2021-2022 Course Guide 122120 FINAL (1) - Flipbook - Page 82
Do you live to eat or eat to live? Do you ever ask yourself how
the foods you eat are affecting your well-being and health?
Learn how to use food to your advantage for optimum physical
and mental performance. Units include better breakfast
choices, body types and images, leader nutrients and much
more. Weekly labs teach you how to cook smart and prepare
great tasting foods that are kind to your body. Students
interested in health related careers will find this a valuable
course as will athletes who wish to attain peak performance
levels. A fee will be charged for this course. Please see Page 6
Student Fees.
REGIONAL AND FOREIGN FOODS
One Semester Course
Grades 10-12
Prerequisite: None
Course Number: FC280
What do truffles, trifle and tiramisu have in common? They
are all foods prepared in the course of international cuisine
called Regional and Foreign Foods. This popular class involves
learning the culture and cuisine of regions in the United States
as well as Europe, Asia and the Mediterranean. Students study
the customs, religions and geography of various regions and
countries to learn how this affects food production and
choices. Weekly labs are used to create delicious entrees, side
dishes, and desserts that students sample to expand their
global palate. A plate of lasagna, a bowl of Irish stew, a
sampling of sorbet...enroll for this worldly experience of food!
A fee will be charged for this course. Please see Page 6 Student
Fees.
H FOOD SERVICE TC
One Year Course
Grade 11
Prerequisite: Successful completion of all other
Culinary Arts course options and instructor
approval.
Grade 12
Course Number
Semester 1: FC191
Semester 2: FC192
Transcripted Credit
We will pay you $10.00 if you can name a career that doesn’t
require the knowledge learned in this senior-only foods
class!!!!!! There is not a career known today that will be
available in the 21st Century that does not require the
knowledge of, or the ability to prepare food. Areas covered
include: sanitation, soups, salads, breakfast cookery, nutrition,
vegetables, salads, sandwiches, baking, success at work,
running your own restaurant, the Culinary Olympics, and
gingerbread houses.
A fee will be charged for this course. Please see Page 6 for
Student fees.
Transcripted Credit will be granted from WCTC upon
successful completion of this course.
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Family and Consumer Science
FOODS FOR WELLNESS
One Semester Course
Grades 10-12
Prerequisite: None
Course Number: FC180