Food Studies 10

Student Name_______________________________________________

Module Code

Module

Date

Teacher Initial

FOOD01

Module 1: Kitchen Basics C

FOOD02

Module 2: Kitchen and Food Safety C

FOOD03

Module 3: Baking Basics C

FOOD04

Module 4: Food and Health C

FOOD05

Module 5: Grains C

FOOD06

Module 6: Vegetables and Fruits C

FOOD07

Module 7: Milk and Dairy Products C

FOOD08

Module 8: Eggs C

FOOD09

Module 9: Snacks C

FOOD12

Module 12: Cakes and Pastries O

FOOD13

Module 13: Baking with Yeast O

THER05

(from Tourism, Hospitality, and Entrepreneurship A30, B30 Curriculum Guidelines)

C = core module

It is recommended that this document be printed on school letterhead.

Food Studies 30

Student Name_______________________________________________

Student Number______________________

Module Code

Module

Date

Teacher Initial

FOOD10

Module 10: Canada’s Food Guide and Beyond C

FOOD11

Module 11: Food Through the Life Cycle O

FOOD14

Module 14: Keep it Cold C

FOOD15

Module 15: Protein Foods C

FOOD16

Module 16: Make Mine Quick and Healthy O

FOOD17

Module 17: The Science of Nutrition C

FOOD18

Module 18: The Canadian Food Mosaic C

FOOD19

Module 19: International Cuisine O

FOOD20

Module 20: The World of Soups O

FOOD21

Module 21: Sauces O

FOOD22

Module 22: Creative Baking O

FOOD23

Module 23: Entertaining with Food O

FOOD24

Module 24: Foods for Special Occasions O

FOOD25

Module 25: Food Preservation O

FOOD26

Module 26: Food Additives C

FOOD27

Module 27: Current Food Issues C

FOOD28

Module 28: Exploring Careers C

FOOD29

Module 29: Work Study Preparation and Follow-up Activities O

FOOD30

Module 30: Work Study O

C = core module

It is recommended that this document be printed on school letterhead.