Welcome to Foods 8 Key Concepts: Kitchen Safety and Hygiene Food Basics - Cooking terms, Measuring Ingredients, baking, snacks, simple meals on the go The Canada Food Guide and Nutrition Reading labels Sugar - the pros and cons Group work (students work in cooking lab Units of 4 or 5)
Evaluation: Participation 40%, Assignments and Cleanup 50%, Quizzes and tests 10%
Foods 8 introduces students to basic food preparation and food handling skills. Safety and lab procedures will be emphasized along with the planning and skills involved in creating a variety of easy-to-prepare, nutritious foods. Assignments will be given out in class. Students and parents can view all assignments on Google Classroom. Please allow the first week to set up Google Classroom. I look forward to teaching all of you this year!
THIS SITE IS UNDER CONSTRUCTION! PLEASE SEE ME IN CLASS FOR THE FIRST WEEK OF ASSIGNMENTS AND INFORMATION.
Day one and two activities. 1. Introduction, rules and expectations for Foods 10 2. Workbook provided. This will stay in class. 3. The History of Food - first exercise
Kitchen Safety! August 24,25, 28,29th.
August 26th, 27th - Crime Scene (kitchen safety) group assignment