Food is one of our most personal basic needs. In addition, foods play a major role in our family, community and careers. In a constantly changing society, our food needs will be met in increasingly varied ways.
Aside for its essential role in nutrition, food plays a very important role in the provincial and national economies. In Alberta, the agricultural and food industry, which provide quality food for people in the province and around the world, is a major force in the economy. One of every three jobs in Alberta is related to the agriculture and food industry. Teachers: Mr. R. Haggarty rob.haggarty@wolfcreek.ab.ca
Mrs. S. Christiansen sherry.christiansen@wolfcreek.ab.ca
(403)783-4411 - T
Because this is a hands-on course
ATTENDANCE is CRITICAL.
Whether the absences are excused or not, you can not receive credit for a module if you have not put in the required hours. These are easy to make up. If you miss a lab you can still earn credits by completing the lab on your own time in school or at home and filling out the proper evaluation. (Available on-line) If you have any problems or concerns please see us immediately to clear them up.
Within the philosophy of Career and Technology Studies (CTS), here are the top 6 most important things to learn in Foods:
Top 10 Food Trends
It really is about you. Its the rise of the individual. While sharing has come into its own in restaurant concepts (goodbye additional plate charge), there is a separate but equal trend toward individuality.
Weve called it the rental economy and just plain ol bartering. In an era when you can rent a name-brand purse for a special event, we want to know how we can apply that same concept to consumables.
The foodie has settled into a more universal designation of someone who loves foodnot a food snob. They are just as likely to want a PB&J as they are to try the latest soft shell crab sushi.
Call it what you willnutritional, healthful, good-for-youbut this trend toward beneficial foods is growing at a pretty big rate
People and companies are becoming sustainable for authentic reasons; they are doing it to make a difference. After all, thats what comes with understanding.
1. Develop an interest in the broad base of food in such a way that they are motivated to continue practicing and learning about foods
2. Develop an awareness of the nutritional importance of food and its role in the physical maintenance and wellness
3. Develop basic knowledge, skills and attitudes though preparation of a variety of foods
4. Practice safe and sanitary food handling and realize the consequences of failing to do so
5. Foster an understanding and knowledge of the multicultural richness and varied social customs in the preparation and the sharing of food
6. Develop management skills in the selection, preparation and service of food, and assess the impact these decisions might have on the global community
Course Evaluation
Assignments/Projects/Exams 25% Labs 50% Professionalism 25% (Completed Every 5 Weeks)
Exam Re-Write Policy Students can re-write under the following guidelines: Must be written on the agreed upon lunch hour Two noon hours (30 min.) will be spent in my room or study hall prior to the re-write date The re-write mark will be the one recorded *Exams missed due to excused absences can be written on the specified re-write date; no pre study sessions required. Late Assignment Policy One lunch hour served before late assignments will be accepted Incomplete lab work can be taken home when possible, otherwise students must arrange for another time to work in the lab Late work will only be accepted during the time of each module delivery Incomplete marks will be given on report cards
Contemporary Baking (1020) (October) Students develop an understanding of traditional and contemporary baking ingredients, by combining them in a variety of ways to make cookies, cakes, muffins and biscuits.
Modules
You are what you eat, and we are big into understanding ourselves! Thats whats leading this trendour constant need for assurance that we are eating the right things, that our food is safe, that we are not ingesting pesticides or anything that will someday prove harmful.
This is all about flavor delivery. Immigration has come to the plate, and we are now defining a new Global Flavor Curve. Part comfort, part creativity, the latest flavors are coming from the great American melting pot.
We predict growth in grocery stores, particularly as private label assumes prominence. Those old generics have morphed into their own brands, so that there is a blurring and less of a caste systemthere is no particular glory in using a name brand anymore (unless you are ketchup).
While this started because of the economy it will finish because consumers will indicate what works for them and what doesnt. New concepts around fresh and DIY will do well. Experimentation is the trend, so well see concepts come and go.
It is about pure, simple, clean and sustainable. It isdare we saya shift from convenience foods to scratch cooking. The Food Channel Food Decisions & Health (2030) Students learn which foods are crucial to wellness; how such foods affect current performance and future health; and discover how to choose and prepare nutritious, tasty foods.
Creative Cold Foods (2090) Students learn to combine nutrition and creativity in the presentation of salads and sandwiches.
Vegetarian Cuisine (2130) Students learn how to create healthy, wholesome vegetarian diets, by preparing suitable foods in a variety of ways.
Fish & Poultry (2110) Students learn the nutritional value of fish and poultry and how to select, handle and prepare them.
Rush Hour Cuisine (2140) Students learn unique and quick ways to create nutritious and delicious dishes, using simple ingredients and prepared and convenience foods.
International Cuisine 1 (2170) Students discover other cultures by exploring their cuisine. They learn a variety of international cooking techniques, and use specialized tools to prepare food for a typical day or cultural event.
Be prepared to be pushed out of your comfort zone. This will most definitely include trying new foods and styles of cooking. You are expected to work with others in a team atmosphere. This course will give a taste of what it will be like to work in the Foods Service industry and entertain at home. Due to this fact you are expected to be productive and focused on the task at hand.
Team Assignments Lab Assignments Your Group will be responsible for completing each and every lab. This includes all members of the group using all materials, ingredients, products and equipment properly. Groups must Communicate, problem solving and managing information with each other. They must demonstrating positive behaviors and working well with others in a sage and responsible manner. Iron Chef Challenges Groups will be given an ingredient and compete against each other to make the most presentable and tasty dish. Street Food Project Each group will research the snack/street food of a particular region of the world and present and display it for the rest of the school. Individual Assignments Each Module Has a Project Attached Along with some minor worksheet assignments Career Research You will research a career in a foods related field Basic Lab Rules use common sense; be focussed and calm long hair must be tied back hand wash when entering lab no gum safe foot wear onlyno exposed toes take care of all equipment & replace it in proper spots keep food prep area separate from food studies area no personal electronic listening devices if you have extra timeclean
Ponoka Secondary Campus 6002 54 Street Ponoka, Alberta T4J 1N9 (403) 783-4411 T (403) 783-5450 F