Our foods program focuses on lifelong skills and enjoyment in the kitchen. Students will have a variety of culinary and baking experiences where they will learn how to provide for themselves and their families while learning how to give back to the community. We put value on honouring treaty six land by growing, harvesting and creating food from our earth. Food studies at Lillian Osborne is also an excellent first step on the pathway to a career in the culinary industry, as students will learn skills used in restaurants, cafeterias, and catering companies around the world.
As students begin their journey in Foods, safety and sanitation becomes the basis of knowledge in the classroom. Students explore skills through lab work and assignments in order to master the curriculum. With a wide range of lab work, there will be something for everyone to enjoy. Students have the opportunity to earn seven credits through 7 modules: Food Basics, Contemporary Baking, Farm to Table, Food and Nutrition Basics, Fruits and Vegetables, Milk Products and Eggs, and FOD Project A. Skills learned in Foods 10 are applicable to a lifetime of cooking or in future programming.
Foods and Fashion 10
Students will be enrolled in Foods 10 and Fashion 10 simultaneously. Students will work towards introductory modules for each program, giving them the prerequisites to move forward in either Foods, Fashion, or both!
Intermediate Foods explores six new modules for students to develop their skills in more specialty cooking and baking. Not only will students have the opportunity to complete five planned modules, their sixth and final one will be student driven with a focus on giving back to the community. Throughout the course, students will explore the following modules: Cake and Pastry, Bread Products, Basic Meat Cookery, Creative Cold Foods, International Cuisine, and FOD Project B.
Foods 30 is an opportunity for students to explore their creative side in the culinary arts. Students will gain independent planning skills that will hone their focus in the kitchen. Students will work through the following six modules: Creative Baking, Advanced Yeast, Advanced Soups and Sauces, Regional Cuisine, Food Presentation, and FOD Project D. Students will have the opportunity to give back to their community through food as well as garden, harvest, and create recipes out of local food sources.