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FOD1030 Snacks & Appetizers

Introductory · 1 credit · HRH - Health, Recreation, and Human Services

Description
Students apply the importance of snacks and appetizers related to lifestyle, by making nutritious, as well as delicious, snacks and appetizers.
Prerequisite
FOD1010: Food Basics
Parameters
Access to personal or commercial food preparation facility.

Outcomes The student will:

  • 1 describe factors that affect snack choices

    • 1.1 describe what constitutes a snack

    • 1.2 discuss the extent of snacking in a select group, considering:

      • 1.2.1 factors influencing snack choices

      • 1.2.2 frequency of snacking

      • 1.2.3 snacks chosen

    • 1.3 describe the role of snacks and appetizers in socializing, considering:

      • 1.3.1 friendship

      • 1.3.2 activities

      • 1.3.3 hospitality

  • 2 describe snacks and appetizers in relation to the guidelines in Eating Well with Canada’s Food Guide

    • 2.1 describe the positive and negative impacts of snacks on nutrition and wellness

    • 2.2 identify the following nutritional components of snacks and appetizers:

      • 2.2.1 kilocalories

      • 2.2.2 fat

      • 2.2.3 sugar

      • 2.2.4 fibre

      • 2.2.5 sodium

    • 2.3 discuss methods for adjusting recipes for snacks and appetizers to ensure a healthy choice

  • 3 demonstrate knowledge and skills in the planning, preparing and evaluating of various snacks and appetizers

    • 3.1 prepare a minimum of five snacks or appetizers

    • 3.2 evaluate snacks, considering:

      • 3.2.1 nutritional value

      • 3.2.2 cost

      • 3.2.3 time

      • 3.2.4 environmental issues; e.g., packaging

  • 4 identify and demonstrate safe and sanitary practices

    • 4.1 maintain a clean, sanitary, safe work area

    • 4.2 apply universal precautions related to:

      • 4.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves

      • 4.2.2 hand-washing techniques

      • 4.2.3 infectious diseases

      • 4.2.4 blood-borne pathogens

      • 4.2.5 bacteria, viruses, molds

      • 4.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards

    • 4.3 use all materials, products and implements appropriately

    • 4.4 clean, sanitize and store materials, products and implements correctly

    • 4.5 dispose of waste materials in an environmentally safe manner

  • 5 demonstrate basic competencies

    • 5.1 demonstrate fundamental skills to:

      • 5.1.1 communicate

      • 5.1.2 manage information

      • 5.1.3 use numbers

      • 5.1.4 think and solve problems

    • 5.2 demonstrate personal management skills to:

      • 5.2.1 demonstrate positive attitudes and behaviours

      • 5.2.2 be responsible

      • 5.2.3 be adaptable

      • 5.2.4 learn continuously

      • 5.2.5 work safely

    • 5.3 demonstrate teamwork skills to:

      • 5.3.1 work with others

      • 5.3.2 participate in projects and tasks

  • 6 make personal connections to the cluster content and processes to inform possible pathway choices

    • 6.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences

    • 6.2 create a connection between a personal inventory and occupational choices

Program of Studies 2010. Source document, © Alberta Education.