Food Studies
Food Studies at Holy Trinity High School centers around the idea that students should be able to prepare quick, delicious and nutritious meals on their own. We cover all aspects of a meal including preparation, culinary skills, sanitation and recipe development. Each module consists of theory where the knowledge of various topics are included and then students are able to apply this knowledge during hands-on cooking labs. Students cook on average five labs for each module with the guidance of their teacher. By the end of Food Studies 30, students can confidently prepare a meal for themselves and others.
Courses
Food Studies 10 (3 credits) - No prerequisite; Note: Students must achieve 50% or higher in the Food Basics module in order to receive any other credits in Food Studies.
Food Studies 20 (3 credits) - To be enrolled in Food Studies 20, students will need to have received credit in the modules at the Food Studies 10 level.
Food Studies 30 (3 or 5 credits) - To be enrolled in Food Studies 30, students will need to have received credit in the modules at the Food Studies 20 level.
“A recipe has no soul. You, as the cook, must bring soul to the recipe.”
– Thomas Keller
FOOD STUDIES 10
This is an introductory course to engage students in basic culinary skills from a Canadian Perspective. Students registering for the course do not need to have any prior cooking experience.
We will cover the FOD1010: Food Basics, FOD1020: Contemporary Baking and FOD1060: Canadian Heritage modules. Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes, and the importance of efficient work habits. By the end of the course students will become aware of how food in Canada today reflects the country’s history and origins by examining food patterns and customs, and by analyzing and preparing ethnic foods.
FOOD STUDIES 20
This is an intermediate course where students will expand on the basic culinary skills they learnt in Food Studies 10. All modules have FOD1010 as their pre-requisite course and students will need to successfully complete Food Studies 10 prior to registering for the course.
We will cover the FOD2060: Milk Products & Eggs. FOD 2180: Vegetables & Fruit and FOD 2170: International Cuisine modules. Throughout the course, students will explore a variety of cooking techniques and ingredients from around the world.
FOOD STUDIES 30
This is an advanced course where students will expand on the basic culinary skills they learnt in Food Studies 10. All modules have FOD1010 as their pre-requisite course and students will need to successfully complete Food Studies 20 prior to registering for the course. Students are able to choose between either a 3 or 5 credit course.
We will cover the FOD3050: Advanced Soups and Sauces, FOD3120: Food Evolution/Innovation and FOD3040: Yeast Products modules at the 3 credit and add FOD3160: Regional Cuisine and FOD3030: Creative Baking to complete the 5 credit. Our goal throughout this course is for students to achieve the culinary skills needed to cook a 3 course-meal in its entirety.
Credits:
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