Food Studies 10, 20, 30
Food Studies 10, 20, 30 homepage Outcomes & Indicators Resources

Course Configurations

Food Studies 10

Food Studies 20

Food Studies 30

Suggested Modules for Middle Level Practical and Applied Arts Survey Courses

Module 1: Kitchen Safety (Core)
Module Code
FOOD1
Level
Introductory
Suggested Time (hrs)
2-5
Prerequisite Module(s)
None
Integrate safety practices into food preparation.
Module 2A: Safe Food Handling (Core)
Module Code
FOOD2A
Level
Introductory
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 1
Explore the importance of safe food handling, preparation and storage.
Module 2B: Safe Food Handling (Core)
Module Code
FOOD2B
Level
Intermediate
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 1
Explore the importance of safe food handling, preparation and storage.
Module 2C: Safe Food Handling (Core)
Module Code
FOOD2C
Level
Advanced
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 1
Explore the importance of safe food handling, preparation and storage.
Module 3: Food Inspection and Certification (Core)
Module Code
FOOD3
Level
Advanced
Suggested Time (hrs)
3-5
Prerequisite Module(s)
Module 2C
Investigate food inspection and food safety certification processes.
Module 4: Recipes (Core)
Module Code
FOOD4
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 2A
Produce a quality food product by accurately using a recipe.
Module 5: Tools and Equipment (Core)
Module Code
FOOD5
Level
Introductory
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 4
Explore the use of common kitchen tools and equipment.
Module 6: Canada’s Food Guide (Core)
Module Code
FOOD6
Level
Introductory
Suggested Time (hrs)
2-5
Prerequisite Module(s)
None
Investigate Canada’s Food Guide.
Module 7: Meal Preparation and Service (Core)
Module Code
FOOD7
Level
Intermediate
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 5
Investigate elements of meal preparation, serving and dining.
Module 8: Baking Basics (Core)
Module Code
FOOD8
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 5
Explore the essential components of basic baked products.
Module 9: Baking (Core)
Module Code
FOOD9
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 8
Investigate ingredients and processes used to create baked goods.
Module 10: Eggs (Core)
Module Code
FOOD10
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Examine the importance and preparation of eggs.
Module 11: Milk and Its Alternatives (Core)
Module Code
FOOD11
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Examine a variety of milk products and plant-based alternative products.
Module 12: Dairy Products and Their Alternatives (Core)
Module Code
FOOD12
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Examine a variety of dairy products and their alternatives.
Module 13: Fruits (Core)
Module Code
FOOD13
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Assess the importance of fruits in a healthy eating pattern.
Module 14: Vegetables (Core)
Module Code
FOOD14
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Assess the importance of vegetables in a healthy eating pattern.
Module 15: Whole Grain Foods (Core)
Module Code
FOOD15
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Assess the importance of whole grain foods in a healthy eating pattern.
Module 16: Global Grain Products (Optional)
Module Code
FOOD16
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 15
Assess the importance of grain products in global eating patterns.
Module 17: Quick and Healthy Snacks (Optional)
Module Code
FOOD17
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Create quick and healthy snacks.
Module 18: Quick and Healthy Meals (Optional)
Module Code
FOOD18
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Prepare quick and healthy meals.
Module 19: Sandwiches (Optional)
Module Code
FOOD19
Level
Introductory
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 6
Create a variety of sandwiches.
Module 20: Marketing and Food Choices (Optional)
Module Code
FOOD20
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
None
Develop a marketing strategy intended to influence food choices.
Module 21: Food Trends (Optional)
Module Code
FOOD21
Level
Introductory
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 5
Investigate food and food preparation trends.
Module 22: Kitchen Appliances (Optional)
Module Code
FOOD22
Level
Intermediate
Suggested Time (hrs)
2-10
Prerequisite Module(s)
Module 5
Analyze the use of kitchen appliances in making food preparation more efficient.
Module 23: Cakes (Optional)
Module Code
FOOD23
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 8
Explore cake baking.
Module 24: Frostings and Fillings (Optional)
Module Code
FOOD24
Level
Intermediate
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 5
Prepare a variety of frostings and fillings.
Module 25: Salads (Optional)
Module Code
FOOD25
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 5
Investigate ingredients, preparation and storage of various salads.
Module 26: Salad Dressings (Optional)
Module Code
FOOD26
Level
Intermediate
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 5
Prepare various types of salad dressings.
Module 27: Pastry (Optional)
Module Code
FOOD27
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 8
Explore pastry baking.
Module 28: Baking with Yeast (Optional)
Module Code
FOOD28
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 8
Investigate the ingredients and methods used to prepare yeast breads.
Module 29: Food Preservation (Optional)
Module Code
FOOD29
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 5
Examine safe food preservation methods.
Module 30: Seasonal Produce (Optional)
Module Code
FOOD30
Level
Intermediate
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 29
Investigate growing, purchasing, preserving and preparing of Canadian seasonal produce.
