FOODS

FOOD STUDIES

DESIGN YEAR 4 – FOOD STUDIES 9

(MADFS09-IB)

The aim of Food Studies 9 is to provide opportunities for students to develop the knowledge, skills, and attitudes that have immediate and future applications in their personal and family lives, as well as in local and global environments. Food Studies 9 is an experiential, hands-on course supporting student growth through the use of design thinking principles. In particular, students will learn food safety, the foundations of food preparation, food preparation techniques, nutrition and healthy eating, social, cultural and economic influences, ethical issues related to food systems. Optional fee for enrichment materials is $40.

FOOD STUDIES 11

(MFOOD11~4 CREDITS APPLIED SKILLS)

The aim of Food Studies 11 is to provide opportunities for students to develop the knowledge, skills, and attitudes that have immediate and future applications in their personal and family lives, as well as in local and global environments. Food Studies 11 is an experiential, hands-on course supporting student growth through the use of design thinking principles. In particular, students will learn meal and recipe design, recipe development and modification, issues involved with food security, factors involved in the creation of regional and international food guides, food labelling roles and responsibilities of government agencies and food companies, food promotion and marketing strategies, and ethics of cultural appropriation. Optional fee for enrichment materials is $45.

FOOD STUDIES 12

(MFOOD12~4 CREDITS APPLIED SKILLS)

The aim of Food Studies 12 is to provide opportunities for students to develop the knowledge, skills, and attitudes that have immediate and future applications in their personal and family lives, as well as in local and global environments. Food Studies 12 is an experiential, hands-on course supporting student growth through the use of design thinking principles. In particular, students will learn complex meal and recipe design, multi-course meal development and preparation, food justice in the local and global community, factors involved in food policies, nutrition and health claims and how they change over time, and career opportunities in the food industry. Optional fee for enrichment materials is $45.