Foods 1Clueless in the kitchen? Want to move beyond a bowl of cereal when hunger strikes? Foods 1 will provide you with the tools and know-how to feed yourself well. Emphasis is placed on fundamentals, such as kitchen safety, proper food handling, and basic cooking techniques. Working in groups, we strive for as many cooking days as possible while exploring the flavors and foods from around the world.
We all eat, and it would be a sad waste of an opportunity to eat badly. – Anna Thomas And that is why we have this course! Foods 2 is a broad exploration of food that focuses on kitchen basics, nutrition, cooking techniques and theory that will allow students to develop their skillset and confidence in the best room of the house. Classes are highly participatory with ample group work and hands-on activity. At the end of the semester, we’ll have a class competition modeled on the popular cooking show “Chopped.”
This class is for students who perhaps have not been able to enjoy traditional foods classes in the past due to dietary concerns or issues. The goal of this class is to work with others who perhaps have the same dietary restrictions such as vegan, vegetarian, or adhering to religious doctrine, or perhaps have allergies or food sensitivities such as gluten or dairy-free, or perhaps ailments and therefore specialized ingredients or diet needs to be adhered to. Students will learn more about specialized diets and what steps they can take to make sure they have the skills, ability, and knowledge to manage their ailment or dietary restriction. The recipes that will be used in this class will vary depending on the needs of the students. Students will need to do some research and find recipes and ingredients that will comply with their various needs and so students do need to be engaged and active in their own learning. Attention will still be placed on safety, sanitation, equipment, measurement as well as various baking and cooking techniques as well as contemporary food issues. Pre-requisites- None
Foods 3Julia Child once said that “People who love to eat are always the best people.” Building upon Foods 2, the ultimate goal of Foods 3 is complete competency in the kitchen. Students will move through a variety of cuisines, practicing techniques and becoming familiar with flavor profiles. Students will also have opportunities to design their own dishes and improvise with ingredients. Special consideration is given to contemporary pressing food issues that every food lover should be aware of.
This class is for “The Foodie,” that student who wants to look for recipes that inspire them, work with ingredients that they have never heard of before and try new techniques and attempt everything that intrigues them. This is also for the student who has taken a food class or two and wants a foods course in which they have some say as to what recipes they will make. This class is less about eating as it is about creating and exploring. Students can take on such projects as Gingerbread Houses and fancy cakes with stenciling and using gum paste. Students get to be artistic and creative….who said: “do not play with your food!”? There will be challenges in which students will choose their recipe for a unit and make it for a panel of judges. Pre-requisite- Must have at least two foods classes and be motivated by teamwork and creativity. Grades- 11 and 12.