Applied Foods and Nutrition 40S
Mrs. Courtney
(204)745-2001
thedish-mrscourtney.blogspot.com
This course combines current nutritional topics with hand on experience in food preparation. Students research and discuss Safe Food Handling and Commercial Cooking principles.
(Carman Collegiate Registration Guide.)
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 course, 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
Kitchen Basics: 15%
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:
• Demonstrate and apply appropriate knife skills and handling to various tasks
within the kitchen.
• Compare, identify and recreate various techniques and terminology required
when working with food.
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
Recipe Adaptation & Menu Design: 15%
Designing a menu involves many factors including but not limited to the following; dietary needs/restrictions, occasion, likes and dislikes and seasons. It is important to create a balance of tastes, flavors and styles when creating a menu. Students will examine a variety of menu styles in order to create and redesign a menu based on given factors.
At the end of this unit, students will be able to:
• Design, create and prepare a variety of menus
• Create a recipe and demonstrate the skills needed for execution and/or
participate in a year-end Chili Cook-off. (Or something similar.)
Herbs, Spices and Flavorings: 5%
Understanding the basic concepts of seasoning dishes and the various types of herbs, spices and flavors will allow students to create and adapt recipes to suit their own tastes and the tastes of others. An overview of the four main tastes; sweet, sour, salty, and bitter are introduced and will be examined more closely in order to create a balanced dish that utilizes all tastes.
At the end of this unit, students will be able to:
• Identify and compare a variety of herbs, spices, oils, vinegars and other flavorings
• Demonstrate and prepare several dishes that use several combinations of seasonings and flavors and the
four basic tastes; sweet, salty, sour, and bitter
Soups: 10%
This unit explores a variety of soup making principles that include the making of stock, garnishes, and styles
At the end of this unit, students will be able to:
• Compare, define and prepare the ingredients, methods and techniques used to make of clear soups, cream soups and pureed soups.
In the Bakeshop: 30%
In the bakeshop introduces students to foundational basics of different types of baking and pastries including cakes, quick breads and desserts.
At the end of this unit, students will be able to:
• Identify and prepare various types of baking including quick breads, muffins, and desserts
• Identify and compare various forms of cakes
• Identify and prepare a variety of methods of making frosting and cake finishing products
• Design and create a cake and/or cupcakes using fondant, gum paste, frosting and other edible treats.
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)