Module 31: Saskatchewan Cuisine (Core)
Module Code
FOOD31
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 5
Examine the heritage of Saskatchewan cuisine.
Module 32: Food Waste (Core)
Module Code
FOOD32
Level
Intermediate
Suggested Time (hrs)
2-5
Prerequisite Module(s)
None
Investigate ways to avoid food waste.
Module 33: Substitutions in Recipes (Optional)
Module Code
FOOD33
Level
Intermediate
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 8
Investigate the uses and effects of substituted ingredients in recipes.
Module 34: Domestic Protein (Optional)
Module Code
FOOD34
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Evaluate various sources of domestic animal-based protein.
Module 35: Wild Game Protein (Optional)
Module Code
FOOD35
Level
Advanced
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 5
Investigate various sources of wild game-based protein.
Module 36: Fish and Seafood Protein (Optional)
Module Code
FOOD36
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 5
Evaluate various sources of fish and seafood-based protein.
Module 37: Plant-Based Protein Foods (Optional)
Module Code
FOOD37
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 5
Investigate plant-based proteins.
Module 38: Soups (Optional)
Module Code
FOOD38
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 5
Investigate ingredients, preparation and storage of soups.
Module 39: Sauces (Optional)
Module Code
FOOD39
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 5
Investigate ingredients, preparation and storage of sauces.
Module 40: Appetizers and Hors d’oeuvres (Optional)
Module Code
FOOD40
Level
Advanced
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 5
Prepare a variety of appetizers and hors d’oeuvres.
Module 41: Canadian Food Culture (Core)
Module Code
FOOD41
Level
Advanced
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Explore Canadian food culture.
Module 42: Foods for Special Occasions (Optional)
Module Code
FOOD42
Level
Advanced
Suggested Time (hrs)
5-15
Prerequisite Module(s)
Module 6
Plan and prepare foods for special occasions.
Module 43: Specialty Foods (Optional)
Module Code
FOOD43
Level
Advanced
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Inquire into the creation of sweet and savory specialty foods.
Module 44: Candy and Chocolate (Optional)
Module Code
FOOD44
Level
Advanced
Suggested Time (hrs)
2-6
Prerequisite Module(s)
Module 6
Investigate methods used to make candy and chocolate.
Module 45: Indigenous Food Traditions and Practices (Core)
Module Code
FOOD45
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Investigate food traditions and practices of Indigenous people in Canada.
Module 46: Science of Nutrition A (Core)
Module Code
FOOD46
Level
Intermediate
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 5
Explore the science of food.
Module 47: Science of Nutrition B (Optional)
Module Code
FOOD47
Level
Advanced
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 46
Analyze the properties and roles of the nutritional components of food.
Module 48: Nutritional Needs (Optional)
Module Code
FOOD48
Level
Advanced
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 46
Investigate nutritional requirements of people with various needs.
Module 49: Global Foods (Optional)
Module Code
FOOD49
Level
Advanced
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 6
Investigate foods eaten around the world.
Module 50: Food Systems in Saskatchewan (Optional)
Module Code
FOOD50
Level
Advanced
Suggested Time (hrs)
5-10
Prerequisite Module(s)
Module 41
Investigate food systems in Saskatchewan.
Module 51: The Psychology of Food (Optional)
Module Code
FOOD51
Level
Advanced
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 6
Investigate the psychology of food.
Module 52: Food Policy (Optional)
Module Code
FOOD52
Level
Advanced
Suggested Time (hrs)
2-5
Prerequisite Module(s)
Module 50
Examine legislation, regulations and agencies that influence food policy in Canada.
Module 53: Food Studies Career Exploration (Core)
Module Code
FOOD53
Level
Introductory
Suggested Time (hrs)
5-10
Prerequisite Module(s)
None
Explore food studies-related occupations in Saskatchewan, Canada and the world.
Module 80A: Work Study Preparation (Optional)
Module Code
FOOD80A
Level
Intermediate
Suggested Time (hrs)
3-5
Prerequisite Module(s)
None
Prepare for the work placement.
Module 80B: Work Study Preparation (Optional)
Module Code
FOOD80B
Level
Advanced
Suggested Time (hrs)
3-5
Prerequisite Module(s)
None
Prepare for the work placement.
Module 81A: Work Study Placement (Optional)
Module Code
FOOD81A
Level
Intermediate
Suggested Time (hrs)
25-50
Prerequisite Module(s)
Module 80A
Participate in a work placement experience.
Module 81B: Work Study Placement (Optional)
Module Code
FOOD81B
Level
Advanced
Suggested Time (hrs)
25-50
Prerequisite Module(s)
Module 80B
Participate in a work placement experience.
Module 82A: Work Study Follow-up (Optional)
Module Code
FOOD82A
Level
Intermediate
Suggested Time (hrs)
2-4
Prerequisite Module(s)
Module 81A
Relate one’s work placement experience to personal and career goals.
Module 82B: Work Study Follow-up (Optional)
Module Code
FOOD82B
Level
Advanced
Suggested Time (hrs)
2-4
Prerequisite Module(s)
Module 81B
Relate one’s work placement experience to personal and career goals.
Module 99A: Extended Study (Optional)
Module Code
FOOD99A
Level
Introductory, Intermediate, Advanced
Suggested Time (hrs)
10-25
Prerequisite Module(s)
Module 99B: Extended Study (Optional)
Module Code
FOOD99B
Level
Introductory, Intermediate, Advanced
Suggested Time (hrs)
10-25
Prerequisite Module(s)
Module 99C: Extended Study (Optional)
Module Code
FOOD99C
Level
Introductory, Intermediate, Advanced
Suggested Time (hrs)
10-25
Prerequisite Module(s)