Our Foods and Nutrition pathway is ideal for students interested in cooking, baking or other nutrition-related fields.

PLEASE NOTE: Each course listed below is worth one credit. Students complete at least 3 of these courses in a semester (earning a total of three credits), but are most welcome to complete more if they wish.

Introductory

FOD1010: Food Basics

Students learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits.

  • 1 Credit
  • Prerequisite: None 

FOD1020: Contemporary Baking

Students develop and demonstrate an understanding of traditional and contemporary baking focusing on basic measuring techniques, preparation methods, role of ingredients and the proper use of equipment for baked goods.

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics 

FOD1030: Snacks & Appetizers

Students apply the importance of snacks and appetizers related to lifestyle, by making nutritious, as well as delicious, snacks and appetizers.

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics 

FOD1040: Meal Planning 1

Students develop an understanding of planning, preparation and evaluation of balanced healthy meals.

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics 

FOD1070: Farm to Table

Students explore the basic steps involved in planting, growing and harvesting a plant commodity or in raising, growing and finishing an animal commodity in Alberta, and identify how the finished product is incorporated into

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics 

Intermediate

FOD2060: Milk Products & Eggs

Students develop skills in using milk products and eggs by examining how to retain their nutritional value and quality through a variety of preparation and presentation methods.

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics


FOD2130: Vegetarian Cuisine

Students learn to create healthy, wholesome vegetarian diets by preparing suitable foods in a variety of ways.

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics


FOD2170: International Cuisine

Students discover other cultures by exploring their cuisine, and develop a variety of techniques for international cooking and use of specialized tools.

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics


FOD2180: Vegetables & Fruits

Students learn about the wide range of vegetables and fruits available, and how to retain their nutritional value and quality through a variety of preparation and presentation methods.

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics


FOD2190: Grains, Legumes, Pulses, Nuts, & Seeds

Students learn about the wide range of grains, legumes, pulses, nuts and seeds available, and how to retain the nutritional value and quality through a variety of preparation and presentation methods.

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics


Advanced

FOD3020: Nutrition & Digestion

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

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics


FOD3040: Yeast Products

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

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics


FOD3050: 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 toward lighter eating and nouveau cuisine.

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics


FOD3060: Food Presentation

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

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics


FOD3110: Food Processing

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

  • 1 Credit
  • Prerequisite: FOD1010: Food Basics