Food Studies: Food for Health (Elective)

“Your diet is a bank account. Good food choices are good investments.”  Bethenny Frankel

OVERVIEW

Our health and wellbeing are a gift from God and we need knowledge to steward these gifts well. In learning more about food preparation, we can make choices to enhance our health. We apply values of loving others in the way we prepare food for others and share the kitchen resources with fellow students. Students revise and further explore the basics of food safety and hygiene, use of kitchen equipment and cooking terminology. They continue to build on basic nutrition knowledge they have by looking at healthy eating models, why we eat and meal planning. The students participate in practical and theory classes.

SUBJECT LENGTH

• 5 periods per cycle for Semester 1

TOPICS INCLUDE

• Safety and Hygiene
• Equipment and Terminology
• Healthy Eating
• Meal Planning
• Basic Nutrition

PREREQUISITES

• Booklist Items
• Levy Cost

ASSESSMENT

• Practical Cooking Activities and Written Evaluations (60%)
• Classwork & Assignments (20%)
• Theory Test (10%)
• Practical Test (10%)

“So whether you eat or drink or whatever you do, do it all for the glory of God.” 1 Corinthians 10:31