Food Studies

So you want to be the next Master Chef? Do you idolize Jamie Oliver or Gordon Ramsay? Do you love to watch cooking shows and competitions? Then this is the course for you!!

Foods 10 (3 credits) *Course fee

In this course, you can expect a lot of projects as well as many lab experiences. In the first level of food studies, Food Basics, there will be a review of safety and sanitation as well as standard “need to know” techniques in the kitchen.  Students will also examine how kitchen appliances can help to make work easier in the kitchen.  In the next course, Contemporary Baking, the focus lies in understanding the major ingredients used in baking and learning and practicing the three basic mixing methods in baking. The final course will be determined as a class, based on interest and specific skills wanting to be developed.

Foods 20 (5 credits) *Course fee

Prerequisite: Successful completion of Food Basics and Contemporary Baking Courses in Foods 10

Foods 20 is a more intensive and challenging course than Foods 10. The goal is to build a strong knowledge base and greater skill and technique development.  Work on specific areas of food preparation and presentation will be the focus.  The areas of food preparation can include: Cake and Pastry; Milk Products and Eggs; Soups and Sauces; Basic Meat Cookery; Vegetables and Fruits; Grains, Legumes, Pulses, Nuts and Seeds.

Select the image below to explore our Food Studies lab.

Select the image below to view an interview with our Foods teacher.