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Address:
4308 – 50 Street, Leduc, AB, T9E 6K8
Phone:
780-986-2248
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Leduc Composite High School
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Foods

Are you a Foodie? Do you enjoy cooking and baking, and of course, EATING? Then this course is for you. Have some choice in your own recipes, learn safe and sanitary practices, develop a better understanding of a healthy active lifestyle, diet and nutrition, and of course basic food presentation and preparation techniques are developed in this course. Whether students are searching for recipes, working on nutritional theory, or “hands on” in the kitchens, they are developing strong team building skills, time management, and safe and sanitary practices. A course fee will be charged.

Foods 10 (3 credits)

No prerequisite
Students will prepare simple recipes while they learn safe and sanitary food handling procedures, equipment care, comprehension of recipes and the importance of efficient work habits.

May include the following 1-credit courses:

FOD1010  Food Basics
FOD1020  Contemporary Baking
FOD1030  Snacks & Appetizers
FOD2180  Vegetables & Fruits 

Foods 20 (5 credits)

Prerequisites: FOD1010

Students will use their safe and sanitary food handling procedures, and comprehension of recipes to explore and build upon their skills in the kitchen.

May include the following 1-credit courses:

FOD1040  Meal Planning 1
FOD1910  FOD Project A
FOD2040  Cakes & Pastry
FOD2050  Bread Products
FOD2060  Milk Products & Eggs
FOD2070  Soups & Sauces
FOD2100  Basic Meat Cookery
FOD2140  Rush Hour Cuisine
FOD2150  Safe Food Handling
FOD2170  International Cuisine
FOD2190  Grains, Legumes, Pulses & Nuts
FOD2910  FOD Project B

Foods 30 (5 credits)

Prerequisites: FOD1010, and at least 3 credits in Foods 20.

Students are expected to use their knowledge and skills from Foods 10 and 20 to design and create cooking projects. This course is much more independent than the previous courses and requires more student self-discipline.

May include the following 1-credit courses:

FOD3030  Creative Baking
FOD3040  Yeast Products
FOD3050  Advanced Soups & Sauces
FOD3060  Food Presentation
FOD3080  Advanced Meat Cookery
FOD3100  Entertaining With Food
FOD3110  Food Processing
FOD3160  Regional Cuisine
FOD3900  Food Safety
FOD3910  FOD Project D


Land Acknowledgement

We acknowledge that we are on Treaty 6 territory, a traditional meeting grounds, gathering place, and travelling route to the Cree, Saulteaux, Blackfoot, Métis, Dene and Nakota Sioux. We acknowledge all the many First Nations, Métis, and Inuit whose footsteps have marked these lands for centuries.