COURSE Material
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Food Sciences 10

Food Sciences is a course designed to teach about food and nutrition. It combines knowledge with practical experience. Food Sciences 10 is designed for students who have no previous experience in food studies. The course is divided into six units, and each workbook contains several home labs, which must be done with parental supervision.

This workbook series requires no additional resources. It was developed for use by schools using an individualized, mastery-based learning system, and therefore comes with score keys, tests, and test keys.

Upon completion of each unit, the student should be able to:

Unit 1

  • explain the steps involved in food preparation
  • discuss the guidelines for serving and eating food
  • properly set a table
  • evaluate the information provided in a recipe
  • identify the measurement tools and other kitchen tools and equipment
  • prepare puffed wheat squares and muffins, following a recipe, and converting metric measurements to imperial measurements
  • outline the ways we can conserve and recycle
  • apply your knowledge in your home cooking assignments

Unit 2

  • identify the terms related to food-borne illnesses
  • discuss food contamination, and how it occurs
  • list some of the common bacteria that contaminate food
  • explain how to prevent food poisoning
  • discuss safe work practices in the kitchen and ways to prevent accidents
  • create a fire escape plan for his or her home
  • prepare "drop cookies" and biscuits from a recipe, making conversions from metric to imperial measurements

Unit 3

  • practise some basic first aid for accidents in the kitchen
  • list the ingredients in common flour mixtures and explain their functions
  • discuss the different types of flour available in the grocery stores, and their nutritive value
  • define leavening and leavening agents
  • explain the purpose of gluten and its importance in flour mixtures
  • prepare Banana Bran Bread and pancakes, following a recipe and making conversions from imperial to metric measurement

Unit 4

  • describe the different mixing techniques
  • explain how flour mixtures are important for our health
  • discuss the various grains, their nutritive value, and their uses
  • understand the purpose of grains in our diet
  • discuss the processing, purchasing, and cooking of different grain products
  • perform an experiment with various types of leaving agents
  • prepare basic Rice Pilaf and Chicken Tetrazzini
  • perform an analysis of cost, nutritional value, and marketing techniques of grain products

Unit 5

  • discuss the factors that determine our food choices
  • explain the purpose of Canada's Food Guide and how to follow it
  • identify the six nutrient groups and their major functions
  • evaluate and adapt your eating habits and lifestyle for good health
  • prepare a complete family breakfast, properly cooking eggs
  • prepare a cream soup, adjusting the recipe according to family size
  • prepare pizza and tacos

Unit 6

  • understand the importance of the vegetable and fruit food group
  • identify the different varieties of fruits and vegetables
  • explain how to select, store, and prepare fruits and vegetables
  • prepare a vegetable plate or a salad, and an apple crisp
  • understand the nutritional value and the composition of milk and eggs
  • identify the kinds of dairy products and the terms associated with milk and dairy products
  • explain how to purchase and store milk products
  • prepare butterscotch pudding from a recipe, making adjustments for family size
  • discuss how to cook eggs, and prepare an omelette
COURSE Materials
Course Materials

SAICS has developed Christian curriculum (where none other was available) to match Saskatchewan Learning objectives for high school courses.

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