Course Outline

GRADE 8 COURSE OUTLINE

Welcome to Foods class! In this course you will be learning about kitchen safety, cooking techniques, terminology, and the function of ingredients. Cooking labs include the preparation and evaluation of a variety of healthy snacks, and a strong focus on baking, and how to incorporate healthier ingredient alternatives.  We will use the Canada Food Guide to create meal plans and learn about our nutritional needs. The year-long students will examine the issue of Food Kilometres in the context of a typical diet during the Renaissance period and a futuristic diet. There is a basic sewing unit with students completing a project of choice.

As part of your mark you get to choose and complete four recipes at home, have your work signed off by a parent or guardian. This Home Cooking Assignment may include either cooking or baking recipes, but each must require some preparation (no frozen chicken strips or canned soup). Your four Home Cooking assignments are due two weeks before course completion.

You need to come to class prepared every day. Each student is expected to be in class on time, work on-task and cooperatively with others. Irresponsible behaviour will not be tolerated and will result in the loss of cooking privileges.

MARK BREAKDOWN

Practical work (labs)                                        50%

Written work (assignments)                           30%

Home cooking                                                   10%

Sewing                                                                10%

Ms. Kreitz