FOD1050 Fast & Convenience Foods

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

Description: 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.
Prerequisite: FOD1010: Food Basics
Parameters: Access to personal or commercial food preparation facility.

Outcomes The student will:

1 identify and compare the variety, availability and nutritional components of fast foods and convenience foods
- 1.1 examine various commercial fast-food outlets, considering:
  - 1.1.1 commercial food philosophy of “eat with your eyes”
  - 1.1.2 competitive advertising and marketing techniques
  - 1.1.3 nutritional value of fast foods
  - 1.1.4 cost
  - 1.1.5 responses to public pressure, including global marketing considerations, environmental considerations, nutritional considerations, and laws relating to safety, sanitation and food production
- 1.2 interpret information provided on convenience food packaging related to:
  - 1.2.1 mandatory requirements
  - 1.2.2 voluntary information
- 1.3 identify methods to nutritionally enhance/fortify fast and convenience foods
- 1.4 compare a variety of fast and convenience foods with their nutritionally enhanced counterparts, considering:
  - 1.4.1 carbohydrates
  - 1.4.2 proteins
  - 1.4.3 fats
  - 1.4.4 vitamins and minerals
2 demonstrate knowledge and skills in the planning, preparing and evaluating of fast foods and simple convenience foods
- 2.1 prepare a variety of convenience foods from:
  - 2.1.1 mixes; e.g., muffins, cookies, beverages, pizzas, cakes
  - 2.1.2 partially prepared foods; e.g., pizza crusts, burgers or chicken patties, vegetarian burgers, fish sticks, cookie dough
  - 2.1.3 entirely prepared foods; e.g., dinners, perogies, fish and chips, sausage rolls, samosas, doughnuts, croissants
  - 2.1.4 scratch; e.g., fried chicken, pizza roll-ups, chicken nuggets
- 2.2 evaluate prepared foods; e.g., nutrition, cost, preparation time, palatability
3 identify and demonstrate safe and sanitary practices
- 3.1 maintain a clean, sanitary, safe work area
- 3.2 apply universal precautions related to:
  - 3.2.1 personal protective equipment (PPE); e.g., hair coverings, aprons, gloves
  - 3.2.2 hand-washing techniques
  - 3.2.3 infectious diseases
  - 3.2.4 blood-borne pathogens
  - 3.2.5 bacteria, viruses, molds
  - 3.2.6 safety and first-aid applications; e.g., back safety, cuts, slip and trip hazards
- 3.3 use all materials, products and implements appropriately
- 3.4 clean, sanitize and store materials, products and implements correctly
- 3.5 dispose of waste materials in an environmentally safe manner
4 demonstrate basic competencies
- 4.1 demonstrate fundamental skills to:
  - 4.1.1 communicate
  - 4.1.2 manage information
  - 4.1.3 use numbers
  - 4.1.4 think and solve problems
- 4.2 demonstrate personal management skills to:
  - 4.2.1 demonstrate positive attitudes and behaviours
  - 4.2.2 be responsible
  - 4.2.3 be adaptable
  - 4.2.4 learn continuously
  - 4.2.5 work safely
- 4.3 demonstrate teamwork skills to:
  - 4.3.1 work with others
  - 4.3.2 participate in projects and tasks
5 make personal connections to the cluster content and processes to inform possible pathway choices
- 5.1 complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences
- 5.2 create a connection between a personal inventory and occupational choices.