Students will explore many aspects of food and its preparation in this nine days of study. Because emphasis is on practical skills, students will explore measurements, use cookbooks, and plan and prepare a special meal. Topics include nutrition, digestion, and kitchen safety.
Some of the learning resources associated with this module may be unavailable from our publisher or no longer stocked due to no/low sales. Modules can be used without the learning resources on a limited basis, particularly with respect to projects and activities. The following textbook/resources are referred to in this module, but no longer stocked:
The Chocolate Touch (ISBN-10: 0-553-15639-X or ISBN-13: 978-0-553-15639-3)
Canada’s Food Guide, http://www.hc-sc.gc.ca
How Does Your Body Use Food?, video and guide book (ISBN-10: 0-8347-8240-5 or ISBN-13: 978-0-8347-8240-2).
Pad of Unlined Bond (available from drug stores, department stores, etc.)
** indicates a Print-on-Demand product. These items are non-returnable.