FOODS STUDIES 8
Foods Studies 8 is an introduction to the basic principles of food preparation and food handling skills. Nutrition, social factors that affect food choices, local food systems, and First People food use will also be explored.
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Home Economics encourages the acquisition of skills for life-long learning. Students are encouraged to develop social competencies and practical skills related to individual, family, community and global needs. They will learn to complete complex tasks that will require multiple skills, tools, and technologies. A compulsory Grade 8 course allows students many opportunities to develop these skills and competencies through the basic components of Textiles and Foods Studies. This introduction will also allow students to make wiser choices in future course selection.
The "BIG IDEAS" for Foods Studies 8
Design can be responsive to identified needs.
Complex tasks require the acquisition of additional skills.
Complex tasks may require multiple tools and technologies.
Course Handouts
DAY 2 - GETTING TO KNOW YOU
Today we will spend some time setting up your Portfolio for Home Economics 8 Course in myBlueprint. MyBlueprint is where you will find all your assignment instructions, worksheets as well as any in class presentations. If you forgot how to login to myBlueprint, please email me or watch this Video Tutorial on how to resign-up to myBlueprint which will allow you to change your password to something you remember (as well as a handy handout with text instructions). This video tutorial will also show you how to set up a Portfolio to save all your work in, in case you forgot.
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Forgot how to check or upload an assignment? Check out this video tutorial I made you on how to check the class assignments and upload them. This tutorial looks at a Grade 8 student who needs to submit their my Canada Food Guide Assignment. There is also they handy guide for students on how to Hand in an Assignment, Edit an Assignment and even Redo an Assignment.
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Do you need help even more help figuring out how to upload an assignment that has more then one page? Check out this video tutorial I made you on how to upload the second page in myBlueprint in the "Portfolio" view. This is the only way that the teacher will see all the pages of the assignment all at once in the marking view.
WEEK THREE
DAY 8/9 - APPLE CRISP DEMONSTRATION / LAB DAY
Let's learn the about fruit cookery and BC grown apples with this dessert recipe. You and your partner will create an apple crisp for your first lab. This is a chance for you to learn some simple knife skills as well. Remember your Lab will be class after the Demonstration.
DAY 10/11 - BLUEBERRY MUFFIN DEMONSTRATION / LAB DAY
Today we are going to learn all about quickbreads, leaveners and the muffin method of mixing with this Blueberry Muffin recipe. You will have a chance to demonstrate your understanding of the muffin method by creating a batch of these delicious Blueberry Muffins.
DAY 14/15 - BANNOCK WITH CRANBERRY PRESERVES DEMONSTRATION / LAB DAY
Today we are going to learn about a popular First Peoples recipe that was shared with us thanks to Marnie Helliwell, which shared with her by Grace George whose grandmother was an elder of the Nuu-chah-nulth found on Vancouver Island. This is a student version that has been adapted to be made by two students and to fit our lab time. We've paired the Bannock with a Cranberry Preserve, in our area of Richmond cranberries are a local food that are gathered and eaten by the First Peoples of the HÉ™nÌ“qÌ“É™minÌ“É™mÌ“ language group (which includes 6 different groups: Coast Salish, Tsawwassen, Stó:loÌ„, Kwantlen, Stz'uminus, and Musqueam who have claimed Richmond as their territory).
You can find the original full sized bannock recipe HERE
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WEEK FIVE
DAY 16/17 - MACARONI AND CHEESE DEMONSTRATION / LAB DAY
It's a perfect day to learn all about pasta, the best thing to learn is homemade Macaroni and Cheese which is far superior then the instant version made from a box. With this dish you will also learn what a roux is and how to make a basic cheese sauce from a few ingredients.
DAY 18/19 - SWEET AND SOUR CHICKEN ON RICE DEMONSTRATION / LAB DAY
Time to get cooking as we learn about how to avoid cross contamination and safely cook chicken. Students will also learn how to make a slurry to help thicken our sauce. We will also go over how to cook rice on the stove top, and the rice cooking priciples regarding the ratio of water to rice.
WEEK SIX
DAY 20/21 - OATMEAL CHOCOLATE CHIP COOKIES DEMONSTRATION / LAB DAY
Last lab of the Food portion of the Home Econmics 8 course. Let's have some fun and celebrate with a cookie. Did you know cookies and cakes are very similar? In fact they use the same method of mixing which is the Cake Method, only there is one difference, liquids. Let's learn more together with this Oatmeal Chocolate Chip Cookies lab.
DAY 22 - REVIEW DAY
Let's play a fun game of Kahoot to help us study for the Foods 8 Final.
DAY 23 - FINAL TEST
Make sure you reviewed your recipes, and all your worksheets. You should be able to demonstration your understanding of the Muffin Method, Biscuit Method, Cake Method, Pasta Cookery, Meat Cookery, Rice Cookery and the fundamentals of Sauces.