Kitchen Basics and Food Preparation Techniques

The largest portion of this class should be on actually cooking and working in the kitchen. Use the Foods 10 Activity chart in Student Resources for your cooking projects. Have an adult rate you on each project. Over the term you should prepare at least two dishes using the techniques in each of the greyed out columns on the chart. (hand in the checklist at the end of each month)

• For a C in the practical work, select at least one area to specialize in. Prepare at least 5 additional items in this area over the term.
• For a B in the practical work, select at least one area to specialize in. Prepare at least 8 additional items in this area over the term.
• For an A in the additional practical work, select at least two areas to specialize in. Prepare at least 5 items in each area over the term.

monthly - hand in your cooking projects chart

Safety and Sanitation

Make a safety brochure for the kitchen. You must include sections on safety and sanitation. Aim to have 5-10 points for each section. Don't just tell people to wash their hands - but include why they should wash etc.

Nutrition and Healthy Eating - One

Keep track of all the food you eat for 5 days. Include meals, snacks and drinks. Record general amounts. Compare what you ate to the recommendations on the Canada Food Guide. Write a paragraph comparing and contrasting your eating habits to what is suggested in the food guide.

Nutrition and Healthy Eating - Two

Use the Canada Food Guide to plan a balanced diet. Prepare a two-day menu for a family on a limited budget. Be sure to include meals, snacks and drinks. Write a paragraph with ideas on how people on a low income can eat healthy foods.

Hand in the meal plan and your paragraph.

Nutrition and Healthy Eating - Three

Get the label off a prepared food product - such as Campbells Chunky Prime Rib with Vegetables soup.

Find a recipe, with nutritional information, for a similar product on the web.

Compare the nutritional information for the two products.

Social, Economic and Cultural Influences - One

Analyze one TV commercial and one magazine advertisement for food items. For each describe the food item being promoted. Identify the target market for the item. Evaluate if you think the commercial or advertisement is effective. Why or why not?

Social, Economic and Cultural Influences - Two

Research foods from another country. Consider some of the reasons why their foods may be similar or different to typical Canadian foods. Find some recipes from the country and prepare 2-3 dishes from the country. Design a restaurant menu to share your information and the names of several dishes from that country.

Send in pictures of your meal and the menu.

Career opportunities

Check out a website that lists possible careers related to foods and nutrition. Research one of the career choices. (place link here)

Make a poster explaining and illustrating this career choice. Use pictures, advertisements and information from your research. Be sure to refer to the work related to the career, the training needed and the expected wage.

or

Write 2-3 paragraphs on why you would or would not choose this as a career. Be sure to refer to the work related to the career, the training needed and the expected wage.

Social, Economic, and Cultural Influences

• describe a variety of food marketing techniques.  Explore how food is marketed.  Find 3-4 advertisements and analyze them (use the skills you have been learning in the fallacy detective) to show what marketing techniques are being used to convince consumers to buy these products. Write up your analsis for each advertisement and email to me.
  

• identify factors that affect food production and supply, especially in Canada today.  Research local what foods are produced in the Chiliwack area.   What factors make it a good area for food production?  What kind of food is produced there?  How much?  What limitations or challenges to local famers face?  Perhaps you could go to a local farmer or dairy and interview them asking:
  - what food do you produce
  - how much
  - what challenges or limitations do you face
  - who do you sell you food to
  - where does it go when it leaves the farm (locally sold - sold across Canada?)

Write up your findings in a report.

• describe the cultural origins of menus, recipes, ingredients, and meal etiquette of a variety of ethnic, regional, and local cuisines, as represented in Canada.  Go to a local grocery story and walk around taking note of the different types of ethnic foods available.  Then you could select an ethnicity and prepare a meal using some of the ingredients you find. Create a journal entry for this meal and email it to me. 

Career Opportunities

• describe food-related occupations and careers.  Pick a food related occupation and list the schooling and experience one would need to work in that field.