Prerequisite: FOD1010: Food Basics
Description: Students apply the importance of snacks and appetizers related to lifestyle, by making nutritious, as well as delicious, snacks and appetizers.
Parameters: Access to personal or commercial food preparation facility.
Outcomes: The student will:
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- 1. describe factors that affect snack choices
- 1.1 describe what constitutes a snack
- 1.2 discuss the extent of snacking in a select group, considering:
- 1.2.1 factors influencing snack choices
- 1.2.2 frequency of snacking
- 1.2.3 snacks chosen
- 1.3 describe the role of snacks and appetizers in socializing, considering:
- 1.3.1 friendship
- 1.3.2 activities
- 1.3.3 hospitality
- 1. describe factors that affect snack choices
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- 2. describe snacks and appetizers in relation to the guidelines in Eating Well with Canada’s Food Guide
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- 2.1 describe the positive and negative impacts of snacks on nutrition and wellness
- 2.2 identify the following nutritional components of snacks and appetizers:
- 2.2.1 kilocalories
- 2.2.2 fat
- 2.2.3 sugar
- 2.2.4 fibre
- 2.2.5 sodium
- 2.3 discuss methods for adjusting recipes for snacks and appetizers to ensure a healthy choice
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- 3. demonstrate knowledge and skills in the planning, preparing and evaluating of various snacks and appetizers
- 3.1 prepare a minimum of five snacks or appetizers
- 3.2 evaluate snacks, considering:
- 3.2.1 nutritional value
- 3.2.2 cost
- 3.2.3 time
- 3.2.4 environmental issues; e.g., packaging
- 3. demonstrate knowledge and skills in the planning, preparing and evaluating of various snacks and appetizers
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- 4. identify and demonstrate safe and sanitary practices
- 4.1 maintain a clean, sanitary, safe work area
- 4.2 apply universal precautions related to:
- 4.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
- 4.2.2 hand-washing techniques
- 4.2.3 infectious diseases
- 4.2.4 blood-borne pathogens
- 4.2.5 bacteria, viruses, molds
- 4.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
- 4.3 use all materials, products and implements appropriately
- 4.4 clean, sanitize and store materials, products and implements correctly
- 4.5 dispose of waste materials in an environmentally safe manner
- 4. identify and demonstrate safe and sanitary practices
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- 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
- 5.1 demonstrate fundamental skills to:
- 5. demonstrate basic competencies
- 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