Food Studies 10, 30
Curriculum Guide
Saskatchewan Education 1999
Table of Contents
Acknowledgements
Introduction
Philosophy and Rationale
Aim, Goals, and Foundational Objectives
Common Essential Learnings (CEL's)
Course Components and Considerations
Assessment and Evaluation
Module Overview
Suggested Course Configurations
Core and Optional Modules
Module 1: Kitchen Basics (Core)
Module 2: Kitchen and Food Safety (Core)
Module 3: Baking Basics (Core)
Module 4: Food and Health (Core)
Module 5: Grains (Core)
Module 6: Vegetables and Fruits (Core)
Module 7: Milk and Dairy Products (Core)
Module 8: Eggs (Core)
Module 9: Snacks (Core)
Module 10: Canada’s Food Guide and Beyond (Core)
Module 11: Food Through the Life Cycle (Optional)
Module 12: Cakes and Pastries (Optional)
Module 13: Baking with Yeast (Optional)
Module 14: Keep It Cold (Core)
Module 15: Protein Foods: Meats, Poultry, Fish, Vegetarianism (Core)
Module 16: Make Mine Quick and Healthy (Optional)
Module 17: The Science of Nutrition (Core)
Module 18: The Canadian Food Mosaic (Core)
Module 19: International Cuisine (Optional)
Module 20: The World of Soups (Optional)
Module 21: Sauces (Optional)
Module 22: Creative Baking (Optional)
Module 23: Entertaining with Food (Optional)
Module 24: Foods for Special Occasions (Optional)
Module 25: Food Preservation (Optional)
Module 26: Food Additives (Core)
Module 27: Current Food Issues (Core)
Module 28: Exploring Careers (Core)
Module 29: Work Study Preparation and Follow-up Activities (Optional)
Module 30: Work Study (Optional)
References
Appendix A: Recordkeeping Chart
