Learning the joy of cooking so you don’t have to eat Mr. Noodles and/or KD for the rest of your life.
Food Studies 10 Introductory
Includes 3 credits Food Basics, Milk Products and Eggs and Fruits and Vegetables
This class will develop skills that can be applied in the students’ daily lives both now and in the future. These skills include food selection, preparation, presentation and service. The nutritional importance of food as well as safety and sanitation will be emphasized. Students get to eat the delicious food they prepare in class.
Food Studies 20 Intermediate
Includes 3 credits Basic Breads, Basic Meats and Soups and Sauces
Continuing the emphasis on life skills, this class will expand students’ knowledge and skills in the area of food and nutrition. Students will apply knowledge and skills from the introductory level as they progress to more challenging culinary projects such as stock making and pastry arts. Students learn how to make wise food choices to complement their busy lifestyles.
Food Studies 30 Advanced
Includes 5 credits Advanced Breads, Advanced Meats, Advanced Soups and Sauces, Creative Baking and Regional Cuisine
This course is designed to develop knowledge, skills, confidence, independence and employability skills as students prepare for the challenges of becoming more self-sufficient. Students will develop skills in food presentation, entertaining, culinary management, and advanced food preparation techniques, always with an emphasis on good nutrition and safety. A study of the wide variety of food related careers will be ongoing throughout the course. Students completing the 30 level can use this course as an entrance course for SAIT or a science program in University.