Foods 20 Course Outline

Teacher:        Lisa Gordon Reece                             

Textbooks:    Food for Life, Food for Today, and Guide to Good Food

This course is an Intermediate Level Foods Course.  In this course we will cover a minimum of three modules.  This material will provide you with the background information for future food science modules.  Each module is worth 1 credit toward your high school diploma (a score of 50% or greater is necessary to earn your credit).  There will be teacher directed time as well as independent work time.  **Students should note, you can expect at least 50 % of the course to be theory oriented and enhanced by labs where applicable.  The course fee is $39.00 for the three credits (billed by the office).

Intermediate Level Credits:  You must have the prerequisite Food Basic 1010 module.  (We will complete 3 of the following credits)

FOD 1010 Food Basics
We know that “You are what you eat!” - Canada’s Food Guide to Healthy Eating assists you to make wise food choices.  Success preparing food depends on understanding recipes and equipment, care in handling food, as well as safe and efficient work habits.  This module is the prerequisite for all other foods modules, therefore you must earn a mark of 50% or greater to proceed with any further foods modules.  

FOD 2180 Vegetables and Fruit
Students learn about the wide range of vegetable, fruit and grain products available, and how to retain their nutritional value and quality through a variety of cooking methods.

FOD 2040 Cakes and Pastry
Students expand their knowledge and skills in the production of a variety of cakes and pastries.  This module will prepare you for the advanced baking module FOD 3030 Creative Baking.

FOD 2100 Basic Meat Cookery
This is a very practical module where we will learn to differentiate between cuts of meat and apply this to tenderizing and cooking methods.  This also prepares you for FOD 3080 Advanced Meat Cookery.

FOD 2170 International Cuisine I
In this module we will explore different cultures and their cuisine, food habits and customs.  

EVALUATION:  Each module equals one credit and evaluation method may vary:
Activities/Assignments  40
Labs  40%
Module exam and/or quizzes  20%

There are no exemptions from the food science exams.  There are no midterms marks for the Food Science 10/20/30 courses.  You will receive final marks for each credit earned on your report card.  There is no cumulative exam given for the semester.

Appeal Procedure:  Students will have seven days to appeal an activity/lab mark or an exam score following the date of return of the corrected paper.

Supplies Required:  A duo-tang will be provided.  You must supply your own loose leaf and a pen/pencil must be brought to every class.  Students with long hair must have an elastic to hold hair back for the labs.  Aprons are supplied for the cooking labs and must be worn. 

Student Responsibilities:  come to class on time; be prepared with all your supplies; be attentive and ask questions by raising your hand; observe and practice safety rules in the lab; keep a neat and organized notebook, treat each other politely and with respect; be honest.  Do not bring your jackets or food/drinks into the classroom.  Water bottles are permitted.  Students may not leave the classroom without the teacher’s permission.  If you miss a class, then it is your responsibility to find out what you have missed and do the work and pass it in.  Missed labs are recorded as “m” (missed – scored at a “0”), and you are required to complete the lab at home and pass in a parent signed verification/evaluation form before the end of that module to receive credit for the lab. 

Late Policy:  If you arrive in class after the bell, you are marked “late” on the computer “Power School” attendance program.  The first and second time you are late you will receive a warning.  The third time you are late, you may not be allowed to participate in the cooking lab, if one is scheduled for that class (if you want marks for the cooking lab, you will be required to complete the lab at home).  The fourth time you are late to class you will receive a phone call to your parent or guardian to inform them of your frequent tardiness to class.  Subsequent lateness to class will involve administrative support.  If you are coming late to class from another class, please bring a note from that teacher for admittance.  This is a cumulative process for the term.

Cell Phones:  Leave you cell phones in your locker!  If you bring one to class, you must keep it out of sight during lab and lesson times.  If this privilege is abused, then you will be asked to pass it in to me and at the end of the day you will have to pick it up from an administrator at the office.  You may listen to your iPod during independent work time with Teacher permission.  You may not use your phone during a cooking lab, or during lesson/demonstration instruction.

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