Food Studies

Course Descriptions

FOOD STUDIES 10

The Foods 10 program at St. Peter the Apostle introduces students to the fundamentals of cooking, baking, meal preparation, and nutrition. Through hands-on learning, students develop essential skills in food safety, equipment use, and recipe comprehension while exploring a variety of culinary techniques and food-related topics.

A variety of courses and topics are covered throughout the program, with some being the primary focus in class. Here is the full list of topics that may be explored:

• Food Basics – Safe food handling, kitchen safety, equipment care, and efficient work habits

• Contemporary Baking – Measuring techniques, ingredient functions, and preparation methods for baked goods

• Snacks & Appetizers – Preparing nutritious and delicious snacks for a balanced lifestyle

• Meal Planning – Learning to plan, prepare, and evaluate balanced, healthy meals

• Fast & Convenience Foods – Making informed choices about quick and easy meal options

• Canadian Heritage Foods – Exploring Canada’s diverse food traditions and cultural influences

• Farm to Table – Understanding where food comes from and how it reaches the kitchen

• Food & Nutrition Basics – Learning about essential nutrients and their impact on overall health

This engaging and practical course provides students with valuable life skills, encouraging confidence and independence in the kitchen while fostering an appreciation for food and nutrition

FOOD STUDIES 20

The Foods 20 program at St. Peter the Apostle is an intermediate-level course where students build upon their foundational culinary skills and deepen their understanding of food preparation, nutrition, and kitchen techniques. Through hands-on experience, students refine their cooking abilities while exploring a diverse range of ingredients, cuisines, and meal-planning strategies.

A variety of topics are covered throughout the course, with some being the primary focus in class. Here is the full list of topics that may be explored:

• Food Decisions & Health – Understanding how food choices impact overall well-being

• Cake & Pastry – Techniques for creating cakes, pastries, and desserts

• Bread Products – Exploring the art of bread making and dough preparation

• Milk Products & Eggs – Cooking with dairy and eggs in a variety of dishes

• Soups & Sauces – Developing flavorful stocks, soups, and sauces

• Creative Cold Foods – Preparing salads, sandwiches, and chilled dishes

• Basic Meat Cookery – Techniques for selecting and preparing different meats

• Fish & Poultry – Learning to cook seafood and poultry properly

• Meal Planning 2 – Advancing skills in meal preparation and balanced nutrition

• Vegetarian Cuisine – Creating delicious and nutritious plant-based meals

• Rush-Hour Cuisine – Learning to prepare quick and efficient meals that are also nutritious

• Safe Food Handling – a deeper understanding of food safety and sanitation practices

• Food Venture – Exploring the business side of food and entrepreneurship

• International Cuisine – Cooking dishes from around the world

• Vegetables & Fruits – Utilizing fresh produce in creative and healthy ways

• Grains, Legumes, Pulses, Nuts & Seeds – Students explore a variety of grains, legumes, pulses, nuts, and seeds, learning how to preserve their nutritional value through different preparation and presentation methods.

This course challenges students to expand their culinary knowledge and skills while fostering confidence and creativity in the kitchen. Whether mastering complex recipes, experimenting with international flavors, or learning efficient meal planning, Foods 20 provides an engaging and valuable experience for students looking to enhance their cooking abilities.

FOOD STUDIES 30  

The Foods 30 program at St. Peter the Apostle is an advanced-level course where students apply their in-depth knowledge of food preparation, nutrition, and culinary techniques. Building on previous skills, students refine their abilities in advanced cooking methods, food presentation, and meal planning while exploring global and innovative food trends.

A variety of topics may be covered throughout the course, including:

• Food for Life Stages – Understanding nutritional needs across different life stages

• Nutrition & Digestion – Exploring how food affects the body and overall health

• Creative Baking – Developing advanced baking skills with unique and artistic techniques

• Yeast Products – Mastering bread-making and other yeast-based creations

• Advanced Soups & Sauces – Crafting complex and flavorful soups, stocks, and sauces

• Food Presentation – Elevating plating techniques for visual appeal

• Advanced Meat Cookery – Perfecting preparation and cooking methods for various meats

• Entertaining with Food – Planning and executing meals for special events

• Food Processing – Understanding food preservation and production techniques

• Food Evolution/Innovation – Exploring culinary trends and modern food advancements

• The Food Entrepreneur – Learning the business side of food and restaurant management

• Regional Cuisine – Preparing dishes inspired by different cultures and local ingredients

• Advanced Food Safety – Ensuring high standards in food handling and sanitation

This course challenges students to apply their culinary expertise in creative and professional ways, preparing them for further education in the food industry or simply enhancing their lifelong cooking skills.