- Description
- Students develop creativity and flair while learning the techniques of tempting and artistic food presentation.
- Prerequisite
- FOD1010: Food Basics
- Parameters
- Access to a personal or commercial food preparation facility.
Outcomes The student will:
1 identify the principles of design and their application to the preparation and presentation of foods
1.1 explain how attention to the following elements of design may enhance food during preparation and presentation:
1.1.1 arrangement
1.1.2 colour
1.1.3 proportion
1.1.4 balance
1.1.5 harmony
1.2 describe guidelines for appropriate garnishing and presentation of foods; e.g., temperature, flavour
1.3 describe the elements of design incorporated in the presentation of a wide variety of foods
1.4 identify and explain canapés in terms of:
1.4.1 components; e.g., base, body, garnish
1.4.2 varieties; e.g., pâte, vol-au-vent
1.4.3 compound butters; e.g., beurre au citron, beurre blanc
1.4.4 bases
1.5 identify and explain hors d’oeuvres and appetizers in terms of:
1.5.1 types of hors d’oeuvres and appetizers; e.g., rumaki, shrimp cocktail
1.5.2 use of sauces and dips
2 identify costs involved in the presentation of foods
3 demonstrate knowledge and skills in planning, preparing and evaluating the creative presentation of foods
3.1 manipulate factors, including colour and arrangement, creatively to enhance the visual appeal of a variety of foods
3.2 identify and demonstrate use of specialized tools for cutting and shaping foods as well as for attractively presenting and portioning foods
3.3 evaluate creative presentation of one food product according to one or more of the following:
3.3.1 colour
3.3.2 arrangement
3.3.3 visual appeal
3.3.4 portion size
3.3.5 safety
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 create a transitional strategy to accommodate personal changes and build personal values
6.1 identify short-term and long-term goals
6.2 identify steps to achieve goals
Program of Studies 2010. Source document, © Alberta Education.