CTS FODS 3000+

FOD 3120: Food Evolution, Innovation

Students explore historical influences that have had an impact on food and factors that will influence food in the future, and will prepare a variety of foods that will illustrate food evolution and innovation.

The student will:

  • describe the impact of food acquisition on the culture and society in which people live;
  •  describe how food patterns, especially those in Canada, have evolved through the interaction of cultures and people throughout history;
  • identify relationships among consumers, marketplace and technology as food evolves;
  • demonstrate knowledge and skills in the planning, preparing and evaluating of food products that illustrate food evolution and innovation;
  • identify and demonstrate safe and sanitary practices;
  • demonstrate basic competencies;
  • demonstrate personal management skills, teamwork skills; and
  • make personal connections to the cluster content and processes to inform possible pathway choices and experiences.

FOD 3110: Food Processing

Students explore how technology affects our food supply by using a variety of methods to process fresh foods.

The student will:

  • describe factors affecting food safety and food spoilage in processed foods;
  • identify and describe various ways of processing and preserving food;
  • identify the impact of technological developments on the nutritional value of foods and the food supply;
  • demonstrate knowledge and skills in the planning, preparing and the evaluating of the processing and preserving of a wide variety of foods;
  • identify and demonstrate safe and sanitary practices;
  • demonstrate basic competencies;
  • demonstrate personal management skills, teamwork skills; and
  • make personal connections to the cluster content and processes to inform possible pathway choices and experiences.

FOD 3100: Entertaining with Food

Students plan and prepare food for an event and develop organizational skills that may be used in the hospitality industry, at home or in entrepreneurial endeavours.

The student will:

  • identify and describe safe food handlgin procedures in large-scale food events;
  • identify and describe the factors of planning and staging an entertainment event that includes food;
  •  demonstrate knowledge and skills in the planning, preparing and  evaluating of foods for an entertainment event;
  • identify and demonstrate safe and sanitary practices;
  • demonstrate basic competencies;
  • demonstrate personal management skills, teamwork skills; and
  • make personal connections to the cluster content and processes to inform possible pathway choices and experiences.

Canola oil is a great choice when you are preparing recipes to impress guests!  See the attached document for serving suggestions and this link for a searchable collection of delicious canola oil recipes.

FOD 3090: Butcher Shop

Students develop knowledge and skills related to meat cutting.

The student will:

  • the processing and handling practices in the transformation of the carcass into cuts;
  • demonstrate proficient and safe operation of power and hand tools used by the butcher;
  • demonstrate skills in the preparation of meats for cooking;
  • apply skills and techniques for professionalism in the industry;
  • demonstrate basic competencies;
  • create a transitional strategy to acomodate personal changes and build personal values.

FOD 3080: Advanced Meat Cookery

Students develop further awareness of the different types of meat available and of meat cookery through the preparation of a variety of meat dishes.

The student will:

  • identify the composition and structure of domestic meat products and select appropriate cooking methods;
  • identify and describe moist heat and dry heat cooking methods;
  • demonstrate knowledge and skills in the planning, preparing and evaluating of  meat and meat products representatvie of a cross section of meat species;
  • identify and demonstrate safe and sanitary practices;
  • demonstrate basic competencies;
  • demonstrate personal management skills, teamwork skills; and
  • make personal connections to the cluster content and processes to inform possible pathway choices and experiences.

Canola oil is a healthy part of advanced meet cookery.  See the attached document for serving suggestions, and follow this link for a searchable collection of delicious canola oil recipes.

FOD 3070: Short-Order Cooking

Students develop knowledge and skills in the principles and preparation underlying short-order cookery.

The student will:

  • identify and describe a short-order kitchen;
  • identify and apply knowledge of foods prepared, techniques employed and equipment used in the operation of the short-order kitchen;
  • demonstrate the skills and techniques necessary to the preparation and cooking of a large variety of short-order items;
  • identify and demonstrate safe and sanitary practices;
  • demonstrate basic competencies;
  • demonstrate personal management skills, teamwork skills; and
  • make personal connections to the cluster content and processes to inform possible pathway choices and experiences.

Follow this link for a searchable collection of fast and delicious canola oil recipes.

FOD 3060: Food Presentation

Students develop creativity and flair while learnng the techniques of tempting and artistic food presentation.

