FOD1010: Food Basics Outline

Prerequisite: None

Description: Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits.

Outcomes: The student will:

    • 1. describe and demonstrate factors relating to safety and sanitation
      • 1.1 identify the need for personal hygiene
      • 1.2 demonstrate appropriate hand-washing techniques
      • 1.3 demonstrate proper sanitization of equipment and workspace
      • 1.4 demonstrate ability to leave food preparation area in an appropriate fashion
      • 1.5 practise appropriate workspace safety focusing on:
        • 1.5.1 prevention of accidents; e.g., back safety, slip and trip hazards, burns, cuts
        • 1.5.2 injury treatment
        • 1.5.3 blood-borne pathogens; e.g., minor cuts, blood spills
      • 1.6 select and safely use available tools and equipment when:
        • 1.6.1 measuring
        • 1.6.2 preparing
        • 1.6.3 mixing
        • 1.6.4 cooking
        • 1.6.5 serving
    • 2. research common methods of hazard assessment and control
      • 2.1 describe the three key elements of WHMIS
      • 2.2 identify WHMIS hazard symbols
      • 2.3 interpret the Material Safety Data Sheet (MSDS)
      • 2.4 describe the location or placement of a chemical storage area and the proper storage of chemicals
      • 2.5 apply the requirements of WHMIS to a food preparation area by:
        • 2.5.1 describing environmental protections and material handling used in food preparation
        • 2.5.2 describing personal protective equipment (PPE) and practices used in food preparation
    • 3. demonstrate food choices in relation to Eating Well with Canada’s Food Guide
      • 3.1 analyze one food choice in relation to Eating Well with Canada’s Food Guide
      • 3.2 identify sources and functions of the following leader nutrients:
        • 3.2.1 water
        • 3.2.2 macronutrients
        • 3.2.3 micronutrients
    • 4. demonstrate knowledge and skills in the planning, preparing and evaluating of basic food recipes
      • 4.1 use accepted recipe language
      • 4.2 prepare a minimum of five recipes that emphasize:
        • 4.2.1 cooperative teamwork
        • 4.2.2 safety and sanitation
        • 4.2.3 measurement techniques
        • 4.2.4 recipe terminology/modifications
        • 4.2.5 use of available kitchen equipment
      • 4.3 complete a nutritional analysis of one prepared recipe
    • 5. demonstrate basic competencies
      • 5.1 demonstrate fundamental skills to:
        • 5.1.1 communicate
        • 5.1.2 manage information
        • 5.1.3 use numbers
        • 5.1.4 think and solve problems
      • 5.2 demonstrate personal management skills to:
        • 5.2.1 demonstrate positive attitudes and behaviours
        • 5.2.2 be responsible
        • 5.2.3 be adaptable
        • 5.2.4 learn continuously
        • 5.2.5 work safely
      • 5.3 demonstrate teamwork skills to:
        • 5.3.1 work with others
        • 5.3.2 participate in projects and tasks
  • 6. make personal connections to the cluster content and processes to inform possible pathway choices
    • 6.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences
    • 6.2 create a connection between a personal inventory and occupational choices
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