Description: Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits.
Prerequisite: None
**Course Developed by Alberta Education
Description: Students develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients and the proper use of equipment for baked goods.
Prerequisite: FOD1010: Food Basics
*Course Developed by Alberta Education
Description: Students apply the importance of snacks and appetizers related to lifestyle, by making nutritious, as well ad delicious, snacks and appetizers.
Prerequisite: FOD1010: Food Basics
*Course developed and shared by Argyll School, Edmonton Public School Division
Description: Students develop and understanding of planning, preparation and evaluation of balanced healthy meals.
Prerequisite: FOD1010: Food Basics
*Course developed and shared by Argyll School, Edmonton Public School Division
Description: Students consider budget, time, quality of food and food alternatives by making wise choices in the buying, using and preparing of fast foods and convenience foods.
Prerequisite: FOD1010: Food Basics
*Course developed and shared by Argyll School, Edmonton Public School Division
Description: Students become aware of how food in Canada today reflects the country's history and origins by examining food patterns and customs, and by analyzing and preparing ethnic foods.
Prerequisite: FOD1010: Food Basics
*Course developed and shared by Argyll School, Edmonton Public School Division
Description: Students learn about leader nutrients, what foods they are found in, how such foods affect performance and future health as they participate in healthy food preparation.
Prerequisite: FOD1010: Food Basics
*Course Developed by Alberta Education
Description: Students expand their knowledge and skills in the production of a variety of cake and pastry products.
Prerequisite: FOD1010: Food Basics
*Course developed and shared by Argyll School, Edmonton Public School Division
Description: Students develop skills using milk products and eggs by examining how to retain their nutritional value and quality through a variety of preparation and presentation methods.
Prerequisite: FOD1010: Food Basics
*Course developed by Tia Martini using materials shared by Heather Csikos
Description: Students learn to combine nutrition and creativity in the preparation of salads and sandwiches.
Prerequisite: FOD1010: Food Basics
*Course developed and shared by Argyll School, Edmonton Public School Division
Description: Students learn the nutritional value of meat and differentiate among the various cuts of meat. Students apply this knowledge to the safe handling, storage, preparation and presentation of meat dishes.
Prerequisite: FOD1010: Food Basics
*Course developed by Tia Martini using materials shared by Heather Csikos
Description: Students learn how to create healthy, wholesome vegetarian diets by preparing suitable foods in a variety of ways.
Prerequisite: FOD1010: Food Basics
*Course developed by Tia Martini using materials shared by Heather Csikos
Description: Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries, desserts and a major baked project.
Prerequisite: FOD1010: Food Basics
*Course developed by Tia Martini using materials shared by Heather Csikos
Description: Students further their skills in the handling of yeast dough through the preparation of a variety of yeast products.
Prerequisite: FOD1010: Food Basics
*Course developed by Tia Martini using materials shared by Heather Csikos
Description: Students learn the techniques and ingredients of classic cuisine through the preparation of traditional soups and sauces and by adapting them for the trend toward lighter eating and nouveau cuisine.
Prerequisite: FOD1010: Food Basics
*Course developed by Tia Martini using materials shared by Heather Csikos
Description: Students develop further awareness of the different types of meats available and of meat cookery through the preparation of a variety of meat dishes.
Prerequisite: FOD1010: Food Basics
*Course developed by Tia Martini using materials shared by Heather Csikos