The student will:

  • identify the principles of design and their application to the preparation and presentation of foods;
  • identify costs involved in the presentation of foods;
  • demonstrate knowledge and skills in planning, preparing, and evaluating the creative presentation of foods;
  • identify and demonstrate safe and sanitary practices;
  • demonstrate basic competencies;
  • demonstrate personal management skills, teamwork skills; and
  • make personal connections to the cluster content and processes to inform possible pathway choices and experiences.

Superior food presentation begins with superior ingredients!  See the attached document for food presentation suggestions and follow this link for a searchable list of delicious canola oil recipes to accompany them.

Download Resource

FOD 3050: Advanced Soups and Sauces

Students learn the techniques and ingredients of classic cuisine through the preparation of traditional soups and sauces and by adapting them for the trend towards lighter eatng and nouveau cuisine.

The student will:

  • identify the ingredients and describe the techniques for the production of a complete repertoire of soups, foundation sauces and their derivatives;
  • demonstrate knowledge and skills in the planning, preparing and evaluating of soups and sauces;
  • identify and demonstrate safe and sanitary practices;
  • demonstrate basic competencies;
  • demonstrate personal management skills, teamwork skills; and
  • make personal connections to the cluster content and processes to inform possible pathway choices and experiences.

Follow this link to a searchable list of delicious soup and sauce canola oil recipes.

FOD 3040: Yeast Products

Students further their skills in the handling of yeast dough through the preparation of a variety of yeast products.

The student will:

  • explain and apply the knowledge and skills necessary for the production of a variety of advanced yeast products;
  • identify multicultural influencs on yeast products;
  • demonstrate knowledge and skills in planning, preparing and evaluating of yeast products;
  • identify and demonstrate safe and sanitary practices;
  • demonstrate basic competencies;
  • demonstrate personal management skills, teamwork skills; and
  • make personal connections to the cluster content and processes to inform possible pathway choices and experiences.

Click on the attached document for serving suggestions for a variety of yeast products and follow this link to a searchable list of delicious canola oil recipes.

Download Resource

FOD 3030: Creative Baking

Students learn about specialty cakes and pastry products by selecting and creating specialty cakes, pastries, desserts and a major baked project.

The student will:

  • prepare and present a variety of specialty cakes, pastries, and yeast products that emphasize refinement of baking knowledge and skills;
  • demonstrate knowledge and skills in the planning, preparing and evaluating of a major advanced baking project;
  • identify and demonstrate safe and sanitary practices;
  • demonstrate basic competencies;
  • demonstrate personal management skills, teamwork skills; and
  • make personal connections to the cluster content and processes to inform possible pathway choices and experiences.

See the attached document for serving suggestions for baking products, and follow this link to a searchable list of related canola oil recipes.

Download Resource

FOD 3020: Nutrition & Digestion

Students learn about nutrtion and how the body processes food by appraising current nutritional theories/issues and dietary needs.

The student will:

  • describe the processes of digestion, absorption and metabolism in relation to nutrient composition;
  • explain the role of water, minor vitamins and minerals in achieving and maintaining wellness;
  • describe nutrient intake, food patterns and diet therapies, considering the prevention and management of disease;
  • interpret current nutrition controversies;
  • plan and prepare meal plans to meet specific dietary and nutritional needs of individuals;
  • identify and demonstrate safe and sanitary practices;
  • demonstrate basic competencies;
  • demonstrate personal management skills, teamwork skills; and
  • make personal connections to the cluster content and processes to inform possible pathway choices and experiences.

Healthy ingredients and appealing recipes are an essential part of proper nutrition.  See the attached document for great serving suggestions, and follow this link to find healthy canola oil recipes for diabetic and Heart-Smart diets.

Download Resource

FOD 3010: Food for Life Stages

Students describe how food and nutrition needs change over various life stages, and demonstrate how to meet the challenges of each stage and the adapting of foods to satisfy all ages.

The student will:

  • describe the role food plays in the development, enhancement and maintenance of wellness through various life stages;
  • plan and evaluate foods for the enhancement of wellness through life stages;
  • demonstrate knowledge and skills in planning, preparing and evaluating foods for wellness at various stages of life;
  • identify and demonstrate safe and sanitary practice;
  • demonstrate basic competencies;
  • demonstrate personal management skills, teamwork skills; and
  • make personal connections to the cluster content and processes to inform possible pathway choices and experiences.

Follow this link for healthy canola oil recipes for every stage of life.

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