Course Outline The resources are rough drafts that will help the teachers facilitate the teaching of the individual courses. Food for Healthy Living 10 Energy, growth, and health are affected by healthy food choices. Students plan and prepare meals that complement healthy life choices. The course explores how life choices and food availability affect diet, and students will learn to identify nutrition issues that require dietary modifications. The impact of food marketing and advertising on people’s food choices is addressed. Unit topics include the following: Unit 1: Safe Food Preparation Techniques and Production (safe food handling, prevention of food-borne illness, safe work skills) Unit 2: The Food Consumer (food decisions based on environmental, cultural, and economic influences) Unit 3: Nutrition (food choices as they impact on nutrition) Unit 4: Meal Planning and Preparation (factors and resources as they apply to planning and preparing nutritious meals) Unit 5: Food Trends and Issues (local and global food concerns) Unit 6: Career Pathways in the Food Industry (skills related to employment and careers in the food industry) Food Preparation and Service 10 Through food preparation and presentation, students develop skills that may be transferred to food service skills in the workplace. Students are provided with practical experiences in food preparation and service. They look at the impact of technology on the preparation of food in the home and the workplace. Topics include Meal Planning and Preparation, Food Service and Hospitality, Food Handling Procedures, Health and Safety in the Food Industry, and Food Marketing. Unit topics include the following: Unit 1: Safe Food Preparation Techniques and Production (safe food handling, prevention of food-borne illness, safe work skills) Unit 2: Food Preparation Technology (use of tools and technology to prepare healthy food choices) Unit 3: Basic Menu Planning (create, budget, plan, and prepare a menu using available resources) Unit 4: Introduction to Food Service and Presentation (service styles, product presentation, and customer service) Unit 5: Food Service—Life Work Benefits (personal development of life/work skills related to food service opportunities) Food Technology 10 Food Technology 10 is an exciting course in which students explore food technology for the home and industry. This course takes students from a historical perspective to understanding current technology and encourages them to anticipate future developments in food preparation, food preservation, and consumer practices. Each unit has both a theory and a practical component. Students sample foods prepared using various technologies and examine issues such as genetic modification, organic food production, and the impact of kitchen and industrial food technology on families and the environment. Unit topics include the following: Unit 1: Safe Food Preparation Techniques and Production (safe food handling, prevention of food-borne illness, safe work skills) Unit 2: Food Industry Technology (impact of technology on industry, consumers, and food preparation) Unit 3: Issues Related to Food Industry (packaging, health, environment) Unit 4: Careers in Food Science and Technology (explore employability skills specific to food science and technology) Food in Society 10 Students “travel” on a virtual global foods tour exploring diverse historical, geographical, cultural, and nutritional components of international cuisine. The course includes discussions with community guest speakers, demonstrations, and food tasting experiences. Students examine global food issues affecting individuals, families, and communities locally and around the world. Unit topics include the following: Unit 1: Safe Food Preparation Techniques and Production (safe food handling, prevention of food-borne illness, safe work skills) Unit 2: Introduction to Global Foods (culture, diversity of diets, traditions, sensory exploration of food) Unit 3: Global Foods Tour (food choices, customs, geography, agriculture, tools, and equipment) Unit 4: Global Awareness (food supply, shortages, social action) Textile Production 10 This course is extensively hands-on to ensure that students will develop and practise skills in working with textiles with the goal of creating personalized items. Students examine the impact of technology on the clothing consumer and the fashion industry. Technology will be used to produce textile projects and to help students develop basic skills in textile and clothing maintenance. Remodelling, redesigning, and recycling textiles encourage individual creativity and environmental consciousness. Unit topics include the following: Unit 1: The Informed Textile Consumer (purchase, use, care of textiles for clothing and household use, reusing, recycling) Unit 2: Textile Technology (safe use of tools, terminology, impact of technology on creation and use of textiles) Unit 3: Textile Arts and Design (creating and designing with textile products, application of elements of design) Unit 4: Life Work Opportunities in Textiles (apparel, production, artisan work, industry) Updated August 5, 2020