Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits.
Students develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients and the proper use of equipment for baked goods.
Students apply the importance of snacks and appetizers related to lifestyle, by making nutritious, as well as delicious, snacks and appetizers.
Students develop an understanding of planning, preparation and evaluation of balanced healthy meals.
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.
Students become aware of how food in Canada today reflects the country’s history and origins by examining food patterns and customs, and by analyzing and preparing ethnic foods.
Students explore the basic steps involved in planting, growing and harvesting a plant commodity or in raising, growing and finishing an animal commodity in Alberta, and identify how the finished product is incorporated into a recipe.
Students learn about leader nutrients, what foods they are found in, how such foods affect performance and future health as they participate in healthy food preparation.
Students develop project design and management skills to extend and enhance competencies and skills in other CTS courses through contexts that are personally relevant.
Students learn how to balance the energy equation by using strategies for food intake analysis and preparing appropriate foods that help fuel the body efficiently and effectively.
Students expand their knowledge and skills in the production of a variety of cake and pastry products.
Students describe the role of ingredients and use specialized skills in working with bread products.
Students develop skills in using milk products and eggs by examining how to retain their nutritional value and quality through a variety of preparation and presentation methods.
Students combine stocks with various thickening agents to produce hearty soups and sauces.
Students learn to combine nutrition and creativity in the preparation of salads and sandwiches.
Students learn the nutritional value of meat and differentiate among the various cuts of meat. Students apply this knowledge to the safe handling, storage, preparation and presentation of meat dishes.
Students learn the nutritional value of fish and poultry, and the safe handling, storage, preparation and presentation of fish and poultry dishes.
Students learn strategies for planning and creating satisfying meals that accommodate busy schedules or strained budgets.
Students learn to create healthy, wholesome vegetarian diets by preparing suitable foods in a variety of ways.
Students learn unique and quick ways to create nutritious and delicious dishes, using simple ingredients and prepared and convenience foods.
Students learn about food-borne illnesses and the importance of food safety and sanitation training for anyone handling food in personal, as well as commercial, applications.
Students develop entrepreneurial skills through the planning and creation of a food venture.
Students discover other cultures by exploring their cuisine, and develop a variety of techniques for international cooking and use of specialized tools.
Students learn about the wide range of vegetables and fruits available, and how to retain their nutritional value and quality through a variety of preparation and presentation methods.
Students learn about the wide range of grains, legumes, pulses, nuts and seeds available, and how to retain the nutritional value and quality through a variety of preparation and presentation methods.
Students develop project design and management skills to extend and enhance competencies and skills in other CTS courses through contexts that are personally relevant.
Students develop project design and management skills to extend and enhance competencies and skills in other CTS courses through contexts that are personally relevant.
Students apply prior learning and demonstrate the attitudes, skills and knowledge required by an external organization to achieve a credential/credentials or an articulation.
Students describe how food and nutrition needs change over various life stages, and demonstrate how to meet the challenges of each stage and the adapting of foods to satisfy all ages.
Students learn about nutrition and how the body processes food by appraising current nutritional theories/issues and dietary needs.
Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries, desserts and a major baked project.
Students further their skills in the handling of yeast dough through the preparation of a variety of yeast products.
Students learn the techniques and ingredients of classic cuisine through the preparation of traditional soups and sauces and by adapting them for the trend toward lighter eating and nouveau cuisine.
Students develop creativity and flair while learning the techniques of tempting and artistic food presentation.
Students develop knowledge and skills in the principles and preparation underlying short-order cookery.
Students develop further awareness of the different types of meats available and of meat cookery through the preparation of a variety of meat dishes.
Students develop knowledge and skills related to meat cutting.
Students plan and prepare food for an event and develop organizational skills that may be used in the hospitality industry, at home or in entrepreneurial endeavors.
Students explore how technology affects our food supply by using a variety of methods to process fresh foods.
Students explore historical influences that have had an impact on food and factors that will influence food in the future, and will prepare a variety of foods that illustrate food evolution and innovation.
Students plan, test and market a food product or products.
Students explore, in depth, the cuisine of a region in order to appreciate the richness of its history and culture. They discover its foods, learn about food customs, experience traditional cooking methods, and adapt local produce to create regional recipes.
Students develop knowledge, skills and attitudes in the practice of food safety and sanitation as it pertains to the Food Regulation (Alberta Regulation 31/2006) of the Public Health Act.
Students develop project design and management skills to extend and enhance competencies and skills in other CTS courses through contexts that are personally relevant.
Students develop project design and management skills to extend and enhance competencies and skills in other CTS courses through contexts that are personally relevant.
Students apply prior learning and demonstrate the attitudes, skills and knowledge required by an external organization to achieve a credential/credentials or an articulation.