Early Dismissal Days - February 8 & 9 for Parent-Teacher Interviews
This week we will continue to go over important classroom routines and procedures to prepare for next week's cooking lab. Reminder - any student with allergies and/or dietary restrictions must fill in the welcome letter and have a parent/guardian sign. Failure to do so will result in alternate food items not being available. See the first post of the quarter for a copy of the letter. Welcome to Quarter 3 Food Studies Exploratory!
This week we will be discussing classroom routines and spending some time getting to know each other. Next week students will be learning about safety and sanitation in preparation of the upcoming cooking labs. Attached is a copy of the course outline and the welcome letter, this letter is handed out to new students and those with allergies and/or dietary restrictions I need to be aware of. The last week of quarter two is here! For our final lab, students will be making French crepes. Students will be completing a course reflection which will be sent home with their class duotangs, showcasing all of the work they have done over the past 9 weeks. For the final class there will be a kitchen cleaning and reset for the next quarter classes.
Chicken safety week is here! Students will review the basics of food safety, focusing on handling raw chicken safely. There will be a demo class followed by a cooking lab, making chicken fajitas! Each kitchen will make one batch of chicken, peppers and onions seasoned with a delicious spice mixture made by Mrs. Luthin. The focus for this lab is on food safety principles.
We are in the home stretch and have three more weeks of quarter two exploratory classes!
We started the week with a lesson on fish, food and agriculture in BC where students used mapping skills to learn about agricultural products in our province. The lab this week is a student favourite, pizza. Students will make homemade pizza dough, letting it rise overnight in the fridge. The second class they will make an individual pizza. We have two labs this week! On Monday students are making egg and cheese stackers with each student frying an egg to their preferred cook: sunny side up, over-easy, over-medium or over-hard. For our holiday baking lab we're making shortbread cookies. We'll make the dough one day and allow it chill overnight in the fridge. The second class we'll roll out the dough, cut shapes and bake.
Wishing you all a relaxing and joy filled holiday season. See you in the new year!
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Food Studies 7Weekly updates on in-class activities, food demos, and cooking labs. Archives
April 2024
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