Home Economics

Home Economics Department Members:

            • Martina Cawker
            • Rachelle Radmacher
            • Debra Rizzo (Department Head)

 

 

 

COURSE OUTLINES:

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: pyjamas, 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: 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 2021—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 –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 2021—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–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 2021

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 (Year A) 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:  Baking 11 & Baking 12 Year B will be offered September 2022

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; however, students are encouraged to purchase their own materials based on personal preference.