Food Studies

Explore the world of culinary arts and baking in the Food Studies program at Memorial. Learn practical life skills including basic cooking, ingredient selection and the nutritional benefits of fruit and vegetables, grain products, meat and baking. We will cover current nutritional issues and trends as they relate to diet and health, as well as food safety and safe practices in the kitchen.

Advanced Food Studies courses will increase your culinary and baking skill set, giving you the opportunity to use commercial equipment and select some of your own lab recipes.

If you are interested in following these career paths, you would benefit from enroling in the Food Studies program:

  • Dietician
  • Food scientist
  • Chef
  • Baker
  • Hospitality worker

All Food Studies courses are worth six or more credits. Foods 20 and 30 each include three culinary modules and two baking modules. Should a student transfer to MCHS from a school that offers a 3-credit Foods program, some adjustments can be made to the required prerequisite course material to accommodate them and ensure they can transition to the MCHS Foods program successfully.

Course List

The following Food Studies courses are available at MCHS. Click on the name of the course to read its description.

Food Studies 10

Prerequisite: None
Credits: 6

Explore the world of culinary arts and baking, gain an understanding of the value of a variety of foods in our diet, and learn preparation techniques used to create successful products while demonstrating food safety and sanitation skills. Some vegetarian dishes will be explored in the context of the modules studies.

Topics include:

  • Food Basics
  • Contemporary Baking
  • Creative Cold Foods
  • Basic Meat Cookery
  • Vegetables and Fruit
  • Grains, Legumes, Nuts & Seeds

Food Studies 20

Prerequisite: Food Studies 10 (5 credits) and FOD1010: Food Basics module
Credits: 6

In this intermediate course, students will continue developing their understanding of culinary arts and baking and expand upon the lessons learned in Food Studies 10.

Topics include:

  • Milk Products & Eggs
  • Fish & Poultry
  • International Cuisine
  • Cakes & Pastry 
  • Bread Products
  • Food Safety & Sanitation

Food Studies 30

Prerequisite: Food Studies 20 (5 credits) and FOD1010: Food Basics module
Credits: 7

In this advanced course, students will create complex products and meals in culinary and baking modules, becoming more proficient in their skills as projects increase in difficulty. Students will be graded on their dishes' creativity, presentation and flavour, and their own mastery of challenging new techniques. At this level, students may have the opportunity to showcase their talents by hosting a meal for international guests.

Topics include:

  • Entertaining with Food
  • Food Presentation
  • Yeast Products
  • Creative Baking
  • Advanced Soups and Sauces
  • Regional Cuisine