Food Studies

Prerequisite: None
Credits: 5

Introductory level courses help students build daily living skills through knowledge and practical lab experiences which form the basis for further learning and experience in the Foods program. Students learn about and apply safe and sanitary food handling procedures, equipment operation and care, reading recipes, the importance of efficient work habits, and the value of nutrition in their diet.

Students will engage in both cooking and baking projects. Successful completion of the first module, Food Basics, is a prerequisite for all other modules that follow including: Safe Food Handling, Contemporary Baking, Creative Cold Foods, Meal Planning, and Canadian Heritage Foods.

Prerequisite: Food Studies 10 (5 credits) 
Credits: 5

Intermediate level courses build on the competencies developed at the introductory level. Students will continue to develop their culinary and baking skills through practical experiences in the lab. The modules we cover will include: Cake and Pastry, Bread Products, Milk Products and Eggs, International Cuisine, and Vegetables and Fruit.

Students continuing onto Foods 30 may be eligible to apply for a 5 credit WEX 35 opportunity.

Prerequisite: Food Studies 20 (5 credits) 
Credits: 5

Advanced level courses refine expertise, independence, and help prepare interested students for entry into the workplace or a related post-secondary program. Students will partake in a formal special event requiring planning, preparing for, and serving a four-course meal to guests. The modules we cover will include: Food Presentation, Entertaining with Food, Advanced Soups and Sauces, Yeast Products, Creative Baking, and Regional Cuisine.

Check out our Instagram page (mchs_foods) to see examples of projects that various Foods students have made in class!