[TEA-T5] HFC3M Food and Culture by Mr. T. Greiling (2024-25 T5): All participants
Forum Announcements
COURSE ORIENTATION
Folder Course Resource Folder
COURSE AGREEMENT
Questionnaire Responsibilities of Students
Day 1 - Introduction
Assignment Independent work-Student Survey
Unit 1 - Kitchen Fundamentals (# 18 Hours)
Lesson #1.1-Kitchen Safety
Lesson 1.2-Food Safety
Lesson 1.3 - Food Preparation Skills
Lesson 1.4 - Kitchen Literacy & Numeracy
Lesson 1.5 - Food Labelling
Lesson 1.6 - Meal Planning & Management
Unit 2 - Food Influences (# 18 Hours)
Quiz Unit 2 Quiz
Lesson 2.1- Food Choices
Lesson 2.2-Childhood Eating Patterns
Lesson 2.3- Food Guides
Lesson 2.4 - Food Marketing and Advertising
Lesson 2.5 - The Pros & Cons of Food Additives
Unit 3 -Nutrition, Health, and Well-Being
Lesson 3.1 - Nutrient Wise
Lesson 3.2 - Nutrition and the Life Cycle
Lesson 3.3 - Personal Eating Habits
Lesson 3.4 - Diet, Lifestyle, & Health
Unit 4 - The Food System
Lesson 4.1 - Introduction to the Food System
Lesson 4.2 & 4.3- Farmers and Factories & Consumers and Communities
Lesson 4.4 - Trends and Challenges in the Food System
Lesson 5.1 & 5.2 - Staples Foods & Diversity in Food
Lesson 5.4 & 5.5-World Cuisines and Culinary Tourism
Final Evaluation (30%)