General Information and Outline
Mrs. Young
Room 161
Text: Guide to Good Food
This is a one credit course. We will meet every day at the same time. A general outline of the course follows.
Text: Guide to Good Food is designed to create an interest in the importance of good nutrition in relation to one’s overall health and fitness, as well as to develop safe and effective food preparation techniques.
The course will be theoretical (involving reading, researching, discussing, writing) and skill oriented. Student discussion and input are important.
You will need:
1. a three ring binder with dividers to organize your notes, handouts, recipes, tests, etc.
2. a pen or pencil to write with every day
…as well as a caring and thoughtful attitude!
General Topics include :
Nutrition – the relationship of food to health and well being
– the science of nutrition; digestion; absorption; metabolism
- nutritional requirements for the family life cycle as described in Canada’s Food Guide
Food Safety – safe food handling and storage
- global food production and distribution
– the effective and informed consumer
– food-bourne illnesses
- safe and sanitary working environments
Kitchen Basics – kitchen tools and equipment: effective use and maintenance
– working cooperatively in a kitchen environment
– preparing, serving, eating, and housekeeping in the foods lab
– measuring in imperial and metric systems.
– follow recipes and procedures.
Food Preparation and Service – incorporating “Canada’s Food Guide” in planning meals and snacks
– preparing foods to develop cooking and baking techniques
– serving foods effectively and safely
Evaluation: (approximate)
70% class work, assignments, homework, tests and quizzes, labs, attendance and contribution to class
30% final exam/practical/project
Good attendance is essential so you do not fall behind in the daily learning activities. Be on time for class so you do not interfere with the lesson. Sign in silently if you arrive late. If you need to contact me : bjyoung@edu.pe.ca
Notes:
