Culinary Arts 12
Introduction to Culinary Arts 12 (student receives credit for Home Economics: Foods and Nutrition 12)
View the complete Learning Outcomes for this course: Culinary Arts 12
Can you imagine a world with no restaurants or fast-food drive-throughs? Since nearly every main street in Canada is now lined with these establishments, it may be hard to envision life without them. Yet there was a time when the only food a person consumed was the food prepared by himself or his family. The food service industry has shaped our society in innumerable ways, from pumping money into the economy to changing the way Canadians eat (for better or for worse!). To begin with, Unit One/First Assignment: The History and Development of the Food Service Industry examines the rich history of the food service industry as well as some of its key players.
UNITS:
- Unit 1 / First Assignment
- Unit 2: Food, People, and Society
- Unit 3: Basic Nutrition
- Unit 4: Culinary Arts Safety
- Unit 5: Laws and Regulations Governing Food Service
- Unit 6: Fundamental Skills in Culinary Arts
- Midterm Exam
- Unit 7: Careers in Culinary Arts Industry
- Unit 8: Becoming Employment in the Culinary Arts Industry
- Unit 9: Finding a Job in the Culinary Arts Industry
- Final Portfolio
Each unit has assignments which consist of questions responding to text and video, topics. Each unit also has a quiz. There is a midterm and a final exam. No materials; all lessons and assignments are online.
Assessment:
| First Assignment | 10% |
| Unit 2 | 8% |
| Unit 3 | 5% |
| Unit 4 | 12% |
| Unit 5 | 8% |
| Unit 6 | 9% |
| Unit 7 | 8% |
| Unit 8 | 8% |
| Unit 9 | 12% |
| Midterm & Final | 20% |
Required Resources: a computer with internet access. Students are responsible for materials needed to do labs.