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Foods Studies 11 Class combines Foods 10-12.
Unit 1 includes Foundations in Safety and Sanitation, Measurement and Equipment as well as Lab procedures. These practical skills are used throughout the term in every class. Congrats to the students who achieved high marks in the optional Food Safe Government Certificate in Sept.
Labs have focused on Baking Methods – Biscuit Method and the Muffin method. In December we will focus on the creaming method for cookies and cakes for our Holiday Baking unit.
The class is almost finished the International Cooking Project in which each student completes a family tree, selects one of the countries of heritage and researches everything from religion, to topography, staple foods, customs and culture as well as preparing a dish from their country. Students may use power point or poster or booklet to present their information which includes a list of questions they’ve prepared to quizz the class at the end. Others choose to do a Chef Show in pairs. These projects are very successful and do drop by the lab to see some of the decorative posters.
The pattern style of each week is that Labs are Tues and Thurs with Free Labs on Fri. The school provides all ingredients for labs except for special ingredients for the Free Labs on Fri. Mondays and Wednesdays are more academic focusing on the nutritional and chemistry involved in baking and stove top cooking. The stove top Pasta dish of Macaroni and Cheese using a Roux from scratch shows how products not made from a boxed product are not only tastier but more nutritious and cost effective.
Cheers Ms Lunt