2. 5 Main Areas: 1.Food Safety & Food labs 2.Food Choices 3.Nutrition & Health 4.Local & Global Foods

3. Keeping you and the food safe!

4. Food Safety Common Kitchen Accidents Bacteria & Food Born Illness Fire Safety Anaphylactic Shock Hazard Analysis Critical Control (HACCP)

5. Food Labs We will cook and/or taste test a variety of food throughout the semester, approximately once a week Foods will include: CookiesSmoothiessalad PancakesTacos & burritossoup Vegetarian sushi (no fish)! Baked goods for MAAD night (April) Chicken

6. Food Labs In groups of about 4 students Building teamwork Trying new foods Reflecting & learning to improve skills

7. Why do we eat what we eat?

8. What are calories, proteins and carbohydrates anyway? Nutrition & Health

9. Nutrition, Health & Wellness Canada’s Food Guide 6 main nutrients Details about some key vitamins & minerals What happens if you don’t get enough

10. Achieving Wellness Body Image Changing Perceptions in Beauty Eating Disorders Maintaining a Healthy Body weight

12.  Availability of Food  Food & Environmental Responsibility  Food Security  (why some people don’t have enough food)

13.  Some thing we do in addition to learning about it is a simulation  The “$12 meal challenge”  Students prepare a healthy meal for 5-6 people that includes and appetizer, main dish, dessert and beverage (no prepackaged food)  The hard part? You can only spend $12 total!!  This would be similar to the budget of a low income family or single-parent family

14. F IELD TRIPS

15. T RIPS WILL INCLUDE Trip to Freshco in January for the $12 meal challenge In the fall The Royal Winter Fair In the spring The good food festival & a tour of Humber College’s culinary program

16. FINAL EVALUATION How do we earn that 30%

17. 15% H EALTHY M EAL AT HOME You will get to create a meal for your family to show off all the cook things you’ve been learning

18. 15% I N CLASS W RITTEN F INAL E XAM This will be based on all the units studied throughout the course