Senior Foods- Course Outline 2012-2013

Senior Foods- Course Outline

Welcome back, and, welcome to Senior Foods!! In our class, I have posted calendars with our schedule for each unit.  

Basic Info

Class block: H (1st semester) 

My email: dsheppard@sd46.bc.ca

Class blog: http://msdsheppardblog.blogspot.ca/

The course will be broken down into five units, which will be planned tentatively around the following dates:

1) Breakfast- September 4- October 26

2) Lunch- October 30- December 21

3) Dinner/Ethnic Foods Unit- January 7- March 15

4) Dessert- March 26- May 31

5) Iron Chef/ Cooking Show- June 4- June 14

Each unit will entail:

1) labs

2) demos

3) 1 major assignment

4) a quiz following each unit assignment

5) 2-3 choice days- On choice days, you do not need to choose a recipe from the current unit. 

Prescribed Learning Outcomes

Over our five units, we will be covering the following BC Ministry of Education prescribed learning outcomes:

It is expected that at the end of this course students will be able to:

- Identify sources of food-borne illnesses

- Apply appropriate precautionary measures and emergency response associated with food preparation

- Demonstrate the ability to accurately evaluate and follow a recipe

 using appropriate equipment and measuring techniques

- Evaluate new technologies available for food preparation

- Devise plans and implement effective strategies for task sequencing and time management in co-operation with partners and groups

- Adapt ingredients and methods to create original recipes

- Select recipes and apply cooking principles to prepare healthy dishes and multi-course meals, incorporating presentation and budgetary considerations

- Choose and demonstrate appropriate cooking methods for particular products

- Demonstrate an understanding of the importance of energy balance

- Apply principles from CFG and other reliable sources to analyze menus and make recommendations for particular dietary needs

- Analyze individual eating practices as they relate to physical and mental well-being, food fads, and food myths

- Analyze implications of healthy and unhealthy eating behavior, including following food fads, disordered eating and use of supplements

- Modify and tests ways to improve the nutritional value of recipes

- Critique the use of food additives and enrichments, use of pesticides, and nutrition and health statements about foods

- Analyze comparative costs of convenience, restaurant, and self-prepared foods

- Analyze global and environmental health issues related to the production and consumption of food

- Demonstrate an understanding of formal table etiquette

- Analyze career opportunities and prerequisites related to food production, service, and marketing

Topics of Study

Food Safety

Emergency response

Nutrition

Budgetary concerns

Nutrient functions

Cooking methods

Etiquette

Meal planning

Simple meals

Food related careers

Learning Resources

Class cookbook

Printed handouts

Demonstrations

Textbook – Food For Life

Videos

Internet / Library Materials

Study Skills

Research skills

Note taking

Review

Group co-operation

Presentation skills

Class Expectations

• Regular attendance, arrive at class on time. Ready to work with required supplies

• Missed classes will be counted as a zero, but may be made up during the term

• Kitchens are left immaculate at the end of each lab; if your kitchen is not left in pristine condition, I will come find you, and you will be given extra cleaning duties!

• You must supply your own apron, and wear it during all labs.

• Long hair must be tied back during labs.