COURSE OFFERINGS:
Students will learn a variety of cooking methods and techniques to prepare tasty and nutritious meals. The major units of study include: baking, breakfast, lunch, and dinner. Students will prepare 30 different recipes and explore topics such as safety and sanitation, nutrition, kitchen basics, the role of ingredients, and how food production impacts society.
ADST 9: TEXTILES
Students will construct simple garments, crafts, accessories and household items. Possible projects include: pajamas, simple skirts/pants, hoodies, bags and craft items such as knitting, macramé and crocheting. Students will explore and study career opportunities in the Textile and Fashion Industry, cultural influences on fashion and textile choice, basic sewing terminology, and fabric and fibre basics including production, characteristics and care. A small selection of fabrics are available for use in lab; however, students are encouraged to purchase their own materials based on personal preference.
SKILLS EXPLORATION 10 : INTERNATIONAL FOODS 10
This hands-on course will offer three modules – Cooking, Baking, and Tourism. The Cooking module will include knife skills, soup, thickening agents, emulsification, vegetables, dressings, meat, poultry, and plating/presentation. The Baking module will include cookies, cupcakes, scones, chocolate, flat breads, and decoration. The Tourism module will add an international flair to the course where students can explore tourism in a variety of countries such as Italy, China, Japan, Mexico, India, Greece, and Thailand. Students will learn about global issues surrounding food production and prepare recipes from the countries they study. This course is an excellent option for students interested in learning more about careers in cooking, baking, or tourism, or for students who want to improve their food preparation skills and world knowledge.
TEXTILES 10 : TEXTILE DESIGN AND CRAFTING
Students will review basic techniques of garment construction and plan projects to include these new techniques. Possible projects include the use of both knits and woven fabrics. Construction techniques include: fly-front zipper pants, unlined jacket, lined skirt, shirts with a collar stand and cuff. Crafting projects will include up-cycling and recycling. Students will also explore and study fashion, design and marketing. The focus will be learning the Canadian Fashion Market and discovering what influences our designers. Discussions will include the environmental impact of the Textiles industry. A small selection of fabrics is available for use in lab; however, students are encouraged to purchase their own materials based on personal preference.
FOOD STUDIES 11/12: YEAR B (SEPTEMBER 2025 – FOOD SAFE LEVEL I BC CERTIFICATION YEAR)
Students will further enhance their knowledge, skills, talents and techniques in Culinary Arts by preparing healthy, nutritious and appetizing items. Students will also be presented with Food Safe Level 1 Instruction, whereby paying the Food Safe fee of $32.00 they will be properly instructed to prepare for the exam. Food Safe requires all students to pass at 70% or better, in order to be certified with Food Safe Level 1. Students will be meeting the requirement of 8 hours of instruction. For the majority of the course, food labs will delve into sweet and savory yeast breads, soups, poultry & gelatin, vegetables and salads, complete and incomplete proteins, as well as desserts. Course content will also focus on food marketing practices, environmental and health issues related to the production and consumption of food. Come and bring an open mind and an adventurous palate!
FOOD STUDIES 11/12: YEAR A (SEPTEMBER 2024 – SUPERHOST: FOUNDATIONS OF SERVICE QUALITY CERTIFICATION YEAR)
Students will further enhance their knowledge, skills, talents, and techniques in Culinary Arts by preparing healthy, nutritious, and appetizing items. Students will also be presented with SuperHost: Foundations of Service Quality Instruction, where by paying the SuperHost fee of $40.00, they will be properly instructed to prepare for the exam. SuperHost requires all students to pass at 70% or better, in order to be certified. Students will be meeting the requirement of 6 hours of instruction. For the majority of the course, preservation techniques such as canning, freezing, dehydration, fermenting, and salting will be covered; and labs will include flour mixtures, vegetarian options, salads, grains, pressure cooking, meats & alternatives, beverages, and desserts. Course content will also focus on a research project focusing on food promotion and marketing strategies. Come and bring an open mind and an adventurous palate!
BAKING 11/SPECIALIZED STUDIES IN FOODS 12 – BAKING 12: YEAR A (SEPTEMBER 2025)
A practical, hands-on course that enables a student to learn both beginning and advanced techniques in the area of Baking and Pastry. Emphasis on the course will include time management, food safety and pathogens, recipe conversions, creative expression, presentation, and cost efficiencies. Students will delve into quick breads, cookies, cakes and cake decorating, yeast breads, pastry and more! All labs and recipes are different from Year B. Sign up and enjoy a term of both sweet and savory baking!
BAKING 11/SPECIALIZED STUDIES IN FOODS 12 – BAKING 12: YEAR B (SEPTEMBER 2024)
A practical, hands-on course that enables a student to learn both beginning and advanced techniques in Baking and Pastry. Emphasis on the course will include time management, food safety and pathogens, recipe conversions, creative expression, presentation and cost efficiencies. We will explore healthy substitutions in baking and challenge students to push their baking skills to the next level! Students will delve into quick breads, yeast Breads, cupcake decorating, making your cookies taste better, custards, mousses, cookie decorating and more! All labs and recipes are different from Year A. Sign up and enjoy a term of both sweet and savory baking!
TEXTILES 11/ 12
Students who have completed a Textile Studies course can further develop their skills using more difficult fabrics and more complex patterns. Those students who have sewn since grade 8 will learn basic techniques necessary for the construction of three garments, (i.e. dress, blouse, shirt, pajamas, fitted pants, shorts, skirt, vest, unlined jacket, housecoat.) or other textile products using sewing, embroidery, knitting, or weaving. Projects may be chosen according to individual needs and ability. Patterns and fabric are selected in keeping with fashion trends and personal taste. These courses are offered as levels, so you can still take a Textiles 12 course, if you have only completed Textiles 8.
INTERPERSONAL AND FAMILY RELATIONSHIPS 11
This course explores a variety of relationship: friendship, parent, work relationship and committed relationships. We will use psychology to help examine how these relationships have evolved or end. This course also provides an overview of effective communication, wellness, and safety in interpersonal relationships.
CHILD DEVELOPMENT & CAREGIVING 12
This course explores past and present trends in both psychology and science in child development from pregnancy to age 12. This course will also cover how to care for babies and children at each stage: nutritional needs and brain development. This is an excellent course for those considering careers involving children, including healthcare, teaching, childcare, and recreation, or for those who simply enjoy being around children or who plan to eventually become a parent in the future.