Home Economics Department Members:
COURSE OFFERINGS:
ADST 8: FOOD STUDIES & TEXTILES DESIGN/TECHNOLOGY EDUCATION
For the first ¼ of the term of classes, students will focus on Textiles Design. Students will
learn hand- sewing skills and machine skills. They will complete 3 projects and have the
opportunity to do a small- scale personalized image on their apron and create and design their own
pocket. Students will also learn the properties of fibres, the importance of colour and the
appreciation of proportion and texture in the Fashion Industry. Upon completion of the Textiles
Design component, students will then move into the Foods lab for the remaining ¼ of the term.
Here, students will learn the basics of food safety and food preparation. Labs include: cookies,
muffins, pizza, French toast, smoothies and quesadillas. Kitchen basics, the role of ingredients
and nutrition will be introduced. Total time: ½ semester/term. For the remaining ½
semester/term, students will experience design, programming, robotics, woodworking, electronics and more… in the Technology Education (see course description in the Technology Education section).
ADST 9: FOOD STUDIES
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
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 is 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: TEXTILES 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: Year B (next offering year is Sept 2023 and 2025—Food Safe Level 1 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 quick
breads, soups, pastas, 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: Year A (next offering year is Sept. 2022 and 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, smoking, 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.
TEXTILES 11: DESIGN AND CRAFTING
Students will construct more advanced garments, crafts, accessories and household items. Possible
projects include: lined jackets/coats, pants and skirts, evening wear, dresses, knits and craft
items. Students will explore and study careers in the design, production and marketing of clothing
and textiles, historical influences on fashion and textile choices and an advanced study of
the properties, selection and care of natural and manufactured fibres and yarns, advanced fabric
and sewing terminology and Canadian Fashion Designers. Discussions will include the ethical and
economic issues in 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 12: Year B (next offering year is Sept 2023 and 2025—Food Safe Level 1 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 quick
breads, soups, pastas, 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 12: Year A (next offering is Sept. 2022 and 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, smoking, 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) –Offered September 2023 and 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 Quickbreads, Yeast Breads, cupcake decorating, chocolate versus cocoa, custards, mousses, cookie decorating and more! There are no prerequisites. 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 7:30 am X- Block
This course is the same as above, only that it is offered outside the standard timetable. Classes
begin at 7:30 am and run until 8:35am.
Note: Year A will be offered in September 2023 and 2025 Year B will be offered in September 2022
and 2024 Baking 11 and Baking 12 YEAR B: Offered September 2022 and 2024
A practical, hands-on course that enables a student to learn both beginning and advanced techniques in the area of Baking and Pastry. ALL recipes are different from YEAR A. There is a continued emphasis on time management, food safe handling, recipe conversions, nutrition, ingredient substitutions and creativity. Cost analysis will be a focus. Students will continue to fine-tune their skills in Batters and Doughs by making scones, biscuits, tarts, cupcakes, cookies. hand
crafted breads and much more. Cookie decorating is a definite! Sign up and enjoy a term of tasty treats and sweets!
TEXTILES 12: DESIGN AND CRAFTING
Challenging fabrics, challenging techniques and personal design will be emphasized in this course.
It is highly advised that students have good background knowledge and skills in the Textiles area.
Students will construct advanced textile items using challenging fabrics and patterns. Possible
projects include tailored garments, evening and special occasion wear, personal design and
swimwear/yoga wear. Students will explore and study International fashion designers, environmental and global issues in the clothing and textile industry, careers in the production and/or marketing of clothing and textiles, political influences on fashion and textile choices and an advanced fabric study including fibre identification, fabric qualities and the appropriate selection for various garments based on these characteristics. A small selection of fabrics is available for use in lab; students are encouraged to purchase their own materials based on personal preference.