Home Economics

Home Economics Department Members:

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

 

 

Course Outlines

ADST 8: FOOD STUDIES & TEXTILES

Home Economics:  For the first 20-21 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 20-21 classes.  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.  For the remaining ½ semester, 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 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

Students will take a culinary journey around the world. We will globe trot from Canada to places such as Italy, Germany, China, Japan, Mexico, India, Greece, Kenya, and Thailand. Join us as we prepare nutritious appetizers, soups, salads, sweets and baked goods, and main dishes. Learn about world cuisine, factors influencing food choices, travel, geography, climate/growing conditions, and nutrition. Bring your appetite and sense of adventure to try new and delicious foods!

 

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.  Their 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.

 

FOODS & NUTRITION 11: Year A –offered in 2020-2021 (odd-ending years)

Students will further enhance their knowledge, skills, talents, and techniques in Culinary Arts by preparing healthy, nutritious, and appetizing items. Preservation techniques such as canning, freezing, dehydration, smoking, and salting will be covered. Labs will include flour mixtures, vegetarian options, lentils, salads, grains, pressure cooking, meats & alternatives, smoothies & 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.

 

 

FOODS & NUTRITION 11: Year B (Sept 2019Food 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 Instructions, where by paying the Food Safe fee of $30, 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 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.

 

 

TEXTILES 11: TEXTILES 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.

Interpersonal and Family Relationships 11

This course will cover the topics embedded in the Family Life Cycle model, such as communications, healthy relationships, supports, commitment and cultural influences.

 

FOODS & NUTRITION 12: Year B (Sept 2019Food 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 Instructions, where by paying the Food Safe fee of $30, 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 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.

 

 

FOODS & NUTRITION 12: Year A –offered in 2020-2021 (odd-ending years)

Students will further enhance their knowledge, skills, talents, and techniques in Culinary Arts by preparing healthy, nutritious, and appetizing items. Preservation techniques such as canning, freezing, dehydration, smoking, and salting will be covered. Labs will include flour mixtures, vegetarian options, lentils, salads, grains, pressure cooking, meats & alternatives, smoothies & beverages, and desserts. Course content will also include a research focus on food justice in the local and global community, perspectives in indigenous food sovereignty.  Come and bring an open mind and an adventurous palate.

 

 

 

 

Specialized Food Studies 12: BAKING 12 –open to Grade 11 and Grade 12 students

 

There will be 2 offerings for this course.

Baking 12 —7:15 AM block

or

Baking 12—regular timetable    **choose the block that best fits your schedule

Baking 12 is 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, creative expression, presentation and cost efficiencies.  Labs will cover cookies, pastry, muffins, scones, cupcakes, squares, custards, mousse and more.  Cake decorating included.  J

 

TEXTILES 12: TEXTILES 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.

 

Child Development and Care Giving 12

This course will cover

*Interpersonal and Family Relationships:  topics include reasons and the importance of forming relationships, what is a committed relationship, changes in relationships, effective communication skills in interpersonal relationships, wellness and safety in relationships.  Focus on is the safety and well-being of raising children and what it means to provide care and comfort.