, paying careful attention to personal safety, tool, and equipment safety.
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: Conversions 5%
Identify and apply proper measuring techniques and converting measurements from Standard/Imperial Systems to the Metric system in order to adapt various recipes to suit the given needs.
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
Unit 3: Careers in Hospitality 20%
Unit three will provide an overview of the Hospitality Industry and the career paths it offers.
At the end of this unit, students will be able to:
• Create and present a media presentation based on a chosen career in the dietary nutrition or hospitality industry
Unit 4: Nutritional Elements and Dietary Needs 15%
Students will plan and prepare well balanced meals according to the specifications of Eating Well with Canada’s Food Guide and to manipulate a variety of ingredients and methods in recipes to affect nutritional value, flavor, texture, taste and quality of the overall product.
At the end of this unit, students will be able to:
• Create a meal and/or plan that articulates a variety of ingredients and/or dietary needs
Unit 5: Foundations of Culinary Arts 35%
Understanding the basic foundations of specific culinary skills will encourage and enable students to transfer the culinary knowledge gained in this unit to various other venues in the future. Students will identify and demonstrate proper cooking techniques and discover basic culinary language in order to prepare a variety of recipes.
At the end of this unit, students will be able to:
• Identify and demonstrate proper cooking techniques
• Discover and translate basic culinary vocabulary into prepared meals
• Apply appropriate safe work habits in the lab
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.
Missed Work or missed a class?
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)
