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Enhancement Fee: $55
This course gives students an opportunity to deepen their understanding of food security and food science. Students will understand the functions of ingredients and demonstrate an ability to use these ingredients creatively while managing time effectively. Topics may include understanding factors influencing the creation of Indigenous and national food guides, the causes and impacts of food recalls and the role of food regulation agencies. Students will also make connections between food marketing practices and their impact on specific groups of individuals. Students will design, test & evaluate their food products using appropriate equipment and various cooking techniques. They will be knowledgeable of the causes and consequences of food contamination and will cook in food safe ways. Students will work cooperatively in groups, clean up and complete written assignments as part of the course.
Enhancement Fee: $55
In this baking class, students will explore specialized recipe design, focusing on crafting unique and creative baked goods. This includes understanding the food preparation methods and best practices in recipe development for specialized cuisines, particularly in baking and pastry arts. Students will delve into the artistic elements of culinary arts, learning how to incorporate aesthetics and presentation in their baking. A significant focus will be on food science, where students will understand the characteristics, properties, and functions of baking ingredients, including how and when to make substitutions. Students must be willing to work cooperatively in groups, clean up and complete written assignments as part of the course.
Please note: this course can only be taken one time.
(MTEXT-11)
Enhancement Fee: $55
Textiles 9, 10, 11, and 12 are often combined grade classes which explore themes and projects based on a four-year rotation, so no student experiences the same course twice. Theory topics, a new skill, and an introductory project are the same for all grade and ability levels. Students then self-select, with teacher assistance, to be in a beginner, intermediate, or advanced sewing group to guide their project options. Through a variety of sewing projects students will develop their skills with sewing machines, sergers, and patterns. They will also explore principles of design and the role of textiles in First Nations cultures. No previous textiles experience is required to enjoy these courses!
Students will be provided with materials for all required projects; students may be required to purchase their own fabrics to complete additional projects.
Year 1 (2026/27) looks at natural and synthetic fibres and how they are produced, used, cared for, and disposed of. Students will work through processing wool from raw wool to dying it with natural dyes and learn how to needle felt. All students will make a pillowcase with French seams and a stuffed creature.
Year 2 (2027/28) dives deeper into the world of dyes. Students will experiment with a variety of natural and synthetic dyes to create a unique piece of fabric with which to sew a zippered toiletry bag. Knitting and / or crochet are the new skills introduced this year.
Year 3 (2028/29) focuses on the fashion industry and its impact on the world. It explores the ideas of fast and slow fashion and dives into looking at the tools and technologies used in a variety of textile applications at the hobby and industrial levels. Students learn about extending the life of clothing through mending and develop their hand-sewing skills with embroidery. The embroidered work is then used to add a decorative element while sewing a tote bag.
Year 4 (2025/26) will allow students to explore textiles throughout history. Students will also explore the wide variety of uses for textiles items today and possible careers related to textiles. They will also explore prints and patterns used on fabric (including how to put the prints and patterns onto the fabric) and the cultural importance of imagery. All students will make a T-shirt to put a print they design onto.
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