Foods & Nutrition 9This course is taught in a linear timetable. I will see my students every other day. We cover some things from Foods 8, but we go into more of a comprehensive study. This course helps students to develop skills in planning, preparing, and serving foods, which are wholesome, attractive, and nutritious, as well as being fun to eat. It provides students with the information and experience necessary to be self-reliant when preparing meals, and to make wise food choices. Topics include flour mixtures, eggs, fruits/veg, soups/salads, meats & vegetarian choices.
Grade 9 Cooking PhotosLava Cakes For 2Ingredients:
4 tsp melted butter 1 Tbsp white sugar 1 egg 2 Tbsp flour 1/2 cup chocolate chips (melted) Method
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Outline
As well as cooking some tasty, attractive and nutritious foods, you will try new cooking techniques; enhance your skills while managing time, resources, and equipment. Nutrition & Healthy Eating Canada’s Food Guide Nutrient Function Safety and Sanitation Food Bourne Illnesses Food Preservation Kitchen Basics Following a recipe Use & Storage of Equipment Measurement Knife Skills Function of Ingredients Quick Breads Muffins / Biscuits Cakes / Cookies Breakfast : Lunch: Dinner Cookery Assessment Students will be assessed using the new Reporting Framework set out by the ministry. Emerging-Developing-Proficient-Extending Assessment model will be on-going, based on student contributions, goal setting, and self reflection. In-class work & assignments will be marked by the teacher. Labs will be self-assessed through Lab Reflections Students will be expected to: Keep an in-class notebook with all necessary evidence of student’s learning in Foods 9 that reflects neat, organized and complete thoughts and work. There will be an exit interview with the teacher at the end to assess student contributions and effort. |