Grade 9 Food & Nutrition
Mrs. Courtney
(204)745-2001
thedish-mrscourtney.blogspot.com
This course focuses on a variety of kitchen aspects including equipment and personal safety in the lab, basic culinary terminology, time management and correct measuring techniques. A strong emphasis on nutritional components such as the body’s need for macro nutrients and exploring healthy food choices by implementing Eating Well with Canada’s Food Guide.
Unit One: Food Preparation Foundations: 35%
This unit is designed to inform students about the sources of food borne illnesses, including salmonella, botulism, E. coli 0157:H7, staphylococcus, personal safety within the kitchen and demonstrate and apply appropriate preventative measures including washing hands, sanitizing work surfaces, cross contamination prevention, proper dishwashing, and clean up procedures.
At the end of this unit, students will be able to:
• Identify various Food borne illnesses and apply preventative measures
• Demonstrate correct dishwashing procedures
• Identify and demonstrate cross contamination prevention and clean-up/ sanitation measures
Unit 2: Kitchen Basics 30%
Students will focus on interpreting basic culinary terminology, demonstrating the ability to select appropriate equipment; use correct measuring techniques, demonstrate organization within the kitchen, applying time management skills, teamwork and the preparation of nutritious foods by discovering and practicing new methods and techniques used in in food preparation.
At the end of this unit, students will be able to:
• Interpret and apply basic culinary terminology
• Identify and demonstrate the ability to select appropriate equipment
• Identify and demonstrate the use of correct measuring techniques
• Apply time management 10%
Unit 3: Nutrition and Healthy Eating 25%
Unit three is designed for students to identify and explain the functions of nutritional elements including water, fats, fiber, proteins, and vitamins & minerals and how they relate to making positive food choices.
At the end of this unit, students will be able to:
• Identify and compare a variety of macro-nutrients
• Create and implement a healthy eating meal plan that includes macro-nutrient rich foods
Unit Four: Social, Economic, and Cultural Influences 10%
Students will have the opportunity to examine and compare social, economical and cultural influences that affect food preparation and consumption. This unit takes a look at different cultures by preparing various dishes that reflect each country discussed in class. Students will create a menu that reflects Eating Well with Canada’s Food Guide, and a social “scene” of their choice to demonstrate many reasons why we choose specific eating environments.
At the end of this unit, students will be able to:
• Examine and compare a variety of cultural ingredients
• Prepare a variety of cultural dishes from
• Create a menu based on social and economic styles of restaurants using eating Well with Canada’s Food
Guide.
Tentative Recipe Schedule:
1st. Pepperoni Stromboli
2nd. Pot Stickers and fried Rice
3rd. Carrot Cake Cookies
4th. Northern Tacos
5th. Baked Potato Soup and Bubble Buns
6th. BBQ Chicken Pizza
7th. Fried Chicken Fingers & Mandarin Salad
8th. Soft Granola Bars and Italian Manicotti
9th. Cajun Chicken Pasta
10th. Sesame Beef Stir Fry
11th. Skewered Mini Caramel Cinnamon Buns
12th. Tortellini Soup and Garlic Cheese Bread
13th. Beef Satay with Asian Roasted Vegetables
14th. Winkler Nachos & easy vanilla cupcakes
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)
