Special projects credits are designed to recognize work undertaken by students on an individual or small group basis and should not be used as a means of offering credits for unapproved courses. Students may enroll in Special Projects 10, 20 or 30. Special Projects 20 and Special Projects 30 do not have prerequisites.
PURPOSE
Special projects credits perform two major
functions:
• Students become involved in the selection,
planning and organization of their own
programs.
• Students pursue activities in which they have
considerable interest or ability but which are
not within the scope of the regular curriculum
or the programs being offered in the school.
Foods 1020 Contemporary Baking
Learners will develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients, and the proper use of equipment for baked goods.
Learning Outcomes
✔️ I can identify the role of baked goods in the Canadian Diet.
✔️ I can identify and describe the factors involved in the preparation of baked products.
✔️ I can demonstrate correct preparation methods for the production of a variety of baked goods.
✔️ I can identify contemporary methods of baking that emphasize wellness in baked goods.
✔️ I can demonstrate knowledge and skills in the planning, preparing and evaluating of contemporary baked products.
Teacher: Melanie Buckley mbuckley@brsd.ab.ca
Description: Students are introduced to the proper use of word processing software, including document creation, editing and printing of properly formatted documents.
Prerequisite: None
COURSE FOD1010:
FOOD BASICS
Level: Introductory
Prerequisite: None
Description: Students learn safe and sanitary food handling procedures, equipment care,
comprehension of recipes and the importance of efficient work habits.
This module is a pre-requisite course that must be completed before doing any other food course.
Please contact me if you have any questions:
Melanie Buckley
Description: Students consider budget, time, quality of food and food alternatives by making wise choices in the buying, using and preparing of fast foods and convenience foods.
Prerequisite: FOD1010: Food Basics