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 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 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 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 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 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 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 99A: Extended Study (Optional)
Module Code
FOOD99A
Level
Introductory, Intermediate, Advanced
Suggested Time (hrs)
10-25
Prerequisite Module(s)