FOD1030: Snacks & Appetizers

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:

• • 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

• • 2. describe snacks and appetizers in relation to the guidelines in Eating Well with Canada’s Food Guide

• • • 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

• • 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

• • 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

• • 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