Foods

In these courses, students will meet the Alberta Education outcomes for Foods 10 or 20 or 30, depending what level each student is at. This involves a more in depth look into the structure of food and how to prepare it. The emphasis of these courses is on developing selection, preparation and cooking skills in a wide variety of foods, with an emphasis on making food as nutritious as possible. While preparing foods for consumption, the practice of safe and sanitary food habits within the kitchen is of major importance.

Courses are devoted to promoting safe and sanitary food handling techniques, promoting nutritional food choices and meal planning while developing intermediate skills in the areas of selection, preparation, and serving of food.

Braemar has a beautiful kitchen laboratory, and offers over 30 courses to choose from:

FOD 1010: Food Basics		FOD 2120: Meal Planning 2
FOD 1020: Contemporary Baking		FOD 2130: Vegetarian Cuisine
FOD 1030: Snacks and Appetizers		FOD 2140: Rush Hour Cuisine
FOD 1040: Meal Planning 1		FOD 2150: Food Safety & Sanitation
FOD 1050: Fast & Convenience Foods		FOD 2170: International Cuisine
FOD 1060: Canadian Heritage Foods		FOD 2180: Vegetables & Fruits
FOD 1070: Farm to Table		FOD 2190: Grains, Legumes, Pulses & Seeds
FOD 1080: Food & Nutrition Basics		FOD 3010: Food for Life Stages
FOD 2030: Food Decisions & Health		FOD 3030: Creative Baking
FOD 2040: Cake & Pastry		FOD 3040: Yeast Products
FOD 2050: Bread Products		FOD 3050: Advanced Soups & Sauces
FOD 2060: Milk Products & Eggs		FOD 3060: Food Presentation
FOD 2070: Soups & Sauces		FOD 3070: Short-Order Cooking
FOD 2090: Creative Cold Foods		FOD 3080: Advanced Meat Cookery
FOD 2100: Basic Meat Cookery		FOD 3100: Entertaining With Food
FOD 2110: Fish & Poultry		FOD 3160: Regional Cuisine