This course develops understanding of the role of food in relation to health and happiness. Students will learn to apply the basic principles of nutrition and management, as well as the cookery and consumer skills necessary for the preparation of healthy, economical, and appetizing meals. The broad base of knowledge gained through this course will be useful for further specific training in the food sciences, and will also enhance leisure time and home life.
The course work for Food Studies 11, plus the Foods and Nutrition 12 Introduction Assignment, meet the outcomes of the Foods and Nutrition 12 IRP.
No textbook is required for this course.
An optional DVD (or video) is available which demonstrates some of the more important processes taught in this course. While it is not compulsory for you to view this DVD, you will learn these processes more thoroughly if you do.
Food Studies 11 DVD (7540005143) or optional Video $20.00
Supplies provided by students:
This course requires the use of kitchen facilities.
Lesson 1: Household management
Lesson 2: Breads
Lesson 3: Eggs
Lesson 4: Milk and milk products
Lesson 5: Fruits
Lesson 6: Vegetables and salads
Module 1 Test covers the work of Module 1.
Lesson 7: Nutrition
Lesson 8: Stocks, soups and sauces
Lesson 9: Cereals, cereal products and casseroles
Lesson 10: Meat
Lesson 11: Fish
Lesson 12: Poultry
Module 2 Test covers the work of Module 2.
Lesson 13: Pastry
Lesson 14: Cakes and frostings
Lesson 15: Cookies
Lesson 16: Desserts
Lesson 17: Preservation
Lesson 18: Other cooking methods
Module 3 Test covers the work of Module 3.
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