FOD1050: Fast & Convenience Foods

Prerequisite: FOD1010: Food Basics

Description: Students consider budget, time, quality of food and food alternatives by making wise choices in the buying, using and preparing of fast foods and convenience foods.

Parameters: Access to personal or commercial food preparation facility.

Outcomes: The student will:

    • 1. identify and compare the variety, availability and nutritional components of fast foods and convenience foods
      • 1.1 examine various commercial fast-food outlets, considering:
        • 1.1.1 commercial food philosophy of “eat with your eyes”
        • 1.1.2 competitive advertising and marketing techniques
        • 1.1.3 nutritional value of fast foods
        • 1.1.4 cost
        • 1.1.5 responses to public pressure, including global marketing considerations, environmental considerations, nutritional considerations, and laws relating to safety, sanitation and food production
      • 1.2 interpret information provided on convenience food packaging related to:
        • 1.2.1 mandatory requirements
        • 1.2.2 voluntary information
      • 1.3 identify methods to nutritionally enhance/fortify fast and convenience foods
      • 1.4 compare a variety of fast and convenience foods with their nutritionally enhanced counterparts, considering:
        • 1.4.1 carbohydrates
        • 1.4.2 proteins
        • 1.4.3 fats
        • 1.4.4 vitamins and minerals

 

    • 2. demonstrate knowledge and skills in the planning, preparing and evaluating of fast foods and simple convenience foods
      • 2.1 prepare a variety of convenience foods from:
        • 2.1.1 mixes; e.g., muffins, cookies, beverages, pizzas, cakes
        • 2.1.2 partially prepared foods; e.g., pizza crusts, burgers or chicken patties, vegetarian burgers, fish sticks, cookie dough
        • 2.1.3 entirely prepared foods; e.g., dinners, perogies, fish and chips, sausage rolls, samosas, doughnuts, croissants
        • 2.1.4 scratch; e.g., fried chicken, pizza roll-ups, chicken nuggets
      • 2.2 evaluate prepared foods; e.g., nutrition, cost, preparation time, palatability

 

    • 3. identify and demonstrate safe and sanitary practices
      • 3.1 maintain a clean, sanitary, safe work area
      • 3.2 apply universal precautions related to:
        • 3.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
        • 3.2.2 hand-washing techniques
        • 3.2.3 infectious diseases
        • 3.2.4 blood-borne pathogens
        • 3.2.5 bacteria, viruses, molds
        • 3.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
      • 3.3 use all materials, products and implements appropriately
      • 3.4 clean, sanitize and store materials, products and implements correctly
      • 3.5 dispose of waste materials in an environmentally safe manner

 

    • 4. demonstrate basic competencies
      • 4.1 demonstrate fundamental skills to:
        • 4.1.1 communicate
        • 4.1.2 manage information
        • 4.1.3 use numbers
        • 4.1.4 think and solve problems
      • 4.2 demonstrate personal management skills to:
        • 4.2.1 demonstrate positive attitudes and behaviours
        • 4.2.2 be responsible
        • 4.2.3 be adaptable
        • 4.2.4 learn continuously
        • 4.2.5 work safely
      • 4.3 demonstrate teamwork skills to:
        • 4.3.1 work with others
        • 4.3.2 participate in projects and tasks

 

  • 5. make personal connections to the cluster content and processes to inform possible pathway choices
    • 5.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences
    • 5.2 create a connection between a personal inventory and occupational choices
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