FOD1010: Food Basics

describe and demonstrate factors relating to safety and sanitation

research common methods of hazard assessment and control

demonstrate food choices in relation to Eating Well with Canada’s Food Guide

demonstrate knowledge and skills in the planning, preparing and evaluating of basic food recipes

demonstrate basic competencies

make personal connections to the cluster content and processes to inform possible pathway choices

identify the need for personal hygiene

demonstrate appropriate hand-washing techniques

demonstrate proper sanitization of equipment and workspace

demonstrate ability to leave food preparation area in an appropriate fashion

practise appropriate workspace safety focusing on:

select and safely use available tools and equipment when:

describe the three key elements of WHMIS

identify WHMIS hazard symbols

interpret the Material Safety Data Sheet (MSDS)

describe the location or placement of a chemical storage area and the proper storage of chemicals

apply the requirements of WHMIS to a food preparation area by:

analyze one food choice in relation to Eating Well with Canada’s Food Guide

identify sources and functions of the following leader nutrients:

use accepted recipe language

prepare a minimum of five recipes that emphasize:

complete a nutritional analysis of one prepared recipe

demonstrate fundamental skills to:

demonstrate personal management skills to:

demonstrate teamwork skills to:

complete/update a personal inventory; e.g., interests, values, beliefs, resources, prior learning and experiences

create a connection between a personal inventory and occupational choices

prevention of accidents; e.g., back safety, slip and trip hazards, burns, cuts

injury treatment

blood-borne pathogens; e.g., minor cuts, blood spills

measuring

preparing

mixing

cooking

serving

describing environmental protections and material handling used in food preparation

describing personal protective equipment (PPE) and practices used in food preparation

water

macronutrients

micronutrients

cooperative teamwork

safety and sanitation

measurement techniques

recipe terminology/modifications

use of available kitchen equipment

communicate

manage information

use numbers

think and solve problems

demonstrate positive attitudes and behaviours

be responsible

be adaptable

learn continuously

work safely

work with others

participate in projects and tasks