Foods (CTS) Course Outline

General Outcomes

Career and Technology Studies (CTS) is a complementary program designed for Alberta’s secondary school students. As a program of choice, CTS offers all students important learning opportunities to:

  • develop skills that can be applied in their daily lives, now and in the future
  • refine career-planning skills
  • develop technology-related skills
  • enhance employability skills
  • apply and reinforce learning developed in other subject areas
  • prepare for transition into adult roles in the family, community, workplace and/or further education.

The course structure of CTS enables schools to design unique programs that meet the needs of students and take advantage of community resources. Developed across levels rather than grades, CTS has multiple entry points and provides secondary students with access to a common curriculum. As a competency-based curriculum, CTS recognizes prior learning from formal schooling and personal initiatives.

Students will:

  • learn and practice safe cooking 
  • learn to work cooperatively within a cooking group
  • learn to follow instructions (recipes)
  • learn to plan ahead (grocery lists and recipe selection)
  • learn to manage time

Students work through 5 selected modules of study. Each module should take approximately 25 hours of class time.  Each module is  worth one credit and has its own set of outcomes/objectives.  A discussion of expectations, routines, time management and paperwork will be discussed at the beginning of the term.  Each student will assigned a work experience of approximately 3 weeks in the STJ kitchen.

2020 February – June Pathway

FOD1010 Food Basics
Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits.

FOD1020 Contemporary Baking
Students develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients and the proper use of equipment for baked goods.

FOD1030 Snacks & Appetizers
Students apply the importance of snacks and appetizers related to lifestyle, by making nutritious, as well as delicious, snacks and appetizers.

FOD1050: Fast & Convenience Foods
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.

FOD2040: Cake & Pastry
Students expand their knowledge and skills in the production of a variety of cake and pastry products.

FOD2070: Soups & Sauces
Students combine stocks with various thickening agents to produce hearty soups and sauces.

FOD2090: Creative Cold Foods
Students learn to combine nutrition and creativity in the preparation of salads and sandwiches.

Evaluation:

Each 1 Credit module:

90% Assignment Portfolio and/or Practical Work Experience

10% Workstation Routines

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