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FOD2140 Rush-Hour Cuisine

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

Description
Students learn unique and quick ways to create nutritious and delicious dishes, using simple ingredients and prepared and convenience foods.
Prerequisite
FOD1010: Food Basics
Parameters
Access to a personal or commercial food preparation facility.

Outcomes The student will:

  • 1 describe the influence of lifestyle and resources on the provision of nutritious and satisfying foods

    • 1.1 analyze the effect of lifestyle on the eating patterns and the nutritional status of individuals and families

  • 2 identify and describe alternatives to enhance the ease and speed of food preparation

    • 2.1 compare alternatives in management of resources of the provision of food; e.g., equipment, eating out, prepared foods, convenience foods

    • 2.2 evaluate prepared and convenience foods, considering:

      • 2.2.1 availability

      • 2.2.2 nutritional value

      • 2.2.3 resource use

      • 2.2.4 palatability

    • 2.3 describe the role of food additives in prepared and convenience foods

    • 2.4 describe technologies employed in the processing of prepared and convenience foods

    • 2.5 evaluate equipment and appliances that facilitate food preparation tasks and cooking, considering:

      • 2.5.1 comparison with conventional methods/equipment

      • 2.5.2 function

      • 2.5.3 time and energy savings

      • 2.5.4 cost

      • 2.5.5 versatility

    • 2.6 describe prepared and convenience foods through application of basic principles of cookery and comparison to conventional foods

  • 3 demonstrate knowledge and skills used to enhance the ease and speed of food preparation

    • 3.1 modify and prepare foods and/or food preparation techniques to satisfy the demands of rush-hour cuisine through:

      • 3.1.1 adapting foods and techniques for time-saving appliances and equipment; e.g., food processor, microwave, convection oven

      • 3.1.2 incorporating prepared and convenience foods, evaluating for nutrition, resource use and palatability

    • 3.2 demonstrate methods of enhancing the palatability and aesthetic appeal of foods through varied presentation techniques

  • 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 identify possible life roles related to the skills and content of this cluster

    • 6.1 recognize and then analyze the opportunities and barriers in the immediate environment

    • 6.2 identify potential resources to minimize barriers and maximize opportunities

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